Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir once and let sit 5–10 minutes until foamy. If no foam after 10 minutes, yeast may be inactive; start over with fresh yeast.

Mix dough

In a large bowl, whisk together 3 cups flour and 1 tsp salt. Make a well in the center, add activated yeast mixture and 2 Tbsp olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–7 minutes). If dough is sticky, add up to 2 more Tbsp flour, a little at a time.

First rise

Lightly oil a large bowl, place dough ball inside, turning to coat with oil. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Shape

After risen, gently punch dough down to release gas. For one large 12–14" pizza, roll or stretch dough into a 12–14 inch round on a lightly floured surface. For a thinner crust, stretch larger. If using two pizzas, divide dough and let rest 10 minutes before shaping.

Make sauce

While dough rises (or up to a day ahead), heat 1 tsp olive oil in a small saucepan over medium heat. Add 1 clove minced garlic and cook 20–30 seconds until fragrant (don't brown). Add 1 cup crushed tomatoes and 2 Tbsp tomato paste; stir until combined.

Season

Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (optional). Simmer over low heat 10–15 minutes to thicken slightly, stirring occasionally. Remove from heat and cool to room temperature before spreading on dough.

Preheat oven and prepare pan

Place a pizza stone on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C) and lightly oil or dust with 1 Tbsp cornmeal/semolina.

Assemble pizza

Lightly dust a pizza peel or the back of a baking sheet with cornmeal. Transfer shaped dough to the prepared peel or sheet. Brush the dough edge lightly with 1 Tbsp olive oil to encourage browning. Spread about 3/4 to 1 cup of prepared sauce evenly over the dough, leaving a 1/2–1 inch border for the crust. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Arrange 24 slices pepperoni evenly across the cheese. If desired, sprinkle 2 Tbsp grated Parmesan and 1/2 tsp red pepper flakes.

Bake

Slide pizza onto the preheated stone or place baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes (or 475°F / 245°C for 12–15 minutes on a sheet) until crust is golden and cheese is bubbly and lightly browned. Rotate pizza halfway through baking for even color.

Finish

Remove pizza from oven, let rest 2–3 minutes. If using, scatter fresh basil leaves over the top. Slice and serve hot.

If using a pizza stone, keep it in the oven while preheating. Dusting the peel or pan with cornmeal/semolina prevents sticking. Use a quick transfer to avoid losing shape. All tools listed are optional but recommended for best results.