Bensonhurst Pepperoni Pizza Recipe

Activate yeast

In a small bowl, stir warm water and sugar, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil.

Mix on low speed (or stir with a spoon) until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes, or 5–7 minutes in the mixer on medium-low, until dough is smooth and elastic and springs back when poked.

Form dough into a ball, lightly coat with olive oil, place in a bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours. For more flavor, refrigerate overnight (8–24 hours) after an initial 30–45 minute rise — bring back to room temperature before shaping.

After rising, punch down the dough, divide into two equal portions (for two 12–14" pizzas) or keep whole for one thicker crust. Let rest 15 minutes before shaping.

While dough is rising, prepare the sauce: crush the canned tomatoes by hand or pulse briefly in a blender for a slightly chunky texture to mimic Pinello's red sauce consistency. You should have about 1 cup.

In a small bowl, combine crushed tomatoes, minced garlic, olive oil, dried oregano, torn basil leaves (or dried basil), salt, and black pepper. Taste and adjust seasoning. No cooking required — this is a fresh, bright pizza sauce.

Preheat oven to the highest setting (475–525°F / 245–275°C). If you have a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a pizza steel, preheat likewise. If using a pizza pan, lightly oil it.

On a lightly floured surface, stretch or roll one portion of dough into a 12–14" round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel dusted with semolina or cornmeal, or to a prepared pan.

Lightly brush the outer rim of the dough with a little olive oil to promote browning.

Spread about 1/2 cup of the prepared Pinello-style red sauce evenly over the dough, leaving the crust exposed.

Distribute the cheeses: place torn fior di latte pieces evenly across the pizza, sprinkle the shredded low-moisture mozzarella, then evenly dust with grated parmesan and romano (these small amounts add savory depth).

Arrange pepperoni slices over the cheese. For a slightly crisped edge, overlap slices slightly. Use about 35–40 slices depending on size to cover the surface.

Sprinkle a light pinch of dried oregano over the top if desired.

Slide the pizza onto the preheated stone or place the pan in the oven. Bake 8–12 minutes, rotating once halfway, until the crust is golden with some char, cheese is melted and bubbling, and pepperoni edges are crisp.

If crust is browning too quickly before cheese melts, lower oven temperature by 25°F (15°C) and extend bake time slightly.

Remove pizza from oven. Let rest 2–3 minutes, then garnish with fresh basil leaves torn over the top. Slice and serve hot.

Optional: drizzle a little extra-virgin olive oil over the finished pizza or sprinkle an additional pinch of grated parmesan before serving.

Store leftovers wrapped in foil or in an airtight container in the refrigerator up to 3 days. Reheat in a hot oven or on a skillet to regain crispness.