Pepperoni Recipe

Activate yeast and mix

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

Combine and knead

In a large bowl whisk together flour and salt. Make a well, add foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then transfer to a lightly floured surface and knead 7–8 minutes until smooth and elastic. Add a bit more flour if dough is sticky.

Rise

Lightly oil a bowl, place the dough inside and turn to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Prepare quick sauce

While the dough rises, heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven and prepare surface

Place an oven rack in the lowest position and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven to preheat as well. Lightly dust a pizza peel or baking sheet with flour or cornmeal.

Shape dough

Punch down the risen dough and turn it out onto a lightly floured surface. For a 12–14 inch pizza, press and stretch the dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. If dough resists, let rest 5 minutes and continue stretching.

Sauce and cheese

Spread about 1/2 to 2/3 cup of the cooled tomato sauce evenly over the dough, leaving the rim bare. Sprinkle the shredded aged mozzarella evenly over the sauce.

Add pepperoni and parm

Arrange the 12 slices of ezzo pepperoni evenly over the cheese. Sprinkle the finely grated Parmigiano-Reggiano over the top, focusing a little toward the center for added flavor.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once at halfway, until the crust is golden and the cheese is bubbling and beginning to brown.

Finish

Remove the pizza from the oven. Brush the crust lightly with 1 teaspoon olive oil, scatter fresh basil leaves over the top, and sprinkle crushed red pepper flakes to taste. Let rest 2–3 minutes, then slice and serve.