Pepperoni Pizza Recipe

Activate yeast and combine

In a large mixing bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and instant dry yeast. Let sit 5 minutes until foamy. Add olive oil, salt, and about 2 cups of the flour; stir until a shaggy dough forms.

Knead the dough

Turn dough onto a lightly floured surface. Gradually add remaining flour as needed and knead 6–8 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead 4–5 minutes on low with dough hook.

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Punch down the risen dough and divide if making two pizzas (this recipe yields one 12–14" pizza or two smaller). Let rest 10 minutes before shaping.

Prepare garlic

Mince or finely grate the garlic cloves.

Simmer sauce

In a small saucepan over medium-low heat, warm 1 tsp olive oil. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and black pepper. Stir to combine and simmer gently 8–10 minutes to thicken and marry flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack during preheat; otherwise use a heavy baking sheet inverted in the oven. Preheat at least 30 minutes so it's very hot.

On a lightly floured surface, stretch or roll the dough into a 12–14 inch circle (or desired size). Transfer to a sheet of parchment or a well-floured pizza peel dusted with semolina or cornmeal for easy transfer.

Brush the dough edge lightly with about half the tablespoon of olive oil to promote browning of the crust.

Sauce and cheese

Spread 1/2 to 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce.

Add pepperoni and finish

Arrange pepperoni slices evenly over the cheese (about 24 slices for full coverage). Sprinkle grated Parmesan and red pepper flakes evenly if desired.

Slide the pizza onto the hot stone or baking sheet and bake 8–12 minutes, rotating halfway if necessary, until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven and let rest 2–3 minutes. Add fresh basil leaves if using. Slice and serve immediately.