Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water (100–110°F), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine bread flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until the dough comes together (about 2–3 minutes), then increase speed and knead 6–8 minutes until smooth and elastic. If dough feels too sticky add up to 2 more tablespoons flour, a tablespoon at a time.

First rise

Lightly oil a clean bowl with the vegetable oil. Shape dough into a ball, place it seam-side down in the bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch down the dough gently, transfer to a lightly floured surface and divide into 8 equal portions (about 90–110 g each). Shape each into a tight ball and let rest, covered, for 20 minutes to relax the gluten — this makes shaping easier for the doughnut form.

Shape pizza doughnuts

On a lightly floured surface, flatten each dough ball into a 4–5 inch disk (about ½ inch thick). Create a well in the center by pressing with your fingers to form a ring about 1½–2 inches across (like a doughnut). Make sure the walls are even so filling stays in place.

Assemble filling

Place a tablespoon of pizza sauce into each well, sprinkle about 2 tablespoons shredded mozzarella and a teaspoon of grated Parmesan, then tuck several pepperoni slices (3–4 folded or stacked) into the cheese so they sit flush. Be careful not to overfill—the edges must remain sealable.

Seal (optional) and egg wash

If you prefer a closed edge, fold a small lip of dough over the filling and press to seal; otherwise leave open. Lightly brush the outside rim with the beaten egg to help with browning during frying.

Heat oil and fry

Pour vegetable oil into a heavy-bottomed pot to a depth of about 2–2½ inches and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of dough — it should sizzle and float steadily. Fry the doughnuts in batches (do not overcrowd) for 1½–2 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain for a minute.

Finish baking (optional for extra melt)

If you want the cheese fully melted without oil overcooking the exterior, place fried doughnuts on a baking sheet and bake at 375°F (190°C) for 4–6 minutes until cheese is bubbly. This is optional but recommended if fillings felt only partially warmed.

Make glaze

Melt unsalted butter in a small saucepan over low heat. Add minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and whisk in buttermilk, chopped parsley, a pinch of salt and black pepper until combined. Keep warm; do not boil. If glaze separates slightly, whisk vigorously to emulsify before using.

Brush glaze

Immediately after frying (and optional oven step), lightly brush the warm buttermilk garlic glaze over the top rims and exposed cheese of each pizza doughnut so the garlic flavor and tang adhere. Use about 1 teaspoon glaze per doughnut; excess can be served on the side.

Garnish and serve

Arrange the glazed pepperoni pizza doughnuts on a platter. Sprinkle with remaining grated Parmesan, a small pinch of crushed red pepper flakes across the batch (to taste), and brush any plain edges with 1 teaspoon extra olive oil to add shine. Add fresh basil leaves between doughnuts for aroma and presentation. Serve warm with extra pizza sauce for dipping.