Slice Pepperoni Pizza Recipe

Bloom yeast

In a small bowl combine warm water, sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large bowl combine flour and salt. Make a well in the center and pour in the yeast mixture and 1 tablespoon olive oil.

Mix with a spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

Form dough into a ball, coat lightly with oil, place in a bowl covered with plastic wrap or a towel and let rise in a warm place until doubled, about 1 to 1.5 hours. For more flavor, refrigerate covered for 12–24 hours and bring to room temperature before shaping.

While dough rises, make the sauce. In a small saucepan heat 1 teaspoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Add crushed tomatoes and tomato paste; stir to combine. Add dried oregano, dried basil, salt, black pepper and sugar (if using). Simmer gently 8–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature before using.

Preheat oven to highest setting (450–500°F / 230–260°C). If you have a pizza stone, place it on the middle rack and preheat for at least 30 minutes. If using a baking sheet, oil it lightly and preheat oven 15 minutes.

On a lightly floured surface press or roll the dough into a 12–14 inch round about 1/4–1/3 inch thick for a standard slice-style crust. For a thinner, crisper slice, roll a little thinner.

Transfer stretched dough to a peel or inverted baking sheet dusted with flour or cornmeal (or to the prepared oiled baking sheet).

Brush the dough edge lightly with 1 tablespoon olive oil to help browning and create a crisp rim.

Spread an even layer of sauce over the dough leaving a 1/2 inch border for the crust. Use about 1/2 to 3/4 cup sauce depending on how saucy you like it.

Evenly sprinkle the shredded mozzarella over the sauce, leaving the outer rim clear.

Arrange pepperoni slices on top of the cheese, overlapping slightly to cover the surface. Use roughly 25–30 slices for a full 12–14" pizza; adjust to taste.

Optionally sprinkle grated Parmesan and red pepper flakes over the top.

Slide the pizza onto the preheated stone or place baking sheet in the oven. Bake 8–12 minutes (stone) or 12–15 minutes (baking sheet) until crust is golden and cheese is bubbly and beginning to brown.

If you want crispier pepperoni edges, switch the oven to broil for 30–60 seconds at the end—watch closely to avoid burning.

Remove pizza from oven and let rest 2–3 minutes. Brush crust lightly with a little extra olive oil if desired and sprinkle fresh basil leaves on top before slicing.

Cut pizza into 8–10 slices and serve hot. Offer red pepper flakes and extra Parmesan at the table.