Classic Pepperoni Pizza

Homemade classic pepperoni pizza that tastes as good as your favorite pizza place! So good you'll be craving it 24/7!

Ingredients

• Pizza crust: (for three 13" pizzas)
• ½ c. warm water
• 1¼ c. room temperature water
• 2½ tsp. active yeast
• 1 tsp. sugar
• 1½ tsp. salt
• 2 tbsp. olive oil
• 4 c. all-purpose flour
• 
  
• Sauce: (for three 13" pizzas)
• 1 (8 oz) can tomato sauce
• 2 tbsp. tomato paste
• 1 tbsp. extra virgin olive oil
• 1 tsp. granulated sugar
• 1 tsp. (1/2 tsp. dried) fresh oregano, chopped
• 1 tsp. (1/2 tsp. dried) fresh basil, chopped
• 1 clove garlic, minced
• Pinch of crushed red pepper flakes
• Salt and freshly ground black pepper
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• Toppings: (for one 13" pizza)
• 1 tbsp. olive oil
• 2 c. grated mozzarella cheese
• ¼ c. finely grated parmesan cheese
• 30 slices pepperoni
• 2 tbsp fresh basil or oregano leaves
• Pinch of crushed red pepper flakes

Inrections

1. In a 2-cup liquid measuring cup, add warm water and yeast. Sprinkle sugar over top and allow to sit for 5-7 minutes or until the mixture begins to puff. Add the oil and the room temperature water. Whisk gently to combine.
2. In the bowl of a stand mixer fit with the paddle attachment, combine salt, flour, and water mixture. When dough begins to form a ball, remove paddle attachment and replace with dough hook. With mixing speed on low, knead dough for 2-3 minutes or until a ball begins to form and the dough becomes smooth and elastic.
3. Remove dough from bowl and place in a large well-greased bowl (I prefer using olive oil, but you can also use Pam). Cover bowl tightly with plastic wrap and allow to rise for 2 hours. You can also do a "quick-rise" method and stick the bowl in an oven that has been heated to 200 degrees and then TURNED OFF (that way it's nice and warm in there, but please make sure your oven is actually off before sticking the dough inside). Let it rise for 1 hour.

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