18 Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Mix briefly to distribute the salt.

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. If using a stand mixer, mix on low speed until a shaggy dough forms, then increase to medium-low and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

If the dough is too sticky, add up to an additional 1–2 tablespoons flour total; if too dry, add a teaspoon of water at a time. The finished dough should be soft and pliable.

Lightly oil a clean bowl with a little olive oil, place the dough inside, turn to coat, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free spot until doubled in size, about 1–1.5 hours.

When risen, gently punch down the dough and transfer to a lightly floured surface. Shape into a ball and let rest, covered, 10–15 minutes to relax the gluten before shaping.

Preheat your oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. If you don't have a stone/steel, preheat a heavy baking sheet upside down.

Stretch or roll the dough into an 18-inch circle. Dust a pizza peel or inverted baking sheet with cornmeal or semolina, transfer the shaped dough to it, and create a slight raised edge for the crust.

While the dough is rising or during the oven preheat, make the sauce. In a medium bowl combine the crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, black pepper, and optional sugar. Stir until smooth and taste; adjust salt or sugar as needed. The sauce should be slightly bright and not overly watery.

If you prefer a smoother, less chunky sauce, pulse briefly in a blender or use an immersion blender for a few seconds. Keep the sauce at room temperature before assembling so it doesn't cool the dough.

Spread a thin, even layer of sauce over the stretched 18-inch dough, leaving a 1–1.25 inch border for the crust. Use about 3/4–1 cup of sauce depending on desired coverage and thickness.

Distribute most of the shredded whole milk mozzarella evenly over the sauce, leaving a bit of cheese for edges or melt balance. Add the optional slices of provolone or extra mozzarella in small patches for a richer melt.

Lay the pepperoni slices in overlapping concentric circles or an even covering across the pizza so each slice gets many pepperoni pieces. Use all the pepperoni; if you want more crisping, place some slices under the cheese and some on top.

Sprinkle the grated Parmesan or Pecorino over the top and a light pinch of red pepper flakes if using. Brush the exposed crust rim lightly with the reserved tablespoon of olive oil to encourage browning.

Carefully slide the pizza from the peel onto the preheated stone/steel or inverted baking sheet. Bake at the oven's highest temperature for 7–10 minutes, rotating halfway through for even browning. Watch closely: baking time will vary with oven and stone/steel temperature. The crust should be blistered and golden, cheese fully melted and pepperoni edges slightly crisp.

If you want extra crisp pepperoni, broil for 30–60 seconds at the end, watching constantly to avoid burning.

Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using, slice into 8–10 large slices (or your preferred size), and serve hot.