Pepperoni Recipe

Activate yeast and combine

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

In a large bowl combine flour and salt. Make a well and add foamy yeast mixture plus 1 tablespoon olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use stand mixer with dough hook 4–5 minutes).

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a kitchen towel and let rise in a warm place 45–60 minutes until doubled in size.

While dough rises, make sauce: combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, black pepper and 1 teaspoon olive oil in a bowl. Stir until smooth and taste; adjust seasoning. No cooking required for a fresh pizza sauce, but simmer 10 minutes in a small saucepan if you prefer cooked flavor. Let cool to room temperature before using.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it heats; otherwise use a baking sheet turned upside down.

Punch down risen dough and turn onto a lightly floured surface. Roll or stretch into a 12–14 inch (30–35 cm) round (or rectangular) about 1/4 inch thick. Transfer to a piece of parchment paper or a lightly floured peel/baking sheet.

Brush the dough edge lightly with 1 tablespoon olive oil (from Finish). This helps create a golden crust.

Spread the prepared sauce evenly over the dough, leaving a 1/2 inch border for the crust.

Scatter shredded mozzarella evenly over the sauce.

Arrange pepperoni slices over the cheese in a single layer; overlap slightly if desired. If using additional toppings (Parmesan, red pepper flakes), sprinkle them now.

Slide the pizza (on parchment or peel) onto the hot pizza stone or preheated baking surface. Bake 8–12 minutes until crust is golden-brown and cheese is bubbly and slightly browned. Baking time will vary by oven and temperature; watch closely after 8 minutes.

Remove pizza from oven. Let rest 2–3 minutes, then brush exposed crust with a little extra olive oil if desired and sprinkle chopped fresh basil or parsley.

Slice and serve hot.