Pepperoni Recipe

Proof yeast

In a small bowl, stir the warm water with the sugar and sprinkle the active dry yeast over the surface. Let stand 5–10 minutes until foamy. If it doesn't foam, yeast may be dead—start again with fresh yeast.

Mix and knead

In a large bowl, combine the flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 6–7 minutes).

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1½ hours.

Divide and rest

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

While the dough is rising, make the sauce. Crush the canned tomatoes by hand or pulse briefly in a blender for a slightly chunky texture. Heat 1 teaspoon olive oil in a small saucepan over medium heat, add the minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, oregano, salt, black pepper, and optional red pepper flakes. Simmer gently 10–15 minutes to thicken slightly and develop flavor. Taste and adjust seasoning. Keep warm or store at room temperature until assembling.

Preheat oven and prepare surface

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) or as high as your oven will go for at least 45 minutes. If using a pizza peel, dust it with semolina or cornmeal; if using a baking sheet, line with parchment and dust with a little semolina or cornmeal.

Stretch the dough

On a lightly floured surface, flatten one dough ball into a disc. Using your fingers, press from the center outward, leaving a 1/2–3/4-inch rim. Alternatively, pick up the dough and gently stretch it over your fists until you have a roughly 12-inch circle about 1/8–1/4 inch thick in the center.

Sauce and cheese

Place the stretched dough onto your prepared peel or baking sheet. Spoon 3/4 to 1 cup of the tomato sauce onto the center and spread it evenly with the back of the spoon, leaving the rim clear. Scatter about half of the fior di latte mozzarella evenly over the sauce (reserve remaining cheese for after a minute of baking if you prefer less moisture).

Add pepperoni and finish cheese

Arrange the pepperoni slices evenly over the cheese. Sprinkle the remaining mozzarella (if reserved) and then grate the Parmigiano Reggiano over the top. Lightly brush the exposed crust with the 1 teaspoon olive oil.

Bake

Slide the pizza onto the preheated stone or inverted sheet and bake 7–10 minutes, rotating halfway through, until the crust is blistered and golden and cheese is bubbling. Baking time will vary with oven temperature; higher heat = shorter time.

Finish

Remove pizza from oven. If using, scatter fresh basil leaves on top. Let rest 2–3 minutes, then slice and serve.

Cut pizza into 6–8 slices. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 375°F (190°C) oven for 6–8 minutes to crisp the crust.