Pepperoni Pizza

1. 1
   prep · ~7 min

   Activate the yeast.

   1.Stir warm water, sugar, and yeast together in a large bowl.

   2.Let sit until foamy and bubbly, about 5 to 7 minutes.
2. 2
   mix · ~10 min

   Mix and knead the dough.

   1.Add flour, olive oil, and salt to the yeast mixture.

   2.Stir until a shaggy dough forms, then turn onto a floured surface.

   3.Knead for 7 to 8 minutes until smooth and elastic.

   4.Shape into a ball.

   TIPThe dough should feel tacky but not sticky. Add flour a tablespoon at a time if it clings to your hands.
3. 3
   rest · ~60 min

   Let the dough rise.

   Place the dough ball in a lightly oiled bowl, cover with a damp towel, and rest in a warm spot until doubled in size, about 1 hour.

   TIPA slightly warm oven with the light on is the perfect proofing spot.
4. 4
   prep · ~3 min

   Blanch and crush the tomatoes.

   1.Score an X on the bottom of each tomato.

   2.Drop tomatoes into boiling water for 30 seconds, then transfer to ice water.

   3.Peel off the skins and crush the tomatoes by hand into a bowl.
5. 5
   simmer · ~16 min

   Simmer the pizza sauce.

   1.Warm olive oil in a saucepan over medium heat.

   2.Sauté garlic until fragrant, about 1 minute.

   3.Stir in crushed tomatoes, oregano, basil, and black pepper.

   4.Bring to a gentle simmer and cook until thickened, about 15 minutes, stirring occasionally.

   TIPCrush the tomatoes by hand for a rustic texture — it makes a difference.
6. 6
   prep · ~30 min

   Preheat the oven and shape the dough.

   1.Set a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F.

   2.Punch down the risen dough and divide into 2 equal pieces.

   3.Stretch each piece into a 10-inch round on parchment paper dusted with cornmeal.

   4.Let the dough rounds rest for 10 minutes.

   TIPStretch the dough with your hands instead of a rolling pin for a lighter, airier crust.
7. 7
   assemble · ~4 min

   Assemble the pizzas.

   1.Spread half the sauce over each dough round, leaving a 1-inch border.

   2.Sprinkle mozzarella evenly over the sauce.

   3.Arrange pepperoni slices over the cheese.
8. 8
   bake · ~12 min

   Bake until golden and bubbly.

   Slide the pizza on the parchment onto the hot stone. Bake for 10 to 12 minutes until the crust is deeply golden and the cheese is bubbling with browned spots.

   TIPFor extra-crispy pepperoni cups, broil for the last 60 seconds — watch closely so it doesn't burn.
9. 9
   rest · ~3 min

   Rest before slicing.

   Remove the pizza from the oven and let it cool for 3 minutes before slicing. Slide onto a cutting board.

   TIPResting keeps the cheese from sliding off when you cut into it.
10. 10
    serve

    Slice and serve hot.

    Cut each pizza into 4 wedges and serve immediately.

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