Cheese Pepperoni Recipe

Activate yeast

In a small bowl, whisk the warm water and sugar until dissolved. Sprinkle the active dry yeast over the water, stir once, and let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

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

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 60–90 minutes until doubled in size.

Shape

Punch down the risen dough and turn onto a floured surface. Shape into a 12-inch round by stretching and pressing with your fingers or rolling lightly with a rolling pin to desired thickness (about 1/4–1/2 inch). Transfer to a lightly oiled pizza pan or parchment-lined baking sheet.

Combine sauce ingredients

While dough is rising (or during the last 15 minutes of rise), stir together the crushed tomatoes, tomato paste, 1 teaspoon olive oil, minced garlic, dried oregano, dried basil, 1 teaspoon salt, and 1 teaspoon black pepper in a small saucepan or bowl until smooth.

Simmer (optional)

For a deeper flavor, simmer the sauce over low heat for 10 minutes, stirring occasionally. Allow to cool slightly before spreading on the dough.

Preheat oven

Place an oven rack in the middle position and preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

Assemble pizza

Lightly brush the dough edge/crust with 1 teaspoon olive oil. Spread an even layer of the prepared sauce over the dough, leaving a 1/2-inch border for the crust. Sprinkle 2 1/2 cups of the shredded mozzarella evenly over the sauce. Arrange pepperoni slices in a single layer to cover the cheese. Finish with the remaining 1/2 cup mozzarella, then sprinkle the grated Parmesan and red pepper flakes evenly on top.

Bake

Bake in the preheated oven for 10–14 minutes, or until the crust is golden and cheese is bubbling and slightly browned at the edges. If using a pizza stone, baking time may be closer to 8–12 minutes.

Finish

Remove pizza from oven and let rest 2–3 minutes. If using fresh basil, scatter torn leaves over the hot pizza. Slice into 8 slices and serve hot.