Pepperoni Pizza Recipe

Activate yeast

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

Make dough

In a large mixing bowl, whisk together 2 1/2 cups flour and 1 tsp salt. Make a well, add foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface (use the 1/4 cup flour as needed) and knead about 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle a little more flour (1–2 tsp at a time).

First rise

Lightly oil a clean bowl, place dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Shape dough

After rising, punch the dough down, transfer to a floured surface, and gently stretch or roll into a 12-inch circle. Transfer the shaped dough to a pizza peel or baking sheet dusted with cornmeal/semolina.

Prepare garlic: peel and finely mince 2 cloves of garlic.

Cook sauce: In a small saucepan, warm 1 teaspoon olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add 1 cup crushed tomatoes, 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes. Stir to combine and simmer gently 8–10 minutes to meld flavors. Remove from heat and let cool slightly.

Preheat oven: Place a pizza stone or inverted baking sheet on the middle rack. Preheat oven to 500°F (260°C) for at least 30 minutes so the stone is very hot. If oven won't reach 500°F, use highest temperature available and preheat thoroughly.

Sauce the dough: Spoon 1/2 to 2/3 cup of the marinara onto the stretched dough, leaving a 1/2-inch border for the crust. Use the back of the spoon to spread sauce in a thin, even layer.

Add cheese and pepperoni: Distribute the 8 oz fresh mozzarella evenly over the sauce. Arrange about 20 pepperoni slices on top, overlapping slightly if desired. Sprinkle 2 tablespoons grated Parmesan if using. Brush the exposed crust lightly with 1 teaspoon olive oil.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating once after about 5–6 minutes for even browning, until crust is golden and cheese is bubbly and lightly browned.

Finish and serve: Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice and serve hot.