Pepperoni Recipe

Activate yeast

In a small bowl, stir the warm water and sugar, then sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy.

In a large bowl, combine the flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon EVO. Mix until it comes together into a shaggy dough.

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and slightly springy. Alternatively, knead with a stand mixer fitted with a dough hook for 6–8 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, about 45–60 minutes.

Punch down the dough, divide into two equal portions (for two 10–12" pizzas) or keep whole for one large pizza. Let rest 10 minutes before shaping.

While the dough rises, make the sauce: combine crushed tomatoes, minced garlic, salt, dried oregano, red pepper flakes, and 1 teaspoon EVO in a bowl. Stir to combine and taste, adjusting salt or red pepper flakes as needed.

The sauce is meant to be bright and uncooked for a fresh pizza flavor. If you prefer a thicker or cooked sauce, simmer gently in a small saucepan 10–12 minutes and cool before using.

Preheat your oven to its highest setting (475–500°F / 245–260°C). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, invert it and preheat.

On a surface dusted with cornmeal or semolina, stretch or roll one dough portion into a 10–12" round. Create a slight rim by pressing the outer edge.

Transfer the stretched dough to a pizza peel or the back of a baking sheet dusted with cornmeal so it will slide easily into the oven.

Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving the rim exposed (adjust sauce amount to taste). Avoid oversaucing to prevent a soggy crust.

Tear or slice 4 oz (half the mozzarella) and distribute evenly over the sauce. Space pieces slightly to allow browning. Add pepperoni slices to cover the pizza, overlapping slightly for a classic look (about 20 g per pizza; adjust if you prefer more).

Brush the exposed crust lightly with a little EVO (about 1/2 tsp) to promote browning.

Slide the pizza onto the preheated stone or inverted sheet and bake 8–12 minutes, until the crust is golden and the cheese is bubbling and slightly blistered. Bake time varies with oven temperature and stone.

If you prefer more char on the pepperoni and cheese, finish under the broiler 30–60 seconds, watching carefully to avoid burning.

Remove pizza from oven, drizzle with remaining 1/2 tsp EVO, and scatter fresh basil leaves if using. Let rest 2–3 minutes, then slice and serve.