Pepperoni Or Cheese Pizza Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine the flour and salt. Make a well, add the yeast mixture and the 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 dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a splash of water.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.25 hours.

Shape

Punch the dough down, transfer to a lightly floured surface, and gently stretch or roll into a 12–14-inch round. If dough resists, let rest 10 minutes then continue.

Combine sauce ingredients

In a small saucepan or bowl, mix the crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, pepper, and optional sugar. Taste and adjust seasoning.

Simmer (optional)

For a brighter fresh-tasting sauce you can use it as-is. For a deeper flavor, simmer gently over low heat for 10–15 minutes, stirring occasionally. Let cool to warm before using on dough.

Preheat oven and prepare surface

Place a pizza stone or inverted baking sheet on the middle rack of the oven. Preheat oven to highest setting (475–500°F / 245–260°C) at least 30 minutes so stone is thoroughly hot. Lightly dust a pizza peel or rimless baking sheet with cornmeal or semolina.

Assemble pizza

Brush the stretched dough edge lightly with 1 tsp olive oil. Transfer the dough to the prepared peel. Spread a thin layer (about 3/4 cup) of sauce over the dough, leaving a 1/2–3/4-inch border for the crust. Distribute the shredded or sliced mozzarella evenly.

Add pepperoni (optional)

If making pepperoni pizza, arrange pepperoni slices evenly over the cheese. For cheese-only pizza skip this step. Sprinkle optional red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone or inverted sheet. Bake 8–12 minutes, rotating once after 5–7 minutes if necessary, until crust is golden-brown and cheese is bubbly and slightly browned.

Finish and serve

Remove pizza from oven and transfer to a cutting board. Let rest 2 minutes, top with fresh basil leaves if using, slice, and serve hot.