Instructions

1. 1

   Dissolve sugar and yeast in warm water (105°F) and let bloom for 5 minutes. Add olive oil.

2. 2

   In a stand mixer with dough hook, combine flour and salt. Add the yeast mixture and mix on low for 2 minutes, then medium for 8 minutes until smooth.

   Tip: The dough should pull away from the bowl sides but stick slightly to the bottom.

3. 3

   Transfer to oiled container, cover, and cold ferment in refrigerator for 24-72 hours.

4. 4

   For sauce: Simmer crushed tomatoes with minced garlic, oregano, and a pinch of salt for 30 minutes until thickened. Let cool.

5. 5

   Remove dough 2 hours before baking. Shape into a ball and let rest covered at room temperature.

6. 6

   Preheat oven to 500°F with pizza steel or stone on upper rack for at least 1 hour.

7. 7

   Stretch dough to 16-18 inches using your knuckles and gravity. Place on cornmeal-dusted peel.

   Tip: Let gravity do the work - drape dough over your fists and rotate.

8. 8

   Spread sauce evenly, leaving small border. Cover generously with shredded mozzarella, then arrange pepperoni slices.

9. 9

   Slide onto stone and bake for 10-12 minutes, rotating halfway, until crust is golden and cheese is bubbling with brown spots.

10. 10

    Let rest 2 minutes on wire rack before slicing into 8 large triangular slices.

    Tip: Resting prevents the cheese from sliding off when you pick up a slice.