Artisan Pepperoni Recipe

In a small bowl, combine warm water and 1 teaspoon sugar, then sprinkle yeast over the top. Let stand 5–10 minutes until foamy.

In a large bowl, whisk together flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.

Mix until a shaggy dough forms, then turn out onto a floured surface.

Knead 8–10 minutes until the dough is smooth and elastic. If too sticky, add a little flour as needed.

Lightly oil a clean bowl, place dough inside, cover, and let rise in a warm place until doubled, about 60–90 minutes.

Punch down the dough, divide into two equal portions for two pizzas, shape into balls, and let rest 15 minutes before shaping.

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté 30–60 seconds until fragrant.

Pour in crushed tomatoes, add oregano and salt (and sugar if using). Stir to combine.

Simmer on low heat for 15–20 minutes, stirring occasionally. Remove from heat and tear in fresh basil; set aside.

Preheat oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside.

On a floured surface, gently press one dough ball into a 12-inch circle, or stretch by hand to desired thickness. Transfer to a parchment-lined pizza peel or baking sheet dusted with cornmeal.

Spread an even layer of sauce over the dough, leaving a small border for the crust.

Top with mozzarella and pepperoni slices, then sprinkle Parmigiano-Reggiano.

Drizzle with a teaspoon of olive oil over the top (optional).

Carefully slide the pizza onto the hot stone and bake 7–10 minutes, until the crust is golden and cheese is bubbly.

Remove from oven, garnish with fresh basil leaves, slice, and serve.

Repeat with the second dough ball if making two pizzas.