Pepperoni Recipe

Activate yeast and mix

In a small bowl, stir warm water (about 100–110°F / 38–43°C) with sugar and yeast. Let sit 5–8 minutes until foamy. In a large bowl combine flour and salt. Make a well, pour in the yeast mixture and 1 tablespoon olive oil.

Knead dough

Mix until it forms a shaggy dough, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook on medium speed for 6–8 minutes.

First rise

Shape into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Shape dough

Punch down dough and transfer to a lightly floured surface. For a single 12–14" pizza, gently stretch or roll dough into a 12–14 inch circle, leaving a slightly thicker rim. If making two smaller pizzas, divide dough in half and shape accordingly. Transfer to a pizza peel or baking sheet dusted with cornmeal or flour.

Make the sauce while dough rises. In a small saucepan, heat 1 teaspoon olive oil over medium-low heat. Add minced garlic and cook 30 seconds until fragrant but not browned. Add crushed tomatoes, oregano, basil, salt, pepper and optional sugar. Simmer gently 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool briefly.

If you prefer a smoother, fresher sauce, use uncooked crushed tomatoes and simply stir in garlic and herbs, then season to taste; for this recipe a lightly simmered sauce gives best results.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that won't reach 500°F, preheat to the highest setting (475–500°F).

Brush the stretched dough edge lightly with 1 tablespoon olive oil to encourage browning. Spoon 1/2 to 3/4 cup of sauce onto the center of the dough and spread in a thin, even layer, leaving the rim uncovered.

Distribute the shredded or torn mozzarella evenly over the sauce. Sprinkle the grated Parmesan if using.

Arrange pepperoni slices in a single layer over the cheese, overlapping slightly to cover the surface as desired. Sprinkle red pepper flakes if using.

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating once halfway through, until the crust is blistered and golden and the cheese is melted and bubbling. Baking time varies with oven temperature and pizza thickness.

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves on top if using and brush the crust lightly with a little olive oil for shine. Slice and serve hot.