13" Classic Pepperoni Recipe

Bloom yeast

Warm 1 cup of water to about 100–110°F (warm to the touch). In a bowl, add the warm water, 1 tsp sugar and 1 tsp instant dry yeast. Stir briefly and let sit 5–7 minutes until foamy.

In a large mixing bowl combine 3 cups flour and 1 tsp salt. Make a well in the center.

When yeast is foamy, add 1 tbsp olive oil to the yeast mixture and pour into the flour well. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed 4–5 minutes.

Shape dough into a ball, oil a clean bowl lightly, place dough in bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

After rising, gently deflate the dough and transfer to a lightly floured surface. Press and stretch into a 13-inch round using your hands or a rolling pin. If dough resists, let it rest 10 minutes and continue.

While dough is rising, make the sauce. Heat 1 tsp olive oil in a small saucepan over medium heat. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add 1 cup crushed tomatoes and 1 tbsp tomato paste; stir to combine. Bring to a gentle simmer.

Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt and 1 tsp freshly ground black pepper. Simmer gently 12–15 minutes, stirring occasionally, until thickened slightly and smooth. Taste and adjust salt/pepper. Remove from heat and let cool slightly.

If you prefer an ultra-smooth sauce, blitz briefly with an immersion blender or transfer to a blender and pulse once or twice, then return to pan to cool.

Preheat oven to 500°F (or highest safe temperature) at least 30 minutes before baking. If using a pizza stone, place it in the oven while preheating; otherwise use a perforated pizza pan or rimmed baking sheet.

If using a peel, dust with a little flour or cornmeal. Transfer stretched 13" dough to a floured peel or an oiled pizza pan.

Spread the tomato sauce over the dough leaving a 1/2" rim. Use about 5–6 tablespoons of sauce (or to taste) to maintain a rustic balance of sauce and crust.

Evenly distribute the shredded mozzarella over the sauced dough, leaving the rim exposed for the crust. Use roughly 8–10 ounces (all of the mozzarella listed).

Arrange natural-cased pepperoni slices in overlapping circles to cover the cheese. Use about 35–40 slices depending on size to get generous coverage.

Sprinkle 2 tbsp grated Parmesan evenly over the pizza and scatter 1 tsp red pepper flakes if desired for heat.

Brush the exposed crust lightly with 1 tsp olive oil to promote browning.

Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F for 8–12 minutes until crust is blistered and golden and cheese is bubbly and edged with light browning. Rotate halfway through baking for even color.

If pepperoni cups are desired (crispy edges), broil on high for 30–60 seconds at the end—watch closely to avoid burning.

Remove pizza from oven and let rest on a cutting board 2–3 minutes. Scatter fresh basil leaves if using and slice into 8 slices.