pepperoni pizza recipe

Ingredients

• 1 cup all-purpose flour, plus more for dusting
• 1 teaspoon instant dry yeast
• 1 teaspoon salt
• 1 cup warm water (105-115°F)
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon garlic powder
• 1 (14 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon sugar
• 1/4 teaspoon salt, or to taste
• 8 ounces mozzarella cheese, shredded
• 8 ounces pepperoni slices
• 1 tablespoon olive oil

Instructions

1. In a large bowl, whisk together the flour, yeast, and salt.
2. Add the warm water and olive oil. Mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat oven to 450°F (232°C).
6. Roll out the dough on a lightly floured surface to a 12-inch circle.
7. Transfer the dough to a baking sheet.
8. Spread the crushed tomatoes evenly over the dough, then sprinkle with oregano, basil, and sugar. Season with salt to taste.
9. Top with mozzarella cheese and pepperoni slices.
10. Drizzle with 1 tablespoon of olive oil.
11. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Notes

• For a crispier crust, preheat a pizza stone in the oven for 30 minutes before baking.
• Use fresh basil leaves for a brighter flavor (add after baking).
• Store leftover pizza in an airtight container at room temperature for up to 3 days.
• To prevent a soggy crust, brush the edges with olive oil before baking.
• A pizza peel makes transferring the pizza to and from the oven much easier.