Pizza Pepe Recipe

Activate yeast

In a small bowl, combine warm water (105–110°F), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Mix dough

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

Knead

Turn dough out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6–7 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Deflate and rest

Punch down the dough, shape into a ball, cover and let rest 10 minutes before shaping into pizza crust (this relaxes the gluten).

Make the sauce while the dough rises: In a small saucepan, heat 1 tsp olive oil over medium heat. Add minced garlic and cook 30 seconds until aromatic (do not brown). Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, salt and black pepper. Simmer on low for 10–12 minutes to thicken slightly, stirring occasionally. Remove from heat and cool to room temperature before using.

Preheat oven or stone

If using a pizza stone, place it in the oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a baking sheet, preheat oven to 500°F (260°C).

Shape crust

On a lightly floured surface, press or stretch the rested dough into a 12–14-inch round (for thinner crust, stretch larger). Transfer to a peel or inverted baking sheet dusted with semolina or cornmeal to prevent sticking.

Sauce and cheese

Spread an even layer of the cooled tomato sauce over the dough, leaving a 1/2-inch rim for the crust. Sprinkle shredded mozzarella evenly over the sauce, using about 1 3/4–2 cups for good coverage.

Add pepperoni or salami

If making Pizza Pepe as described with pepperoni: Arrange pepperoni slices evenly over the cheese (about 18–22 slices depending on size). If substituting salami with truffle honey: use salami slices instead, overlapping slightly for coverage. Note: salami can be added either before baking (for crisp edges) or after baking (for a chewier texture).

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500–550°F for 8–12 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbling and slightly browned.

Finish with truffle honey (if using)

If you used salami instead of pepperoni or want the sweet-umami contrast, lightly drizzle 1–2 tablespoons of truffle honey over the hot pizza immediately after it comes out of the oven. The heat will loosen the honey and distribute flavor without overpowering.

Garnish and serve

Top with fresh basil leaves and a pinch of crushed red pepper flakes if desired. Let the pizza rest 2–3 minutes, slice and serve hot.

Brush any remaining semolina off the peel/stone after cooling. Store leftover pizza wrapped in foil or in an airtight container in the refrigerator for up to 3 days; reheat in a hot oven or skillet for best texture.