Omg Pepperoni Recipe

Bring dough to room temperature

Remove 1 lb pizza dough from refrigerator and set on counter, lightly covered, for 30–60 minutes so it relaxes and is easier to stretch.

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating for at least 45 minutes (ideal). If using a baking sheet, preheat oven to 475°F (245°C).

Lightly dust a work surface with 1–2 tablespoons flour. Transfer dough to the surface and gently press and stretch it into a 12–13 inch round (about 1/4 inch thick at center), leaving a slightly thicker rim for the crust. If dough resists, let it rest 10 minutes and stretch again.

Brush the outer 1/2 inch of the crust with 1 tablespoon olive oil to promote browning and a golden edge.

Make the quick pizza sauce

In a small bowl, combine 1 cup tomato sauce and 1 tablespoon tomato paste and whisk until smooth. Stir in 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon crushed red pepper flakes, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon sugar (if using). Taste and adjust seasoning. The sauce should be slightly thicker than straight tomato sauce so it doesn’t make the dough soggy.

Spread sauce evenly over the stretched dough, leaving the oiled rim clear (about 1/2 inch). Use about 3/4 to 1 cup of sauce depending on how saucy you like it.

Evenly scatter 2 cups shredded low-moisture mozzarella across the sauced dough, leaving the rim clear. Distribute 1 cup provolone on top of the mozzarella for a richer flavor.

Layer the pepperoni for maximum impact

Arrange approximately 30–40 pepperoni slices in an overlapping pattern to cover the cheese almost edge-to-edge (use about 35 slices for a full look). For extra crisp, take 8–10 additional pepperoni slices, cut them in half and place them in single layer on top of the pizza or a hot skillet to crisp briefly before adding.

Lightly sprinkle 1 tablespoon grated parmesan over the top for salty depth.

If using a pizza peel, sprinkle 1 tablespoon cornmeal or semolina on the peel to prevent sticking. Transfer prepared pizza to the peel or to a parchment-lined baking sheet. If you crisped pepperoni separately, arrange those pieces now on top where desired.

Slide pizza onto preheated stone or place sheet in oven. Bake at 500°F (260°C) for 8–10 minutes, rotating once halfway through, until the crust is blistered and golden and the cheese is bubbly and starting to brown. If using a baking sheet at 475°F (245°C), bake 12–15 minutes.

Optional broil: For extra char on the pepperoni and cheese, switch oven to broil on high and broil for 45–75 seconds — watch closely to avoid burning.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves and drizzle 1 teaspoon red pepper oil or olive oil if using. Let sit another minute so oil warms slightly.

Slice into 8 slices and serve hot.