Pizza Tomato Pepperoni Recipe

Mix and proof

In a large bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy. Add flour and salt, then olive oil. Stir until a rough dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 5 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 minutes. Punch down and let rest 10 minutes. Divide into two equal portions for two 12-inch pizzas or keep whole for a large pizza.

Cook sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes. Stir and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature available (475–500°F).

Prepare toppings

If mushrooms are very wet, pat dry and optionally sauté for 2–3 minutes in a little olive oil to remove excess moisture — this prevents a soggy pizza. Drain and quarter artichoke hearts if not already prepared. Tear or fold ham slices into bite-sized pieces. Shred mozzarella if needed.

Shape dough

On a lightly floured surface, gently press and stretch one dough portion into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer dough to a piece of parchment paper or a well-floured pizza peel dusted with cornmeal.

Sauce and cheese

Spread an even layer of the cooled tomato sauce over the stretched dough, leaving a 1/2-inch border. Sprinkle about half of the shredded mozzarella over the sauce to create a base layer.

Add toppings

Arrange pepperoni slices evenly over the cheese. Distribute ham pieces, artichoke quarters, and sliced mushrooms across the pizza. Add the remaining mozzarella on top, then sprinkle grated parmesan if using. Brush the exposed crust with 1 tablespoon olive oil.

Bake

Using the parchment or peel, slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F (260°C) until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven and stone; start checking at 7–8 minutes.

Finish

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top, slice, and serve hot.