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Pepperoni Pizza Recipe

Name: Smith's Public Houses Pepperoni Pizza Recipe
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3.5 cups all-purpose flour; 1.25 cups warm water; 2 tsp active dry yeast; 2 tbs olive oil; 1.5 tsp salt; 1 tsp sugar; 1.5 cups canned crushed tomatoes; 2 tbs tomato paste; 1 tbs olive oil; 2 cloves garlic; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp crushed red pepper flakes; 0.75 tsp salt; 0.25 tsp black pepper; 0.5 tsp sugar (optional); 3 cups shredded whole-milk mozzarella; 40 pieces sliced pepperoni; 0.25 cups grated Parmesan; 1 tbs olive oil (for brushing); 0.5 tsp dried oregano (finish); 2 tbs cornmeal or semolina (for dusting)

Inspired by Smith's Public House

Time2h 20m

Serves2

House red sauce, pepperoni

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Ingredients

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Dough

3 1/2 cups 00 bread flour

1 1/4 cups warm water

2 tsp Active dry yeast

2 tbs olive oil

1 1/2 tsp Celtic sea salt

1 tsp sugar

House Red Sauce

1 1/2 cups canned crushed tomatoes

2 tbs tomato paste

1 tbs olive oil

2 cloves Garlic

1 tsp Dried oregano

1 tsp dried basil

1/4 tsp Crushed red pepper flakes

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp sugar (optional)

Topping

3 cups shredded whole-milk mozzarella

40 pieces sliced pepperoni

1/4 cups grated Parmesan

1 tbs olive oil (for brushing)

1/2 tsp dried oregano (finish)

Equipment & finishing

2 tbs cornmeal or semolina (for dusting)

Method

Dough

Proof yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Add foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed 6–8 minutes.

First rise

Lightly oil a bowl with remaining 1 tablespoon olive oil, place dough in the bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough, divide into two equal portions (for two 12-inch pizzas), form tight balls, place on a lightly oiled tray, cover, and let rest 20–30 minutes before shaping.

House Red Sauce

Warm 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté about 30 seconds until fragrant—do not brown.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, crushed red pepper flakes, salt, black pepper, and optional sugar. Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. Remove from heat and let cool to room temperature before using. Keeps covered in the refrigerator up to 3 days.

Assemble & Bake

Preheat oven and prepare peel/pan

Place a pizza stone on a rack in the lower third of the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a baking sheet, preheat oven to 475°F (245°C) and lightly oil the sheet.

Shape crust

On a surface dusted with cornmeal or semolina, press one dough ball from center outward with your fingers, leaving a slightly thicker rim for the crust. Stretch to about 12 inches in diameter. Avoid overworking the dough to keep it airy.

Add sauce

Spread about 3/4 cup of the cooled house red sauce evenly over the dough, leaving a 1/2-inch border around the edge.

Add cheese and pepperoni

Evenly sprinkle about 1.5 cups shredded mozzarella over the sauced dough. Arrange approximately 20 pepperoni slices in a single layer covering the pizza. Sprinkle half of the grated Parmesan over the top and a light dusting of dried oregano.

Bake

If using a pizza peel, dust it with cornmeal and transfer the pizza to the preheated stone. If using a baking sheet, place the assembled pizza on the sheet and put it in the oven. Bake 8–12 minutes on the stone (10–14 minutes on a sheet) until the crust is golden and cheese is bubbling and starting to brown.

Finish and rest

Remove pizza from oven. Brush the crust edge lightly with 1/2 tablespoon olive oil for gloss. Let rest 2–3 minutes, then sprinkle remaining Parmesan and a pinch of dried oregano. Slice and serve.