18 Pepperoni & Jalapeño Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 more tablespoons flour.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down the dough and divide if making multiple smaller pizzas. For an 18-inch single pizza, gently stretch and roll to an approximately 18-inch round (or slightly larger to account for edges). Place on a cornmeal-dusted pizza peel or baking sheet.

While dough rises, make the sauce: in a small saucepan heat 1 tsp olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir until combined. Add dried oregano, dried basil, salt, black pepper and red pepper flakes. Simmer gently 10–12 minutes to meld flavors, stirring occasionally. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, oil it lightly and dust with cornmeal or flour.

Brush the stretched dough lightly with extra-virgin olive oil around the outer edge to encourage browning.

Spread an even layer of the prepared sauce over the dough, leaving a ½–1 inch rim for the crust.

Distribute shredded mozzarella evenly over the sauced dough, using about 2½ to 3 cups depending on desired cheesiness.

Arrange pepperoni slices in a single overlapping layer across the pizza. Use approximately 35–40 slices for full coverage on an 18-inch pizza.

Scatter the thinly sliced jalapeños evenly over the pepperoni. If you prefer milder heat, remove seeds before slicing; for more heat, leave some seeds.

Sprinkle grated Parmesan over the top and, if desired, a light dusting of crushed red pepper for extra heat.

Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 10–14 minutes, rotating halfway through, until crust is golden and cheese is bubbling and beginning to brown.

Remove pizza from oven and let rest 2–3 minutes. Brush the crust lightly with remaining olive oil if desired for shine and flavor.

Sprinkle chopped parsley or basil over the pizza, slice into 8–10 wedges (depending on serving size) and serve hot.