Make the Dough
- In a small bowl, combine yeast, sugar, and warm water. Stir and let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together flour and salt.
- Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead on a floured surface for 6–8 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
Prepare the Oven & Pan
- Preheat oven to 475°F (245°C).
- Place a pizza stone or baking sheet in the oven to heat up (optional for crispier crust).
Shape the Dough
- Punch down the risen dough and place on a lightly floured surface.
- Stretch or roll into a 12–14-inch circle.
- Transfer to a piece of parchment paper for easy moving.
Assemble the Pizza
- Spread pizza sauce evenly over the dough, leaving about 1 inch for the crust.
- Sprinkle with mozzarella cheese.
- Arrange pepperoni slices evenly on top.
- Sprinkle with oregano and optional red pepper flakes.
Bake to Perfection
- Slide the pizza (with parchment) onto the hot stone or baking sheet.
- Bake for 10–12 minutes, or until crust is golden and cheese is bubbly.
Slice & Serve
- Let cool for 2–3 minutes before slicing.
- Serve hot with a side of garlic butter or marinara for dipping.
Tips for Best Results
- For extra crispy pepperoni, place some slices under the cheese and some on top.
- Use low-moisture mozzarella to prevent soggy pizza.
- If you like a chewy crust, let the dough rest for 24 hours in the fridge before baking.