Pepperoni Pizza Recipe

Activate yeast

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

Make dough

In a large mixing bowl, combine flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 5 minutes in a stand mixer with dough hook). If dough is sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Punch down the risen dough and turn it onto a floured surface. For one 12–14" pizza, shape into a disk and use your hands to stretch/press to a 12" diameter, leaving a slightly thicker rim. Transfer to a parchment-lined peel or baking sheet.

Prepare sauce while dough rises: 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, sugar, salt and black pepper. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on dough.

Combine shredded mozzarella, shredded provolone and grated Parmesan in a bowl and toss to blend evenly. Keep refrigerated until ready to use.

Preheat oven

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven during preheat. Preheat at least 30 minutes to get the stone very hot.

Assemble pizza: Lightly brush the stretched dough with a thin layer of olive oil (about 1 teaspoon). Spread 1/2 to 3/4 cup of the house red sauce evenly over the dough, leaving the rim uncovered. Sprinkle the 3-cheese blend evenly over the sauce.

Arrange pepperoni slices in a single layer over the cheese, slightly overlapping if desired. For crispier pepperoni, place slices on top of cheese so edges curl and render during baking.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and beginning to brown. Baking time will vary by oven and stone temperature.

Finish and serve: Remove pizza from oven. Immediately brush the crust edge with remaining olive oil (or use the 1 tablespoon reserved) and sprinkle with optional dried oregano and crushed red pepper if desired. Let rest 2–3 minutes, slice and serve.