Ingredients:

  • 3 cups Strong Bread Flour
  • 1 ¼ cups Warm Water (105-115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 ½ teaspoons Fine Sea Salt
  • 2 tablespoons Extra Virgin Olive Oil (plus extra for oiling bowl)
  • 1 teaspoon Granulated Sugar
  • 1 (28-ounce) can Crushed San Marzano Tomatoes (undrained)
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Red Pepper Flakes
  • 1 tablespoon Olive Oil (for sauce)
  • 10-12 ounces Low-Moisture, Whole Milk Mozzarella (shredded)
  • 4 ounces High-Quality Pepperoni (thinly sliced)
  • ¼ cup Grated Parmesan Cheese
  • Semolina Flour or Fine Cornmeal (for dusting)

Instructions:

  1. Activate the Yeast: Combine warm water, yeast, and sugar in a small bowl. Let stand until frothy (about 5-10 minutes).
  2. Mix the Dough: Combine flour and salt in a large bowl. Add the activated yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Knead: Knead the dough (by hand or machine) for 8-10 minutes until smooth and elastic.
  4. First Rise (Bulk Fermentation): Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled in size (1 to 1.5 hours).
  5. Prepare Sauce: Combine crushed tomatoes, oregano, garlic powder, red pepper flakes, salt, pepper, and 1 tablespoon olive oil. Stir well. Do not cook the sauce.
  6. Divide & Rest: Gently punch down the dough, divide into two equal balls. Shape them into smooth balls, cover loosely, and let rest for a second, short proof (about 20-30 minutes).
  7. Preheat Oven: Place a pizza stone or steel on the middle rack. Preheat oven to the highest setting (500°F–550°F / 260°C–290°C) for at least 45 minutes.
  8. Shape the Crust: On a surface dusted with semolina/cornmeal, stretch or roll one dough ball into a 12-14 inch round. Dust your pizza peel thoroughly.
  9. Top the Pizza: Quickly transfer the shaped dough onto the prepared peel. Spread half the sauce, leaving a border. Top with half the mozzarella, then scatter half the pepperoni, and finish with half the grated hard cheese.
  10. The Launch: Slide the pizza directly onto the preheated stone/steel.
  11. Bake: Bake for 10-15 minutes, rotating halfway, until the crust is deeply golden brown and the pepperoni is curled and crisp.
  12. Finish & Rest: Remove pizza carefully. Let rest on a wire rack for 2 minutes before slicing and serving. Repeat the process with the second dough ball.