Pepperoni Pizza

Instructions

1. 1

   Activate Yeast and Make Dough (70 minutes)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture is foamy. This process is called 'blooming' the yeast.
   • Add the flour, 2 tbsp of olive oil, and salt to the bowl. If using a stand mixer, use the dough hook attachment and mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 6-8 minutes.
   • If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and passes the 'windowpane test' (a small piece can be stretched thin enough to see light through it without tearing).
   • Form the dough into a ball. Lightly oil the bowl, place the dough inside, and turn it to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm, draft-free place for 60 minutes, or until doubled in size.
2. 2

   Preheat Oven and Prepare Toppings (10 minutes)

   • Place a pizza stone or pizza steel on the middle rack of your oven. If you don't have one, use an inverted heavy-duty baking sheet.
   • Preheat the oven to its highest setting, typically 500°F (260°C), for at least 45-60 minutes. A thoroughly preheated surface is crucial for a crispy crust.
   • While the oven preheats, prepare the sauce. In a small bowl, mix the crushed tomatoes, minced garlic, dried oregano, and black pepper. Taste and add a pinch of salt if needed. Set aside.
3. 3

   Shape and Assemble the Pizza (5 minutes)

   • Once the dough has risen, gently punch it down to release the air. Place it on a lightly floured surface.
   • Gently press and stretch the dough from the center outwards to form a 12-inch circle, leaving a slightly thicker rim for the crust. Avoid using a rolling pin if possible, as it can compress the air bubbles.
   • Lightly dust a pizza peel or the back of a baking sheet with cornmeal. This helps the pizza slide off easily. Place the shaped dough onto the peel.
   • Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle the shredded mozzarella cheese over the sauce, followed by the pepperoni slices.
4. 4

   Bake the Pizza (7-12 minutes)

   • Confidently and quickly slide the assembled pizza from the peel onto the preheated pizza stone or steel in the oven.
   • Bake for 7-12 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and slightly browned in spots.
   • If your oven has hot spots, you can rotate the pizza halfway through the baking time for an even cook.
5. 5

   Rest and Serve (5 minutes)

   • Using the pizza peel or tongs, carefully remove the pizza from the oven and place it on a cutting board or wire rack.
   • Let the pizza rest for 2-3 minutes before slicing. This allows the cheese to set, preventing the toppings from sliding off.
   • Garnish with freshly grated Parmesan cheese. Slice and serve immediately.