Pepperoni Pizza Recipe

Mix and activate

In a large mixing bowl or stand mixer bowl, combine the warm water (about 100–110°F / 38–43°C), sugar and instant yeast. Stir and let sit 5 minutes until slightly foamy. Add the flour and salt, then olive oil.

Knead

Using a dough hook on low speed or by hand, mix until a shaggy dough forms, about 2 minutes, then increase speed and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tbs more flour; if too dry, add a teaspoon of water at a time.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.

Divide and rest

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep as one for a larger pizza). Shape into tight balls, place on a lightly oiled tray, cover, and rest for 20–30 minutes to relax the gluten before shaping.

While the dough is rising, mix crushed tomatoes, tomato paste, sugar, salt, oregano, pepper and olive oil in a bowl. Taste and adjust seasoning. This sauce is a simple, slightly sweet tomato sauce—no cooking required if using good canned tomatoes. If you prefer cooked sauce, simmer on low for 10–12 minutes to thicken and cool before using.

Cook the sweet Italian sausage: remove casing and crumble into a skillet over medium heat. Cook until browned and cooked through, breaking into small pieces, about 6–8 minutes. Drain excess fat and set aside on paper towels. Preheat the oven as below while finishing toppings.

Shred or tear the whole milk mozzarella and have pepperoni and basil ready. Preheat your oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a pizza oven, follow manufacturer instructions.

Shape the dough

On a lightly floured surface, stretch or roll one dough ball into a 12-inch round with a slightly thicker edge for the crust. Transfer to a pizza peel or inverted baking sheet dusted with semolina or cornmeal to prevent sticking.

Sauce and cheese

Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2–3/4-inch rim. Distribute about half of the mozzarella (5 oz) evenly over the sauce.

Add meats

Scatter the cooked sweet Italian sausage evenly over the cheese, then place pepperoni slices evenly across the pizza (about 18–20 slices for full coverage). Sprinkle crushed red pepper flakes evenly if using.

Finish and bake

Brush the exposed crust edge lightly with olive oil. Slide the pizza onto the preheated stone or baking sheet. Bake at 500–550°F (260–290°C) for 7–10 minutes, rotating once halfway, until crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven and stone temperature.

Add basil and rest

Remove pizza from oven, scatter fresh basil leaves across the hot pizza and sprinkle with grated Parmesan if desired. Let rest 2–3 minutes, then slice and serve.

Repeat assembly and baking for the second dough ball, or refrigerate/freezer second dough per preferences. To reheat leftovers, warm in a hot oven (400°F / 200°C) for 6–8 minutes for best crust texture.