Love Our Boca – Rota Pepperoni Lover's Recipe

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes or use the mixer on medium speed for 6–8 minutes until smooth and elastic.

Form dough into a ball, lightly oil the bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm place until doubled in size, about 60–90 minutes.

Once risen, punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes covered to relax the gluten before shaping.

While the dough rises, mix the tomato sauce and tomato paste in a bowl until smooth. Stir in oregano, basil, garlic powder, salt, pepper and 1 tablespoon olive oil. Taste and adjust seasoning. No cooking required — this quick seasoned sauce will bake on the pizza.

Preheat

Place a pizza stone or inverted baking sheet on the middle rack of your oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature available and allow extra time for the stone to get very hot.

If using two pizzas, sprinkle cornmeal or semolina on a pizza peel or baking sheet; this prevents sticking and helps transfer the pizza.

Stretch or roll one dough ball into a 12-inch circle on a lightly floured surface, creating a slightly thicker edge for the crust. Transfer to the prepared peel or sheet.

Lightly brush the crust edge with 1/2 tablespoon olive oil to encourage browning.

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

Evenly distribute 2 cups shredded mozzarella across the sauced surface, then add 1/2 cup shredded provolone (if using) for extra flavor and melt.

Layer the pepperoni densely over the cheese to achieve the 'Pepperoni Lover's' effect — overlap slices slightly and cover the whole pie. Use about 15–20 slices per 12-inch pizza (adjust to preference). Reserve a few slices to tuck under the edge or add more on top as desired.

Sprinkle about 2 tablespoons grated Parmesan/Romano and a light pinch (about 1/4 tsp) of red pepper flakes across the top for a subtle kick.

Slide the pizza onto the preheated stone or baking sheet and bake for 8–12 minutes, until crust is golden and cheese is bubbling and beginning to brown. Baking time will vary with oven temp and stone heat — watch for even browning.

If you want extra crisp pepperoni edges, move the pizza to the top rack for the last 1–2 minutes or use the broiler briefly while monitoring closely to prevent burning.

Remove pizza from oven. Let rest 2–3 minutes, then garnish with fresh basil leaves (optional) and an additional light sprinkle of grated Parmesan. Slice and serve hot.

Repeat assembly and baking steps for the second dough ball (if making two pizzas). Leftover pizza stores well tightly wrapped in the fridge for up to 3 days; reheat in a 400°F (205°C) oven on a sheet or in a skillet to preserve crust crispness.