The Original Pepperoni Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

In a large mixing bowl (or stand mixer with dough hook), combine flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with mixer 5–7 minutes until smooth and elastic.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down the dough and divide if making two pizzas. For one 12–14" pizza, use the whole dough. Let rest 10 minutes before shaping.

While the dough rises, make the sauce. In a small saucepan over medium heat, warm 1 tsp olive oil. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature.

Taste and adjust seasoning. The sauce should be simple and slightly concentrated since it will be under the cheese.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to preheat at least 30 minutes. If using a baking sheet, preheat the oven and lightly oil or dust the sheet with cornmeal or semolina.

On a lightly floured surface, stretch or roll the rested dough into a 12–14" round to desired thickness, leaving a slightly thicker edge for the crust. Transfer dough to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Spread an even layer of the cooled tomato sauce over the dough, leaving a 1/2–3/4" border. Use about 3/4 cup sauce for a 12–14" pizza (adjust to preference).

Arrange smoked pepperoni slices directly on top of the sauce in a single even layer, slightly overlapping if needed so the pepperoni is under the cheese. Use approximately 8–10 oz for full coverage.

Evenly distribute the shredded mozzarella over the pepperoni, covering it completely to create the classic 'pepperoni under the cheese' effect. Sprinkle grated Parmesan over the top for extra savory flavor.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes until the crust is golden and the cheese is melted and bubbling. Rotate once halfway through if your oven has hot spots.

If you prefer slightly crispier pepperoni edges, for the last 1–2 minutes switch to broil on high and watch closely until edges brown—do not leave unattended.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice and serve.