Pepperoni Pizza Recipe

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In a large mixing bowl, whisk together the flour, instant yeast, salt, and sugar.

Make a well in the dry ingredients. Pour in warm water (about 105–115°F / 40–46°C) and 1 tablespoon olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes.

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

Punch down the dough and transfer to a lightly floured surface. For a single 12–14" pizza, shape into one ball; for two smaller pizzas divide into two equal pieces. Let rest 10 minutes before shaping.

While the dough rises, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant—do not brown.

Add the crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper, and optional sugar. Simmer gently for 10–12 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack and preheat for at least 30 minutes. If using a baking sheet, place it inverted and preheat as well.

Generously dust a pizza peel or a flat baking tray with cornmeal or flour to prevent sticking. Stretch or roll the dough into a 12–14" round on a lightly floured surface, leaving a slightly thicker rim for the crust. Transfer the shaped dough to the prepared peel or baking tray.

Brush the outer rim with 1 tablespoon olive oil to encourage browning.

Spread an even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the dough, leaving the rim clear.

Evenly sprinkle 2 cups shredded mozzarella over the sauce, leaving a little space at the edge for the crust.

Arrange approximately 20 slices of pepperoni evenly across the cheese. Optionally sprinkle 2 tablespoons grated Parmesan over the top.

Slide the pizza onto the preheated stone or inverted baking sheet. Bake for 10–12 minutes, rotating halfway if your oven has hot spots, until the crust is golden and the cheese is bubbling and slightly browned.

Remove the pizza from the oven and let rest for 2–3 minutes. Finish with fresh basil leaves if using. Slice and serve.