Pepperoni Recipe

Activate yeast and mix

In a large bowl whisk the warm water, sugar and instant dry yeast. Let sit 3–5 minutes until foamy. Add the flour, salt and olive oil.

Knead dough

Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead 4–5 minutes with the dough hook.

First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Shape

Punch down the dough gently, turn onto a floured surface, and shape into a ball. Let rest 10 minutes covered to relax the gluten, then stretch or roll into a 12-inch round for a medium-thin crust.

Heat 1 tablespoon olive oil in a small saucepan over medium. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt and pepper. Stir, bring to a gentle simmer and cook 6–8 minutes to blend flavors and thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven and prepare peel/pan

Preheat oven to 500°F (260°C) for at least 30 minutes with a pizza stone or an inverted baking sheet inside. If using a baking sheet, lightly oil and dust with cornmeal or semolina.

Top the pizza

Brush the dough edge lightly with 1 tablespoon olive oil. Transfer the stretched dough to a pizza peel or prepared baking sheet. Spread 1/2 to 3/4 cup of the sauce evenly over the surface, leaving a 1/2-inch border. Sprinkle the shredded mozzarella evenly over the sauce. Arrange pepperoni slices to cover the pizza (about 18–24 slices depending on preference). Sprinkle grated Parmesan if using and a pinch of crushed red pepper if desired.

Bake

Slide the pizza onto the hot stone or place the baking sheet in the oven. Bake 8–12 minutes until the crust is golden and blistered and the cheese is bubbling and beginning to brown. Rotate once halfway through baking for even color if needed.

Rest and finish

Remove pizza from oven and let rest 2–3 minutes. Tear or chop fresh basil and scatter over the top if using. Slice and serve hot.

Leftover pizza can be refrigerated in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven for 6–8 minutes or in a skillet over medium heat covered for 4–6 minutes to crisp the crust.