Rustic Double Pepperoni Pizza Recipe

Proof yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If mixture doesn't foam, discard and start with fresh yeast.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, whisk together 3 1/2 cups all-purpose flour and 2 tsp fine sea salt. Make a well and add the foamy yeast mixture and 2 tbsp extra-virgin olive oil. Mix on low until a shaggy dough forms, about 2–3 minutes.

Knead

Knead by machine for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky. If dough is too sticky, add up to 2 tbsp more flour, a tablespoon at a time.

First rise

Lightly oil a large bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.

Divide and bench rest

Punch dough down and turn out onto a lightly floured surface. Divide into two equal portions (for two 12–14" rustic pizzas) and shape each into a tight ball. Place on a lightly floured tray, cover, and rest 20–30 minutes to relax the gluten before shaping.

Preheat oven and prepare baking surface

During the last 30 minutes of proofing, preheat oven to 500°F (260°C) with a pizza stone or inverted heavy baking sheet on the middle rack. If using a pizza steel, preheat similarly. Scatter 2 tbsp semolina or cornmeal on a pizza peel or the back of an inverted baking sheet for transferring dough.

While the dough rests, make the sauce. In a small saucepan, warm 1 tsp olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add 1 1/2 cups crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and simmer gently 8–10 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Shape dough

On a well-floured surface, gently press and stretch one dough ball into a 12–14" round, leaving a slightly thicker 1/2–3/4" rim for a rustic crust. Avoid overworking to keep air pockets. If dough resists stretching, let rest 5 minutes then continue.

Transfer to peel

Dust the prepared pizza peel with semolina or cornmeal. Transfer the stretched dough to the peel, keeping it slightly moving so it doesn't stick.

Sauce and cheese

Spread about 3/4 cup (adjust to preference) of the cooled sauce over the dough, leaving the edge uncovered. Sprinkle a generous layer of shredded whole-milk mozzarella—about 1 1/2 cups—across the pizza, followed by a light layer (1/4 cup) of the low-moisture mozzarella if using. Reserve remaining cheese for the second pizza.

Double pepperoni arrangement

Distribute half of both pepperoni types across the pizza in an overlapping pattern: use about 40 g regular pepperoni slices and 40 g thicker or cup-style pepperoni. If using cup pepperoni, place cups slightly overlapped so rendered oil gets into the cheese; if using only regular slices, arrange in two slightly staggered layers so you get the double-pepperoni effect.

Finish and bake

Brush the exposed crust edge lightly with 1/2 tbsp olive oil and sprinkle a pinch of crushed red pepper if desired. Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–11 minutes, rotating once after 5–6 minutes if your oven has hot spots. The crust should be blistered and golden, cheese melted and edges of pepperoni slightly crisped or cupped.

Repeat

Remove pizza to a cooling rack. Repeat shaping, saucing, cheesing and topping with the second dough ball and remaining sauce, cheese, and pepperoni. Bake the second pizza the same way.

Finish

Once baked, sprinkle each pizza with about 2 tbsp grated Parmesan and scatter fresh basil leaves on top. Let rest 2–3 minutes to set. Slice and serve hot. Store any leftovers wrapped in foil in the refrigerator up to 3 days.