Plain W/pepperoni Recipe

Activate and mix dough

In a large mixing bowl or the bowl of a stand mixer, combine warm water, granulated sugar and instant dry yeast. Stir and let sit 2–3 minutes until the yeast begins to bloom (slightly foamy). Add the olive oil, then add flour and salt. If using a stand mixer, attach the dough hook and mix on low until ingredients come together; then increase to medium-low and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, stir until a shaggy dough forms, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes depending on room temperature.

Shape

After the dough has doubled, gently deflate it and turn it onto a lightly floured surface. For a single 12–14 inch pizza, shape into a round by pressing from the center outward and stretching with your hands. For best results, let the shaped dough rest for 10–15 minutes to relax the gluten before topping.

Make the quick sauce while the dough rises: In a small bowl, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, black pepper, sugar (if using), and olive oil. Stir until smooth. Taste and adjust seasoning. The sauce is intentionally simple and slightly loose; it should be ready to spoon on the dough without cooking.

Preheat and prepare

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza peel, dust it with cornmeal or semolina. Otherwise prepare a rimless baking sheet the same way.

Assemble the pizza: Transfer the rested dough to the cornmeal-dusted peel or baking sheet. Using the back of a spoon, spread 1/2 to 2/3 cup of the sauce evenly over the dough, leaving a 1/2-inch border for the crust. Distribute the shredded or sliced mozzarella evenly over the sauce (about 8 oz). Arrange the natural casing pepperoni slices in an even layer over the cheese. Sprinkle grated Parmesan evenly and, if using, a light pinch of crushed red pepper flakes for heat.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through if your oven is uneven, until the crust is golden and the cheese is bubbling and slightly browned at the edges and pepperoni has rendered and crisped slightly.

Finish: Remove the pizza from the oven. Brush the crust lightly with the reserved olive oil (about 1 tsp from finish/tools) to give a glossy finish. Scatter fresh basil leaves over the top if using. Let the pizza rest for 2–3 minutes before slicing.

Cut into 6–8 slices using a pizza cutter or sharp knife. Serve hot alongside extra crushed red pepper and grated Parmesan at the table.