Pepperoni & Cheese Recipe

Activate yeast

In a small bowl, sprinkle 1 tsp active dry yeast and 1 tsp sugar over 3/4 cup of the warm water (from the 3 cups). Let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine 4 cups all-purpose flour and 1 tsp salt.

When yeast is foamy, add it and the remaining warm water (about 2 1/4 cups) and 2 tbs olive oil to the flour. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth and elastic. If kneading by hand, turn dough onto a floured surface and knead 8–10 minutes.

Form the dough into a ball, coat lightly with oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Punch down the risen dough, divide into two equal portions (for two 12-inch pizzas) or keep whole for one large pie. Let rest 10 minutes before shaping.

While the dough rises, make the sauce. In a small saucepan, heat 1 tsp olive oil over medium heat and add 1 tsp minced garlic. Cook 30 seconds until fragrant, careful not to brown.

Add 1 cup crushed tomatoes and 2 tbs tomato paste, stirring to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/4 tsp black pepper.

Bring to a gentle simmer and cook 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using (about 15 minutes).

Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature (450–500°F).

On a lightly floured surface, shape one portion of dough into a 12-inch round by pressing and stretching, or roll with a rolling pin. For a crisper bottom, dust a pizza peel or another inverted baking sheet with 1 tbs cornmeal/semolina before transferring the shaped dough.

Spread about 1/2 cup of the prepared sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Evenly sprinkle 1 1/2 cups shredded mozzarella over the sauce (reserve remaining cheese for the other pizza or extra topping).

Arrange about 20 slices of pepperoni in a single layer over the cheese, overlapping slightly if desired. Sprinkle about 2 tbs grated Parmesan and a light dusting (about 1/4 tsp) of crushed red pepper flakes if you like heat.

Carefully slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and beginning to brown.

Remove pizza from oven and let rest 2–3 minutes. Tear or chiffonade fresh basil leaves and scatter on top if using. Repeat assembly and baking for the second dough portion if applicable.

Slice and serve hot.