Pepperoni Pizza Recipe

Proof yeast

In a small bowl, stir warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy. If no foam after 10 minutes, discard and start with fresh yeast.

Mix and knead

In a large bowl combine flour and salt. Add the foamed yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 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 spot until doubled, about 60–90 minutes.

Shape dough

Punch down the risen dough to release air. For one 12–14" pizza, shape into a ball and let rest 10 minutes covered. On a lightly floured surface, press and stretch into a 12–14" round about 1/4" thick at center with slightly thicker rim. Transfer to a parchment-lined baking sheet or lightly cornmeal-dusted peel.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, careful not to brown.

Stir in crushed tomatoes and tomato paste until smooth. Add dried oregano, dried basil, sugar (if using), 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.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat oven and use highest rack.

Brush the shaped dough edge lightly with 1 teaspoon olive oil. Spread 1/2 to 2/3 cup of the house red sauce evenly over the dough, leaving a 1/2–3/4" border for the crust.

Evenly sprinkle the shredded mozzarella over the sauce, leaving a little space at the edge. Arrange sliced pepperoni over the cheese in a single layer (use more or fewer slices to preference). If desired, sprinkle grated Parmesan and a pinch of dried oregano and red pepper flakes.

Transfer pizza to the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway if your oven has hot spots, until crust is golden and cheese is bubbling and slightly blistered.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle with the remaining pinch of dried oregano or red pepper flakes if desired. Slice and serve hot.