Peppy Lepeau Recipe

Proof yeast

In a small bowl combine warm water and sugar, sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy.

In a large mixing bowl whisk together flour and kosher salt. Make a well in the center and add the foamy yeast mixture and olive oil.

Mix with a wooden spoon until the dough begins to come together, then transfer to a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 additional tablespoons of flour.

Form dough into a ball, place in a lightly oiled bowl, 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 let rest 5 minutes. On a floured surface stretch or roll dough into a 12-inch round, leaving a slightly thicker edge for the crust.

While the dough rises, make the sauce. In a small bowl combine tomato sauce, minced garlic, dried oregano, dried basil, salt, black pepper and red pepper flakes (if using). Stir until well combined. Taste and adjust seasoning.

If you prefer a thinner sauce, add 1–2 tablespoons of water and stir to thin.

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating; if using a baking sheet, invert it and preheat the sheet. Allow the oven to fully preheat for at least 30 minutes for best crust.

Transfer the stretched dough to a piece of parchment paper or a lightly floured pizza peel. Lightly brush the outer 1/2-inch edge of the crust with 1 teaspoon olive oil to promote browning.

Spread the prepared tomato sauce evenly over the dough, leaving the outer rim bare (about 1/2 inch). Use about 3/4 to 1 cup of sauce depending on how saucy you like it.

Sprinkle the shredded cheddar-jack cheese evenly over the sauce, using the full 2 cups for good coverage.

Arrange the sliced pepperoni evenly over the cheese. Use about 18–22 slices to cover the pizza; overlap slightly if desired.

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is melted and bubbling.

If you like the pepperoni edges crispier, turn the broiler on for the final 1–2 minutes watching closely to prevent burning.

Remove pizza from oven. Sprinkle with freshly grated Parmesan and fresh basil leaves if using. Let rest 3–5 minutes before slicing to allow cheese to set.

Cut pizza into 6–8 slices and serve hot.