Ingredients:

  • 500g bread flour
  • 325ml warm water (105°F–115°F)
  • 7g instant yeast
  • 10g fine sea salt
  • 15ml extra virgin olive oil
  • 5g honey or sugar
  • 400g canned crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 340g low-moisture mozzarella cheese, freshly grated
  • 115g pepperoni, thinly sliced
  • 30g Parmigiano-Reggiano, finely grated
  • Fresh basil leaves for garnish

Instructions:

  1. In a small bowl, whisk together warm water, honey, and instant yeast. Let sit for 5–10 minutes until foamy.
  2. In a large mixing bowl, combine bread flour and sea salt. Add the yeast mixture and olive oil. Knead by hand or stand mixer for 8–10 minutes until smooth and elastic.
  3. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
  4. Prepare the sauce by stirring together crushed tomatoes, minced garlic, oregano, and red pepper flakes. Do not cook the sauce.
  5. Place a pizza stone or steel in the oven and preheat to 500°F (260°C) for at least 45 minutes.
  6. Divide the dough into two equal balls. On a floured surface, stretch one ball into a 12-inch circle.
  7. Spread a thin layer of sauce over the dough, add half the mozzarella, and half the pepperoni slices.
  8. Slide the pizza onto the preheated stone and bake for 12–15 minutes until the crust is golden brown and cheese is bubbling.
  9. Finish with fresh basil and grated Parmigiano-Reggiano. Let rest for 2 minutes before slicing. Repeat for the second pizza.