Double Decker Pepperoni Recipe

Mix and knead

In a large bowl or bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), sugar and yeast. Stir and let sit 5–7 minutes until foamy. Add olive oil, 3 cups of flour, salt and start mixing. Add remaining flour 1 cup at a time until a soft, slightly tacky dough forms. If using a mixer, knead on medium for 6–8 minutes; by hand, turn onto a floured surface and knead 8–10 minutes until smooth and elastic.

Form dough into two equal balls (~1 lb each). Lightly oil a bowl and place dough balls inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

After rising, punch dough down and divide into two. On a lightly floured surface (or with cornmeal), gently stretch or roll each ball into a 12-inch round about 1/4-inch thick, leaving a slightly thicker rim for crust. Transfer to a baking sheet or pizza peel dusted with cornmeal or flour.

While dough is rising, make the sauce. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add tomato paste and cook 1 minute, then stir in crushed tomatoes, dried oregano, dried basil, salt and black pepper.

Bring sauce to a gentle simmer, reduce heat to low and cook, uncovered, 12–15 minutes until slightly thickened. Taste and adjust salt/seasoning. Remove from heat and let cool slightly before using.

Preheat oven to 500°F (260°C) with a pizza stone on the middle rack if available, or preheat a baking sheet inside the oven for 45 minutes. High heat gives best crust.

First layer (bottom deck)

Brush each stretched dough round lightly with about 1/2 tablespoon olive oil to prevent sogginess. Spoon and spread about 3/4 cup of sauce evenly over each round, leaving a 1/2-inch rim. Sprinkle about 1.5 cups shredded mozzarella over the sauce. Arrange a generous layer of pepperoni—about 1.5 cups—covering the cheese.

Second layer (top deck)

Take the second dough round and place it over the topped first round. Gently press edges to seal to form a double-decker pizza. Using a spoon, spread another 3/4 cup sauce over the top dough surface. Sprinkle about 1.5–2 cups shredded mozzarella on top, then place the remaining pepperoni (about 3 cups) in an even, overlapping pattern. Finish with a sprinkle of grated parmesan (about 3/8 cup).

Brush the outer crust with remaining olive oil and if desired, make two small vents in the top dough with a knife to let steam escape (avoid large cuts that will deflate layers).

Slide pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 10–14 minutes until crust is golden and cheese is bubbly. Rotate after 6–8 minutes for even browning if your oven cooks unevenly. If bottom is browning too fast, move to a higher rack; if top needs more color, broil 1–2 minutes watching closely.

Remove pizza from oven and let rest 3–5 minutes. This helps the layers set and makes slicing cleaner. Cut into 8–10 slices with a sharp pizza cutter and serve hot.