Pepperoni Pizza (teens) Recipe

Activate yeast

In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy. If mixture doesn't foam, the yeast may be dead—start with fresh yeast.

Mix dough

In a medium bowl, combine flour and salt. Make a well, add the foamy yeast mixture and olive oil. Stir with a spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook 4–5 minutes on low.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Shape

Punch down the dough and transfer to a lightly floured surface. For a teen-friendly single pizza, press or roll into a 10–12 inch round crust about 1/4 inch thick. Transfer to a lightly oiled or cornmeal-dusted baking sheet or a pizza pan.

Combine the crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, black pepper, and optional sugar in a bowl. Taste and adjust seasoning. If you prefer a smoother sauce, mash with the back of a spoon or pulse briefly in a blender. Set aside.

Preheat oven

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat; otherwise use the baking sheet the pizza will bake on.

Sauce the crust

Spread about 3–4 tablespoons of the prepared sauce evenly over the shaped dough, leaving a 1/2-inch border for the crust.

Add cheese and pepperoni

Sprinkle the shredded mozzarella evenly over the sauce. Arrange sliced pepperoni in a single layer (about 18–24 slices depending on size). Sprinkle grated Parmesan and red pepper flakes if using.

Brush edge

Brush the exposed crust edge lightly with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon dried oregano.

Bake

Bake in the preheated oven for 10–12 minutes, or until the crust is golden and the cheese is bubbly and beginning to brown in spots. Rotate the pizza halfway through baking for even color if necessary.

Cool & slice

Remove pizza from oven and let rest 3–5 minutes. This helps the cheese set slightly for cleaner slices. Use a pizza cutter or sharp knife to cut into 6–8 slices.

Serve warm. Offer additional red pepper flakes and grated Parmesan at the table. Store leftovers covered in the refrigerator for up to 3 days; reheat in a hot oven or skillet to keep crust crisp.