Never-Fail Pizza Crust and Pepperoni Pizza
  • 1 0.25 ounce package active dry yeast (2-1/4 teaspoons)
  • 1 teaspoon sugar
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2-1/2 cups bread flour
Pepperoni Pizza
  • 1/2 (12-ounce) can (preferably Contadina) tomato paste
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound pepperoni (stick) or 6-ounce package sliced pepperoni. (If slicing your own, make them on the thin side)
  • 1 cup shredded mozzarella cheese, or more to taste
  1. Preheat oven to 450 degrees (F).

  2. In a medium-sized bowl, dissolve the yeast and sugar into the warm water. Wait about 10 minutes or until the mixture looks creamy.

  3. Stir in the flour, salt, and olive oil, beating by hand until smooth. Let the mixture sit for about 5 minutes.

  4. Lightly flour a surface on your counter, then roll out the dough, patting or rolling it into a round. Transfer the crust to a lightly greased pizza pan, and spread the desired toppings on top of the crust. 

  5. Bake in a preheated oven for 15 to 20 minutes or until the crust is golden brown. Let the pie cool about 5 minutes before serving.

Pepperoni Pizza
  1. After the crust is prepared, combine all the sauce ingredients with 1/2 cup water in a medium bowl. Freeze remaining paste.

  2. Top the crust with the sauce, pepperoni, and cheese. Bake for 18 to 20 minutes until crust is browned and cheese is bubbly. For best results, rotate the pizza pan between the top and bottom oven racks halfway through the baking cycle.

  1. Extra sauce can be frozen.