Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water (1 1/4 cups) and sugar (1 tsp). Sprinkle the active dry yeast (2 1/4 tsp) over the water, stir once, and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together the flour (3 cups) and salt (1 tsp). Make a well, add the foamy yeast mixture and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

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

First rise

Lightly oil a clean bowl, place dough in bowl, turn to coat with oil, cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Shape

Punch down the dough and transfer to a lightly floured surface. For one 12–14 inch pizza, shape into a ball and let rest 10 minutes covered to relax the gluten before stretching.

Combine crushed tomatoes (1 cup), tomato paste (1 tbsp), minced garlic (1 tsp), dried oregano (1 tsp), dried basil (1 tsp), salt (1/2 tsp), black pepper (1/4 tsp), and olive oil (1 tsp) in a bowl. Stir until smooth. Taste and adjust salt/seasoning. No cooking required — this yields a fresh, quick pizza sauce. If you prefer a cooked sauce, simmer gently 10–15 minutes to concentrate flavor, then cool.

Preheat oven and prepare peel/pan: Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, lightly oil it. Dust a pizza peel or the back of a baking sheet with semolina flour or cornmeal (2 tbsp).

Stretch dough: On a lightly floured surface, press and stretch the rested dough into a 12–14 inch round, leaving a slightly thicker edge for the crust. If dough resists, let rest 5 more minutes and continue.

Transfer to peel: Slide the stretched dough onto the dusted pizza peel or prepared pan. Brush the outer 1/2 inch of the crust lightly with 1 tbsp olive oil to promote browning.

Add sauce and cheese: Spread about 1/2 to 2/3 cup of the prepared sauce evenly over the dough, leaving the outer edge bare. Sprinkle shredded mozzarella (2 cups) evenly over the sauce. If using, sprinkle grated Parmesan (2 tbsp).

Arrange pepperoni: Place pepperoni slices (about 30, or enough to cover) evenly across the cheese. Optionally sprinkle red pepper flakes (1/2 tsp) for heat.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly browned.

Rest and garnish: Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes. Scatter fresh basil leaves (6) over the top if using. Slice into 8 pieces.