Pepperoni Pizza Recipe

Activate yeast and mix

Combine warm water (110°F / 43°C) and sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large bowl, whisk together the flour and salt.

Form dough

Make a well in the flour, add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium speed for 4–6 minutes.

First rise

Lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a clean towel, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Shape

Punch down the dough, transfer to a lightly floured surface, and divide if making multiple pizzas (this recipe makes one large 12–14" thin crust pizza). Let rest 10 minutes, then hand-toss or roll into a thin 12–14 inch round, leaving a slightly thicker rim for the crust.

Cook sauce

Heat olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Simmer

Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and optional sugar. Stir to combine, bring to a gentle simmer, then lower heat and simmer uncovered for 10–12 minutes to thicken slightly and meld flavors. Taste and adjust seasoning.

Cool

Remove from heat and let the sauce cool slightly before spreading on the dough (warm sauce can make the dough soggy).

Preheat oven

Preheat your oven as hot as it will go (450–500°F / 230–260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. Alternatively, use a baking sheet inverted and preheat it.

Prepare peel or baking sheet

Lightly dust a pizza peel or inverted baking sheet with cornmeal or flour to prevent sticking.

Transfer dough

Gently lift the shaped dough and transfer to the prepared peel or baking sheet. If the dough resists moving, stretch it a little more or dust more flour/cornmeal.

Add sauce

Spread an even layer of the cooled tomato sauce over the dough, leaving a 1/2–3/4 inch rim for the crust. Use about 3/4 to 1 cup of sauce depending on how saucy you like it.

Add cheese

Evenly distribute the shredded mozzarella over the sauced dough, covering most of the surface but leaving the crust exposed.

Add pepperoni

Arrange pepperoni slices evenly over the cheese. For a generous topping, use about 35–45 slices depending on size. Optionally sprinkle a few red pepper flakes if you like heat.

Brush crust

Lightly brush the exposed crust edge with olive oil to promote browning.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes at high heat, rotating halfway through, until crust is golden and cheese is melted and bubbling with some golden spots. Baking time will vary with oven temperature and stone thickness.

Finish & rest

Remove pizza from oven and let rest 2–3 minutes. If using, scatter fresh basil leaves on top. Slice and serve hot.