Artisan Pepperoni Pizza with Zesty Herb Sauce

Activate yeast: Combine yeast, sugar, and 120 ml warm water in a small bowl. Let sit for 5-10 minutes until foamy.

💡 Tipp: Ensure water is lukewarm (around 105-115°F) for best yeast activation.

Make dough: In a large bowl or stand mixer, combine activated yeast mixture, remaining warm water, olive oil, and salt. Gradually add bread flour, mixing until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic.

First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Prepare sauce: While dough rises, combine crushed tomatoes, tomato paste, basil, oregano, garlic powder, red pepper flakes, and honey in a saucepan. Simmer gently for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.

Preheat oven and stone: Place a pizza stone or baking steel in the oven and preheat to 246 °C (245 °C) for at least 30 minutes.

Shape dough: Punch down the risen dough and divide it in half. On a lightly floured surface or parchment paper dusted with cornmeal, stretch or roll each portion into a 12-inch circle. Create a slightly thicker rim for the crust.

Assemble pizza: Brush the dough lightly with olive oil. Spread a generous layer of the herb sauce over the base, leaving the rim bare. Sprinkle evenly with mozzarella and Parmesan cheeses, then arrange pepperoni slices on top.

Bake: Carefully transfer the pizza (on parchment paper if using) to the preheated pizza stone. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Finish and serve: Remove pizza from oven. Let rest for a minute before slicing and serving hot.