Ingredients:

  • 2 1/4 tsp active dry yeast
  • 1 cup warm water
  • 1 tsp granulated sugar
  • 3 cups all-purpose flour
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fine sea salt
  • 1 can (15 oz) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz low-moisture mozzarella cheese, shredded
  • 4 oz pepperoni slices

Instructions:

  1. Bloom the yeast. Combine your warm water, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until the top is foamy and smelling sweet. Note: If it doesn't foam, your yeast is dead; start over with fresh yeast.
  2. Mix the base. Gradually stir in the flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms and pulls away from the sides of the bowl.
  3. Knead for strength. Turn the dough onto a floured surface. Knead for 5-7 minutes until the dough feels smooth and bounces back when you poke it with your finger.
  4. The first rise. Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rest in a warm spot for 45 minutes until it has doubled in size.
  5. Sauté the sauce. While the dough rests, heat olive oil in a pan. Sauté minced garlic for 1 minute until fragrant but not brown, then stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes until slightly thickened.
  6. Preheat the heat. Set your oven to 475°F (245°C). If using a baking sheet, leave it inside the oven to get hot. Note: A hot pan is the key to a crispy bottom.
  7. Shape the pie. Roll out your dough to your desired thickness on parchment paper. Spread a thin layer of your homemade sauce, then cover with mozzarella and pepperoni.
  8. The final bake. Slide the pizza (and the parchment) onto the preheated sheet. Bake for 12-15 minutes until the cheese is bubbling and the crust is mahogany gold.