Classic Pepperoni Recipe

Activate yeast

In a small bowl, combine warm water (1.5 cups), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour (3.5 cups) and salt (1.5 tsp). Add the yeast mixture and 2 tbsp olive oil. Mix until the dough comes together, 2–4 minutes by mixer or 5–8 minutes by hand.

Knead

Knead until smooth and elastic, about 6–8 minutes total. If dough is very sticky, add up to 2 tbsp more flour, 1 tbsp at a time.

First rise

Form dough into a ball, lightly oil the bowl, place dough in bowl, cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 1 to 1½ hours.

Divide and rest

Punch down dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each into a ball, place on a floured surface, cover and rest 20–30 minutes before shaping.

Prepare sauce

Mince garlic (2 cloves). In a small saucepan, heat 1 tbsp extra-virgin olive oil over medium heat. Add garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes (1 cup), tomato paste (2 tbsp), dried oregano (1 tsp), dried basil (1 tsp), red pepper flakes (1/4 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Stir to combine.

Simmer

Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 10–12 minutes to thicken slightly. Taste and adjust salt or red pepper flakes for more heat. Remove from heat and let cool to room temperature before using on pizza.

Preheat oven

Place your pizza stone or an inverted baking sheet on the middle rack. Preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 30 minutes.

Shape crust

On a surface dusted with cornmeal or semolina (1 tbsp), stretch or roll one dough ball into a 12-inch circle, leaving a slightly thicker rim for the crust. Work from the center outward, being careful not to tear the dough.

Sauce & cheese

Lightly brush the outer 1/2-inch of the crust with olive oil (1 tbsp). Spread about 1/2 cup of the prepared red sauce evenly over the dough, leaving the rim exposed. Tear or slice fresh mozzarella (about 5 oz per pizza) and distribute evenly over the sauce.

Add pepperoni

Arrange spicy pepperoni slices (about 3 oz per pizza) evenly on top of the cheese, slightly overlapping if desired. If you like extra heat, sprinkle crushed red pepper (a pinch to 1/4 tsp) over the toppings.

Bake

Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and developing brown spots. Time will vary by oven temperature and stone.

Finish

Remove pizza from oven. If desired, sprinkle grated parmesan (2 tbsp) and scatter fresh basil leaves (6 leaves) on top. Let rest 2–3 minutes, slice and serve.