Classic Pepperoni Pizza

In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.

Stir in olive oil, flour, and salt. Mix until a shaggy dough forms.

Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1–1.5 hours or until doubled in size.

In a small saucepan over medium heat, sauté the garlic in olive oil for 30 seconds.

Add the crushed tomatoes, oregano, and salt.

Simmer for 10–15 minutes until slightly thickened. Let cool.

Preheat your oven to 500°F with a pizza stone or baking sheet inside to get hot.

Punch down the risen dough and roll it out on a floured surface into a 12- to 14-inch circle.

Carefully transfer to a sheet of parchment paper.

Spread a thin layer of pizza sauce over the dough, leaving a ½-inch border.

Sprinkle shredded mozzarella over the sauce.

Top with pepperoni slices, spacing them slightly apart.

Optionally sprinkle with Parmesan.

Slide the parchment-topped pizza onto your preheated surface.

Bake for 9–12 minutes until the crust is golden and the cheese is bubbling.

Remove from the oven and let rest for 2 minutes before slicing.