Pepperoni Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl, combine bread 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 the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. (If using a stand mixer, knead with dough hook on medium speed 6–8 minutes.)

First rise

Place dough 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.

Shape

Punch down the risen dough and turn onto a lightly floured surface. For one 12–14" pizza, shape into a ball and let rest 10 minutes. Then stretch or hand-toss into a 12–14" round, leaving a slightly thicker edge for the crust. Dust a pizza peel or baking sheet with cornmeal or flour.

Combine and simmer

While dough is rising, heat 1 tsp olive oil in a small saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and optional sugar. Stir to combine and simmer gently 10–12 minutes to thicken slightly. Remove from heat and let cool to room temperature before using.

Preheat

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. If your oven goes to 550°F, use that temperature for a crisper crust.

Assemble pizza

Brush the shaped dough edge lightly with 1 tsp olive oil. Transfer the dough to the prepared peel or baking sheet dusted with cornmeal. Spread an even layer of cooled tomato sauce over the dough, leaving a 1/2–3/4" border for the crust (about 3/4 cup sauce). Sprinkle 2 1/2 cups shredded mozzarella evenly over the sauce, leaving a bit of cheese-free border. Arrange pepperoni slices evenly (about 18–22 slices) on top. Sprinkle remaining 1/2 cup mozzarella in any thin spots, then dust with grated Parmesan and red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly browned in spots. Baking time will vary with oven temperature and stone.

Finish

Remove pizza from oven. Let rest 2–3 minutes, then garnish with fresh basil leaves if using. Slice and serve.

Brush the crust with any remaining olive oil for shine and extra flavor, cut into 8 slices, and serve hot. Store leftovers wrapped in foil or an airtight container in the refrigerator up to 3 days; reheat in a hot oven or skillet to keep crust crisp.