Classic Homemade Pepperoni Pizza

Ingredients For the Pizza Dough (or use 1 lb store-bought dough): 1 ½ cups (180g) all-purpose flour 1 tsp instant yeast 1 tsp sugar ½ tsp salt ½ cup (120ml) warm water 1 tbsp olive oil For the Pizza Toppings: ½ cup (120ml) pizza sauce (store-bought or homemade) 6 oz (170g) low-moisture, whole-milk mozzarella cheese, shredded 30-40 slices of pepperoni 2 tbsp grated Parmesan cheese 1 tbsp olive oil (for brushing the crust) Optional: ½ tsp dried oregano, red pepper flakes for serving Instructions Step 1: Make the Dough Combine Dry Ingredients:  In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Add Wet Ingredients:  Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms. Knead:  Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook. First Rise:  Place the dough in a lightly oiled bowl, turn it to coat, and cover with a damp cloth or plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. (If using store-bought dough, follow the package instructions for bringing it to room temperature.) Step 2: Preheat Oven and Prepare Pan Place a pizza stone or an upside-down baking sheet in your oven and preheat it to  475°F (245°C) . It's crucial to get your cooking surface very hot for a crispy crust. Step 3: Shape the Dough Punch Down:  Once the dough has risen, punch it down to release the air. Roll Out:  On a lightly floured surface, roll or stretch the dough into a 12-inch circle. If the dough springs back, let it rest for 5 minutes and try again. Transfer:  Carefully transfer the shaped dough to a piece of parchment paper. This makes it easy to move the pizza onto the hot stone or pan. Step 4: Assemble the Pizza Sauce:  Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edges for the crust. Cheese:  Sprinkle the shredded mozzarella cheese evenly over the sauce. Pepperoni:  Arrange the pepperoni slices in a single layer over the cheese. You can place some pepperoni under the cheese for a "cup-and-char" effect, where the pepperoni curls up and gets crispy. Finishing Touches:  Sprinkle with grated Parmesan and dried oregano (if using). Brush the exposed crust with a little olive oil to help it brown beautifully. Step 5: Bake the Pizza Carefully slide the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet in the oven. Bake for  10-15 minutes , or until the crust is golden brown and the cheese is melted, bubbly, and slightly spotted. For an extra crispy top, you can broil for the last 1-2 minutes, but watch it closely to prevent burning. Step 6: Serve Remove the pizza from the oven and let it cool on a cutting board for 2-3 minutes. This allows the cheese to set slightly. Slice and serve immediately. Offer red pepper flakes on the side for those who like extra heat. Chef's Tips: Don't Use Cold Dough:  Always bring your dough to room temperature for easy stretching. Don't Over-sauce:  Too much sauce will make the crust soggy. Shred Your Own Cheese:  Pre-shredded cheese contains anti-caking agents that prevent it from melting as well. Get Creative:  Feel free to add other toppings like sliced mushrooms, bell peppers, or black olives along with the pepperoni. Enjoy your homemade pepperoni pizza