The Best Pepperoni Pizza Recipe

For the Crust:

In the bowl of a stand mixer, combine bread flour, sugar, yeast, and salt. Mix until well combined.

Add the warm water and olive oil to the bowl. Using a rubber spatula, gently mix until the ingredients are just combined. The dough will appear shaggy—this is normal.

Attach the bowl to the stand mixer and fit it with the dough hook attachment. Knead the dough on medium speed for 7–8 minutes, or until it forms a smooth, sticky ball and no dry flour remains. Avoid adding extra flour.

Generously grease a rimmed half sheet pan (18 x 13 inches) with 3 tablespoons of olive oil. Scrape the dough onto the baking sheet and turn it over to coat in the oil.

Cover the pan with an inverted second rimmed sheet pan to create a lid. Let the dough rise at room temperature for 90 minutes, or until it has doubled in size.

For the Sauce:

Heat olive oil in a medium saucepan over medium heat. Add garlic and crushed red pepper flakes. Cook, stirring constantly, for 1 minute, or until the garlic is fragrant but not browned.

Stir in the crushed tomatoes and cook, stirring frequently, for 10 minutes.

Add balsamic vinegar, salt, and sugar. Continue cooking for 5 more minutes, stirring occasionally.

Remove the sauce from heat, transfer to a heatproof bowl, and set aside.

Assembly and Baking:

Preheat the oven to 475°F (246°C).

After 90 minutes of rising, uncover the dough. Using your fingertips, gently press the dough out to cover the edges of the pan. If the dough is sticky, lightly oil your fingers.

Cover the dough again with the inverted baking sheet and let it rest for 30 minutes. Use this time to prepare your sauce if you haven’t already.

After 30 minutes, uncover the dough. If it has shrunk, gently press it back out to the pan’s edges.

Spread the pizza sauce evenly over the dough. Layer the sliced provolone cheese on top of the sauce. Add half of the pepperoni slices, followed by the fontina cubes. Top with the remaining pepperoni slices.

Bake the pizza in the preheated oven for 18–20 minutes, or until the cheese is melted and the crust is golden brown.

Remove the pizza from the oven and let it rest for 5 minutes. Slice directly in the pan or use a large spatula to transfer it to a cutting board. Garnish with fresh oregano, if desired. Serve immediately.