Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl combine flour and salt. Make a well and add the activated yeast mixture and 2 tablespoons olive oil.

Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively knead with a stand mixer using the dough hook for 5–6 minutes.

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

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

Mince the garlic finely. In a small saucepan heat 1 tablespoon olive oil over medium heat and add the garlic. Sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, salt, black pepper, and red pepper flakes. Stir and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat your oven as hot as it will go (475–500°F / 245–260°C). If you have a pizza stone, place it in the oven to preheat for at least 30 minutes. If using a baking sheet, place it in the oven upside down to preheat.

On a lightly floured surface, stretch or roll one portion of dough into a 12-inch round (about 1/4-inch thick at center). Transfer to a piece of parchment paper or a well-floured pizza peel.

Spread about 3/4 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Distribute 1 cup (about half) of the mozzarella evenly over the sauce.

Arrange pepperoni slices evenly over the cheese. Use about 20–25 slices per 12-inch pizza (adjust to taste).

If using fresh basil in the oven, tuck about half the leaves under some pepperoni so they retain moisture; otherwise add basil after baking (recommended for brighter flavor). Drizzle 1/2 tablespoon extra virgin olive oil over the toppings.

Transfer the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake for 8–12 minutes, until crust is golden and cheese is bubbly and starting to brown at edges. Rotate once halfway through baking for even color.

Remove pizza from oven. If you reserved fresh basil to add after baking, scatter remaining basil leaves on top now. Drizzle remaining 1/2 tablespoon extra virgin olive oil over the finished pizza.

Let rest 2–3 minutes, then slice and serve hot.