Pepperoni Recipe

Activate and mix

In a large bowl, combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. Add olive oil, then gradually add flour and salt. Mix until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch down the risen dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, lightly oil the surface, cover, and rest 20–30 minutes to relax the gluten before shaping.

While the dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stirring until smooth. Stir in oregano, basil, sugar, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and cook 8–10 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using (sauce should be slightly thick; if too thick, add 1–2 tablespoons water).

Preheat oven and prepare baking surface: If using a pizza stone, place it on the middle rack and preheat oven to 500°F (260°C) at least 30 minutes before baking. If using a baking sheet, preheat oven to 475°F (245°C).

Shape the dough: On a lightly floured surface, gently press and stretch one dough ball into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to a pizza peel dusted with semolina or a parchment-lined baking sheet.

Add sauce and cheese: Spread about 1/2 cup of the cooled red sauce evenly over the dough, leaving the outer 1/2-inch border. Distribute 5 oz (half of the mozzarella) evenly over the sauce, using slices or shredded pieces as desired.

Add pepperoni: Arrange 10 slices of pepperoni over the cheese for even coverage. If you prefer a crispier pepperoni edge, overlap slightly or place slices closer together.

Finish and bake: Brush the exposed crust edge lightly with 1/2 teaspoon olive oil. Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until the crust is golden and cheese is bubbly and lightly browned, 8–12 minutes at 500°F (260°C) or 10–14 minutes at 475°F (245°C). Rotate halfway through if your oven bakes unevenly.

Rest and garnish: Remove the pizza from the oven and let rest 2–3 minutes. Sprinkle with crushed red pepper flakes to taste and scatter fresh basil leaves if using. Slice and serve hot. Repeat assembly and baking for the second dough ball.