Spicy Pepperoni Pizza Recipe

Activate yeast

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

In a large bowl, whisk together flour and salt. Make a well in the center.

Add foamy yeast mixture and olive oil to the flour. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 5–7 minutes). If dough is sticky, sprinkle up to 2 tablespoons more flour.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–90 minutes.

After rising, gently deflate the dough and shape into a ball. Let rest 10 minutes before rolling for easier shaping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant; do not brown.

Add crushed tomatoes, salt, black pepper, and dried oregano. Stir and simmer gently for 6–8 minutes to reduce and concentrate flavor.

Stir in heavy cream and simmer 1–2 minutes more until the sauce is homogeneous and slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a sheet pan, lightly oil it or use parchment.

On a lightly floured surface, press or roll dough into a 12–14 inch round (or stretch by hand) to desired thickness. Transfer to a pizza peel dusted with semolina or to a parchment-lined sheet pan.

Spread an even layer (about 3/4 cup) of the pink sauce over the dough, leaving a 1/2-inch border for the crust.

Scatter half of the shredded scamorza evenly over the sauced dough to create a melty base layer.

Arrange pepperoni slices in a single layer over the cheese, slightly overlapping if desired.

Distribute the thinly sliced red onion evenly across the pizza.

Dot small spoonfuls (about 1 teaspoon each) of Calabrian chili paste or chopped Calabrian peppers across the pizza for concentrated heat. Use more or less to adjust spiciness.

Top with the remaining scamorza cheese, sprinkle the 1/2 teaspoon dried oregano evenly, and drizzle 1 tablespoon olive oil over the top.

Slide the pizza onto the preheated stone or place the sheet pan in the oven. Bake for 8–12 minutes, rotating once if necessary, until crust is golden and cheese is bubbling and beginning to brown.

Remove pizza from oven. Immediately drizzle Calabrian honey in a light zigzag across the hot pizza (about 1 teaspoon). This balances heat with a touch of sweetness—use more if you like sweeter contrast.

Scatter fresh basil leaves if using, and finish with a light sprinkle of flaky sea salt to taste. Let the pizza rest 2–3 minutes before slicing.