Big Papa Pepperoni Recipe

Activate yeast

In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–7 minutes until foamy and fragrant.

In a large mixing bowl (or stand mixer bowl), combine the flour and salt. Make a well in the center.

Add the foamy yeast mixture and olive oil to the flour. Mix until a shaggy dough forms. If using a stand mixer, use the dough hook on low for 3–4 minutes until combined; then increase speed to medium and knead 4–6 minutes until a smooth, elastic dough forms. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes.

Form the dough into a ball. Lightly oil a bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 to 1¼ hours.

Punch down the dough and divide if making multiple pizzas (this recipe makes one large 14–16" pizza). Let rest 10 minutes before shaping.

While the dough rises, make the sauce. In a small saucepan, warm 1 tsp olive oil over medium heat and add the minced garlic. Cook 20–30 seconds until fragrant but not browned.

Add the crushed tomatoes and tomato paste, stirring to combine. Add the oregano, basil, salt, black pepper, and red pepper flakes (if using). Reduce heat to low and simmer uncovered 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven and prepare surface: Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If you have a pizza steel, use it for best crust results.

On a lightly floured surface, press and stretch the rested dough into a 14–16" round. Use your fingertips to create a slightly thicker rim. If dough resists, let it rest 5 minutes and continue stretching.

Dust a pizza peel or an inverted baking sheet with the cornmeal and a little flour to prevent sticking. Transfer the stretched dough to the prepared peel.

Spread an even layer of the cooled tomato sauce over the dough, leaving a 1/2–3/4" rim for the crust. Use about 3/4 to 1 cup of sauce depending on how saucy you like it.

Evenly distribute the shredded mozzarella over the sauce, leaving some space at the edge for the crust.

Arrange the pepperoni slices in a single layer, slightly overlapping if desired. For a classic 'Big Papa Pepperoni' look, cover most of the surface with pepperoni so each slice gets several pieces.

Sprinkle the grated Parmesan or Pecorino evenly over the top and finish with the 1/2 tsp dried oregano.

Brush the exposed crust lightly with 1 tbsp olive oil for a golden finish.

Slide the pizza from the peel onto the preheated stone or sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is blistered and golden and the cheese is melted and starting to brown. Baking time will vary with oven and thickness of dough.

If you prefer crispier pepperoni edges, turn the oven to broil on high for the last 30–60 seconds while watching closely to avoid burning.

Remove the pizza from the oven and let rest 2–3 minutes. Slice and serve hot.