Pepperoni Recipe

Mix dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1.5 tsp baking powder, 1 tsp salt and 1 tsp granulated sugar until evenly combined.

Add wet ingredients

Make a well in the flour mixture, add 2 tbsp olive oil and 1 cup warm water (105–115°F / 40–46°C). Stir with a wooden spoon or rubber spatula until the dough begins to come together.

Form and rest

Turn the dough onto a lightly floured surface (use some of the 0.25 cups extra flour). Knead gently for 1–2 minutes until smooth and cohesive; do not overwork. If the dough feels dry, add up to 1–2 tbsp more water; if too sticky, dust with a little more flour. Form into a ball, cover with a clean towel or plastic wrap and let rest 10 minutes to relax the gluten — this makes it easier to roll out.

Divide

After resting, divide the dough into 6 equal pieces (about the size of golf balls). Roll each piece between your palms and place on a lightly floured surface, covered, while you prepare the sauce and toppings.

Make quick tomato sauce

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1 minced garlic clove and sauté 20–30 seconds until fragrant (do not brown). Add 1 cup canned crushed tomatoes, 1 tsp dried oregano, 0.5 tsp salt, 0.5 tsp sugar and 0.25 tsp black pepper. Stir, bring to a gentle simmer and cook 4–5 minutes to meld flavors. Remove from heat and let cool slightly. The sauce should be thick enough to spread; if very watery, simmer a little longer.

Preheat oven and prepare pan

Place a baking sheet or pizza stone in the oven and preheat to 475°F (245°C) for at least 20 minutes. If using a baking sheet, coat it lightly with 1 tbsp olive oil and sprinkle 2 tbsp cornmeal (optional) to prevent sticking and add crunch.

Shape pizzetas

Working one ball at a time, on a floured surface roll each dough ball into a round about 6–7 inches (15–18 cm) and roughly 1/4 inch thick. Use your fingers to dimple the surface slightly for a rustic edge. Repeat for all 6 rounds, keeping them covered while you work to prevent drying.

Assemble toppings

Place each rolled dough onto a piece of parchment or a floured peel for easy transfer. Spread about 2–3 tbsp of the tomato sauce evenly over each round, leaving a 1/2 inch rim. Sprinkle ~1/3 cup shredded mozzarella on each pizzeta (divide 2 cups mozzarella among 6), then arrange 3 slices of pepperoni on each (18 slices total). Finish with a light sprinkle of grated Parmesan (about 1 tbsp per pizzeta) and a pinch of red pepper flakes to taste.

Bake

Slide the parchment with 1–2 assembled pizzetas onto the preheated baking sheet or stone. Bake for 8–10 minutes, rotating halfway if your oven runs hot, until the crust is golden at the edges and cheese is bubbling and starting to brown. Repeat with remaining pizzetas. Total bake time per batch 8–10 minutes.

Finish

When each pizzeta comes out of the oven, brush the crust very lightly with a touch of olive oil if desired and scatter 1 fresh basil leaf per pizzeta (or tear leaves and distribute). Let rest 1–2 minutes, then slice if desired and serve hot.

Makes 6 individual pantry-style pepperoni pizzetas. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 400°F (200°C) oven 5–7 minutes for best texture.