Charred Pepperoni Pizza Recipe

In a small bowl, whisk warm water (about 110°F / 43°C) with sugar and yeast. Let sit 5-10 minutes until foamy.

In a large bowl, combine flour and salt. Create a well in the center, add olive oil and the foamy yeast mixture.

Stir to form a shaggy dough, then turn out onto a lightly floured surface and knead 6-8 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover, and let rise 60-90 minutes until doubled in size.

In a small saucepan over medium heat, heat olive oil and sauté minced garlic 1 minute until fragrant.

Add crushed tomatoes, tomato paste, oregano, and salt. Simmer 8-10 minutes until slightly thickened. Remove from heat.

Using a knife or your hands, prepare pepperoni slices and grate or shred mozzarella if needed.

Preheat oven to 500°F (260°C) or as hot as your oven allows. If using a pizza stone, place it in the oven to heat.

Dust a baking surface with cornmeal or flour. Gently punch down the risen dough and roll or stretch into a 12-inch circle.

Spread an even layer of sauce over the dough, leaving a small border for the crust.

Top with mozzarella cheese, then arrange pepperoni slices over the cheese. Finish with a light pinch of black pepper.

Bake on the preheated stone or baking sheet 10-12 minutes, until the crust is charred at the edges and the cheese is bubbly.

If desired, broil for 1-2 minutes at the end to intensify charring. Watch closely to prevent burning.