Pepperoni Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 5–6 minutes.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the risen dough, turn onto a floured surface, and stretch or roll into a 12–14 inch round for one standard pizza (or two smaller pizzas). Transfer to a parchment-lined pizza peel or baking sheet dusted with cornmeal or flour.

Cook sauce

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30 seconds until fragrant. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and optional sugar. Stir, bring to a low simmer, and cook 8–10 minutes to meld flavors. Remove from heat and let cool slightly.

Taste & adjust

Taste the sauce and adjust salt, pepper, or sugar as needed. The sauce should be slightly thick — not watery — so it doesn't make the dough soggy.

Preheat oven

If using a pizza stone, place it in the oven. Preheat the oven as hot as possible — typically 475–500°F (245–260°C) — for at least 30 minutes. If using a baking sheet, preheat the oven to 475°F (245°C).

Brush crust

Brush the shaped dough edge lightly with 1 tablespoon olive oil to promote browning.

Add sauce

Spread about 1/2 to 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust.

Add cheese

Evenly sprinkle the 2 cups shredded mozzarella over the sauced dough, covering to the crust edge.

Add pepperoni

Distribute about 20 pepperoni slices evenly over the cheese. For a slightly crisper pepperoni, place slices on top of cheese so edges crisp directly under heat.

Bake

Slide the pizza onto the preheated pizza stone or place baking sheet in the oven. Bake 10–12 minutes at 475–500°F (245–260°C) until crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven and stone; check at 8 minutes if oven runs hot.

Finish

Remove pizza from oven. Sprinkle 1/2 teaspoon dried oregano and optional red pepper flakes over the top. Let rest 2–3 minutes to set the cheese.

Slice & serve

Slice into 8 slices and serve hot.