Pepperoni Recipe

1. Prepare peel

Lightly dust a wooden or metal pizza peel with semolina or cornmeal to prevent sticking.

2. Stretch dough

On a lightly floured surface, gently stretch or roll the room-temperature dough into a 12-inch round with a slightly thicker rim. Transfer the stretched dough to the dusted peel.

3. Season sauce

In a small bowl, combine the San Marzano crushed tomatoes, olive oil, minced garlic, salt, dried oregano, and black pepper. Stir until evenly blended. Taste and adjust salt/oregano as needed. This yields a light pizza sauce — do not over-sauce the dough (use about 1/3 to 1/2 cup).

4. Spread sauce: Spoon 1/3 to 1/2 cup of the seasoned San Marzano sauce into the center of the stretched dough. Using the back of the spoon, spread it outward in a thin, even layer, leaving a 1/2-inch to 3/4-inch exposed rim for the crust.

5. Layer cheeses

Evenly sprinkle the low-moisture shredded mozzarella across the sauced surface. Scatter the fresh torn or sliced mozzarella and shredded provolone on top, distributing them to create pockets of melt. Dollop four to six small spoonfuls (about 1/4 cup total) of ricotta across the pizza in small mounds.

6. Add pepperoni

Arrange pepperoni slices in an even layer across the cheese. Overlap slightly if desired for curling and crisping. If you like crisp edges, place slices with slight folds.

7. Finish before baking

Lightly sprinkle 1/2 teaspoon dried oregano over the top and add a small drizzle (1 tsp) of chili oil or a pinch of crushed red pepper if using. This enhances flavor during the high-heat bake.

8. Bake

Transfer the pizza from the peel to a preheated wood-fired oven at approximately 700–900°F (370–480°C). Bake for 90–120 seconds, turning the pizza frequently to ensure even charring and melt. If using a home oven with a pizza stone at its highest temperature (500–550°F / 260–290°C), bake for 6–9 minutes, moving the pizza to the hottest part of the stone or broiler briefly at the end to char the crust.

9. Finish & garnish

When the crust is blistered and charred in spots and the cheeses are melted and slightly golden, remove the pizza from the oven. Immediately scatter torn fresh basil leaves over the hot pizza so they wilt slightly. Let rest 1–2 minutes, then cut into 6 slices.