Kid's Pepperoni Pizza (shareable) Recipe

Activate and mix dough

In a medium bowl combine warm water, instant dry yeast, and sugar. Stir and let sit 3–5 minutes until foamy. In a large bowl whisk flour and salt. Add the foamy yeast mixture and olive oil to the flour. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. (If using a stand mixer, knead on low with the dough hook 4–5 minutes.) If dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm place for 45–60 minutes, until slightly puffy (not necessarily doubled).

Preheat oven & prepare pan

About 20 minutes before baking, place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 475°F (245°C). If you don't have a stone, preheat oven and use a lightly oiled rimmed baking sheet. Sprinkle cornmeal or flour on a pizza peel or baking sheet to prevent sticking.

Shape dough

Punch down the risen dough and divide into 2 equal pieces for two small shareable pizzas (or keep whole for one larger pizza). On a lightly floured surface, press and stretch each piece into a roughly 9–10 inch round about 1/4 inch thick. Transfer to the prepared peel or baking sheet dusted with cornmeal/flour.

Assemble pizza

Spread about 1/2 cup pizza sauce evenly over each stretched dough leaving a 1/2 inch border for the crust. Sprinkle 1/2 teaspoon dried oregano and 1/2 teaspoon garlic powder over the sauce on each pizza. Divide the shredded mozzarella evenly across the pizzas (about 1 cup per pizza). Arrange 20 pepperoni pieces on each pizza in a kid-friendly pattern (smiley face or concentric circles). Sprinkle 1 tablespoon grated Parmesan and a pinch (about 1/4 tsp) crushed red pepper flakes on each if desired.

Bake

Slide the pizza (on the peel or baking sheet) onto the preheated stone or directly into the oven. Bake 9–12 minutes until the crust is golden and cheese is bubbly and lightly browned. If using an inverted baking sheet, bake 11–14 minutes depending on oven.

Finish & serve

Remove pizza to a cutting board and let rest 2–3 minutes. Garnish with fresh basil leaves if using. Slice each pizza into 6–8 child-friendly pieces (triangles or small squares) so it's easy to share. Serve warm.