Pepperoni Pizza

Ingredients

• 2 1/4 tsp active dry yeast
• 2 tsp granulated sugar
• 1 1/2 cups warm water, 110 degrees, divided
• 3 Tbsp olive oil, plus more for brushing
• 1 1/2 tsp salt
• 1 tsp white vinegar
• 3 1/2 – 4 cups bread flour
• 2 cans tomato sauce
• 1/4 cup tomato paste
• 1 1/2 Tbsp extra virgin olive oil
• 1 1/2 tsp honey
• 2 tsp chopped fresh oregano
• 2 tsp chopped fresh basil
• 1/4 tsp dried thyme
• 1 clove garlic, finely minced
• Salt and freshly ground black pepper, to taste
• 1 Tbsp olive oil
• 2 cups shredded mozzarella cheese
• 1/4 cup finely shredded parmesan cheese
• 20 slices pepperoni
• 2 Tbsp fresh oregano
• Red pepper flakes, for serving, optional

Directions

1. For the pizza dough: Add the yeast, 2 tsp sugar and 1/2 cup warm water to the bowl of an electric stand mixer, then whisk until the yeast is dissolved. Leave it alone for 5 minutes. Pour in the remaining 1 cup warm water, the olive oil, salt and vinegar. Attach the whisk, turn the mixer to low, and gradually mix in 1 3/4 cups of the flour until everything comes together.
2. Change to the dough hook and slowly work in the remaining 1 3/4 cups flour. Knead on medium-low for about 5 – 7 minutes, adding up to an additional 1/2 cup flour if the dough needs it, until it turns smooth and stretchy. It should feel a little tacky, but it should not cling to a clean fingertip. Cover the bowl with plastic wrap and set it somewhere warm until the dough has doubled, about 1 1/2 hours.
3. For the pizza sauce: Stir all the sauce ingredients together in a bowl. If you can, let it sit for 30 minutes while the dough rises so the flavors have time to come together.
4. To assemble pizza: Set a pizza stone in the oven, then heat the oven to 450 degrees. Build the pizza while the oven warms.
5. Press down the risen pizza dough to deflate it. Divide it into two equal 16 oz portions, then freeze one portion in a resealable bag for another day or use the dough to make 2 pizzas right away. Lay a piece of parchment paper on a pizza peel and sprinkle the parchment lightly with flour. Pat, roll and stretch the dough on the peel into a 13-inch round, shaping a raised border around the outside.
6. Prick the surface of the dough all over with a fork, being careful not to poke completely through. In a small bowl, mix 1 Tbsp olive oil with 1 clove garlic, then brush it across the top of the dough and around the edges. Spread about 2/3 cup of the pizza sauce evenly over the pizza, leaving the rim bare.
7. Scatter the cheeses evenly over the sauce, still keeping the rim uncovered, then add the pepperoni slices. If you are using turkey pepperoni, add it halfway through baking instead. Carefully transfer the pizza, still on the parchment paper, onto the hot pizza stone and bake for 12 – 15 minutes, until the crust is golden. Take the pizza out of the oven, add the oregano and optional red pepper flakes, then slice and serve.