Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer bowl, combine 3 cups of flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a floured surface and knead by hand for 8–10 minutes, adding up to 0.5 cup of the remaining flour as needed, until smooth and elastic. If using a stand mixer, knead on medium speed 6–8 minutes.

First rise

Lightly oil a large bowl with remaining 1 tablespoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let rest 10 minutes before stretching.

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in tomato paste and cook 30 seconds, then add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste and remove from heat. Cool slightly before spreading.

Preheat oven

Position an oven rack in the lowest third and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. Allow at least 30 minutes for the stone to heat. If using a baking sheet, invert it and preheat it.

Prepare surface

Lightly dust a pizza peel or flat baking sheet with cornmeal or semolina to prevent sticking. If you use a floured surface, be aware it can burn in the oven.

Stretch dough

On a lightly floured surface, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to the prepared peel or inverted baking sheet.

Sauce and cheese

Spread about 1/2 cup of sauce evenly over the dough, leaving the rim clear. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce and grate or sprinkle 2 tablespoons of Parmesan.

Add pepperoni

Arrange about 15 pepperoni slices evenly over the cheese. Sprinkle a light pinch of cracked black pepper over the top and brush the exposed crust edge with a little olive oil.

Bake

Slide the pizza onto the hot stone or baking sheet and bake 8–11 minutes, until crust is golden and cheese is bubbly with slight browning. If baking two pizzas, rotate positions halfway through for even baking.

Finish

Remove pizza from oven, let rest 2 minutes. Sprinkle with remaining Parmesan and add fresh basil leaves if using. Slice and serve hot. Repeat assembly and bake steps with the second dough ball.