8" Pepperoni Pizza Recipe
Make 8" Pepperoni Pizza Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough & Assembly
Sauce & Topping
Finishing
Method
Dough & Assembly
- 1
proof and mix dough
Combine warm water (about 100–110°F / 38–43°C) with sugar and instant yeast in a small bowl; let sit 3–5 minutes until foamy. In a medium bowl, whisk together flour and salt. Add yeast mixture and 1 tablespoon olive oil to flour. Stir with a wooden spoon until a shaggy dough forms.
- 2
knead & rest
Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Form into a ball. Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel and let rest at room temperature 30–45 minutes until slightly puffy. (If you prefer, refrigerate for up to 24 hours for more flavor; bring back to room temperature before shaping.)
- 3
preheat oven
Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes so the surface is very hot. If using a home oven that tops out at 500°F, use the highest temperature and preheat thoroughly.
- 4
shape dough
Once rested, transfer dough to a lightly floured or semolina-dusted surface. Press and stretch dough into an 8-inch (20 cm) round about 1/4-inch thick, leaving a slightly thicker edge for the crust. If dough resists, let it rest 5 minutes and continue. Transfer shaped dough to a pizza peel or inverted baking sheet dusted with semolina or cornmeal to prevent sticking.
Sauce & Topping
- 5
prepare sauce
In a small bowl, combine tomato sauce, minced garlic, dried oregano, dried basil, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. This yields about 1 cup — enough for an 8-inch pizza; for a thinner layer use slightly less.
- 6
assemble pizza
Brush the dough edge lightly with 1 tsp olive oil. Spoon 1/3 to 1/2 cup of the prepared sauce onto the center of the dough and spread evenly leaving a 1/2-inch rim. Sprinkle 1 to 1 1/2 cups shredded mozzarella evenly over the sauce. Arrange pepperoni slices in a single layer to cover the cheese (about 25–30 slices depending on size). If desired, sprinkle 2 tsp grated Parmesan and 1/4 tsp red pepper flakes over the top.
Baking & Finishing
- 7
bake
Slide the pizza onto the preheated pizza stone or inverted baking sheet. Bake in the 500°F (260°C) oven for 7–10 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbly and beginning to brown. Watch closely — smaller pizzas can finish quickly.
- 8
finish & serve
Remove pizza from oven and transfer to a cutting board. Let rest 2 minutes. Top with fresh basil leaves if using. Slice into 6–8 slices, serve hot for happy hour. Optionally drizzle a few drops of olive oil over the crust and cheese before serving.