Instructions

1. 1

   Combine warm water and yeast, let sit 5 minutes. Add flour, salt, and 2 tbsp olive oil. Mix until shaggy dough forms.

2. 2

   Knead for 5 minutes until smooth. This is a wet, slack dough - don't add extra flour.

   Tip: Wet your hands instead of adding flour - this dough should be sticky.

3. 3

   Coat a 10x14 steel pan generously with remaining olive oil. Place dough in pan and stretch to edges. If it springs back, let rest 15 minutes and try again.

4. 4

   Cover and let rise at room temperature for 2-3 hours until doubled and bubbly.

5. 5

   Preheat oven to 500°F. Slice brick cheese into thin pieces.

6. 6

   Dimple the dough with your fingertips. Arrange pepperoni evenly across the surface.

7. 7

   Cover with brick cheese, pushing it to the very edges of the pan so it touches the metal.

   Tip: The cheese touching the pan creates the famous crispy frico edge.

8. 8

   Bake for 12-15 minutes until cheese is deeply golden and edges are dark and caramelized.

9. 9

   While baking, warm crushed tomatoes with a pinch of salt and sugar.

10. 10

    Remove from oven, let cool 3 minutes, then apply sauce in two or three racing stripes down the length of the pizza. Cut into squares.

    Tip: Racing stripes are traditional - sauce goes on top, not underneath.