Pepperoni Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine the 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 6–8 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium-low 5–6 minutes.

First rise

Lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant, do not brown.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper and optional 1/2 teaspoon sugar. Reduce heat to low and simmer gently 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Position an oven rack in the lower third of the oven and preheat to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well. Sprinkle a pizza peel or baking sheet with cornmeal or flour.

Shape dough: After the dough has doubled, punch it down and transfer to a lightly floured surface. For a single 12–14-inch pizza, press and stretch the dough into a roughly 12-inch circle, leaving a slightly thicker edge for the crust. Alternatively, roll with a rolling pin to desired thickness.

Transfer the shaped dough to the prepared peel or baking sheet dusted with cornmeal so it’s ready to slide into the oven.

Brush crust: Lightly brush the exposed crust edge with 1 tablespoon olive oil to promote browning and flavor.

Sauce and cheese: Spoon 1/2 to 3/4 cup of the cooled tomato sauce onto the center of the dough and spread evenly, leaving the crust exposed. Sprinkle the shredded mozzarella evenly over the sauce. Add grated Parmesan.

Add pepperoni: Arrange about 18–24 pepperoni slices evenly over the cheese, overlapping slightly if desired. Sprinkle optional red pepper flakes if you like heat.

Bake: Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake 10–12 minutes until the crust is golden and cheese is bubbly and starting to brown. Baking time may vary with oven and thickness—watch closely after 8 minutes.

Finish: Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves over the top if using. Slice and serve.