Best Pepperoni Pizza

Ingredients

Crust

• 3 and 1/2 cups (420g) bread flour
• 1 and 1/2 Tablespoons (21g) granulated sugar
• 2 packets (14g) instant (rapid rise) dry yeast
• 1 teaspoon salt
• 1 and 1/2 cups (340ml) warm water between 110 and 115 degrees (F)
• 1/4 cup (57ml) extra virgin olive oil plus more for the baking pan

 Sauce

• 2 Tablespoons (28ml) extra virgin olive oil
• 2 cloves garlic finely grated
• 1/4 teaspoon crushed red pepper flakes
• 2 cups (454ml) canned crushed tomatoes with basil
• 1 teaspoon balsamic vinegar
• 3/4 teaspoon salt
• 3/4 teaspoon granulated sugar

Toppings

• 4 ounces pepperoni
• 6 ounces thinly sliced provolone cheese
• 8 ounces fontina cheese cut into 1/4-inch cubes
• fresh oregano optional

Direction

Crust

1. In the bowl of a stand mixer, mix the flour, sugar, yeast, and salt until well combined. 
2. Pour the water and olive oil into the bowl and – using a rubber spatula – gently mix all of the ingredients together. The dough will look shaggy here, that’s normal. 
3. Attach the bowl to the stand mixer and fit it with the dough hook attachment. Turn the mixer to medium speed and mix the dough for 7 to 8 minutes, or until it’s formed a smooth ball and no dry flour remains. The dough will be very sticky, resist the temptation to add more flour.
4. Generously grease a rimmed half sheet pan (18-by-13-inches) with 3 Tablespoons of olive oil. Scrape the dough out onto the baking sheet and turn it once to coat the dough in the olive oil. 
5. Using an inverted second rimmed half sheet pan, cover the dough (think of this as your lid) and set aside for 90 minutes, or until the dough has doubled in size. 

 Sauce

1. In a medium-sized saucepan, warm the oil over medium heat. Add the garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly, or until the garlic is fragrant but not golden. 
2. Pour in the crushed tomatoes and cook, stirring frequently, for 10 minutes. 
3. Add in the balsamic, salt, and sugar, and continue cooking, stirring occasionally, for 5 more minutes.
4. Remove from heat, scrape into a heatproof bowl, and set aside until needed. 

Assembly and Baking

1. After 90 minutes, preheat the oven to 475 degrees (F). 
2. Remove the top baking sheet and, using your fingertips, delicately press out the dough until it reaches the edges of the pan. If the dough feels too sticky to touch, lightly coat your fingers with a little olive oil. 
3. Cover with the inverted rimmed baking sheet and set aside for another 30 minutes (this is a good time to make your sauce; recipe above).
4. After 30 minutes, uncover the dough. If the dough shrank at all, delicately press it back out so it reaches all the edges of the pan again. 
5. Top the dough with the pizza sauce. Cover the sauce with the sliced provolone cheese. Then top the provolone with half of the pepperoni. Add the fontina cubes. Finally, top with the remaining pepperoni. 
6. Place the pizza in the oven and bake until the cheese is melted and the crust is golden brown, 18 to 20 minutes. 
7. Remove the pizza from the oven and let it rest for 5 minutes. Then slice in the pan or use a large fish spatula to transfer it to a cutting board. Top with fresh oregano, if desired. Cut into squares and serve immediately.