Ingredients

• 2 ⅓ cups “00” Flour (300 g)
• 2 ¼ tsp Instant yeast (7 g packet)
• 1 ½ tsp Kosher Salt
• 1 cup Warm Water (110°F)
• Olive Oil, as needed

• 2 Tbsp Olive Oil
• 1 Tbsp minced Garlic (2–3 cloves)
• 28 oz can Crushed Tomatoes
• ½ tsp Dried Oregano
• ½ tsp Red Pepper Flakes
• ¼ tsp Kosher Salt, plus more to taste
• ¼ tsp Ground Black Pepper
• ½–1 tsp Granulated Sugar, as needed

• 1 ½ cups shredded Medium Cheddar Cheese (6 oz, 170 g)
• 1 ½ cups shredded low-moisture Mozzarella Cheese (6 oz, 170 g)
• 3–5 oz Pepperoni or other toppings of choice

Instructions

1. Place flour, yeast and salt in a large mixing bowl. Add water and mix until dough pulls away from the side of the bowl. Turn out onto a lightly floured counter and knead for 10 minutes, or until you can stretch a small portion of the dough into a thin membrane (this is called the “windowpane test”). Add more flour as needed if dough is too sticky.
2. If you are using an electric mixer, knead for 4 minutes on medium speed with the dough hook attachment. Use the windowpane test to check for proper gluten development. If needed, continue mixing on medium speed 1 minute at a time until you can stretch a small portion of the dough into a thin membrane.
3. Generously oil a large, clean bowl with olive oil. Add dough, turn to coat in oil, then cover and allow to rise until doubled in size, 2–3 hours. While the dough rises, prepare the sauce.
4. Heat oil in a medium saucepan over medium-low heat. Add garlic and let cook a few minutes to soften. Do not let garlic begin to crisp. Add crushed tomatoes, oregano, red pepper flakes, salt and pepper. Reduce heat to a very low simmer and let cook until reduced by about one third, stirring occasionally, 30–40 minutes. Adjust flavor with sugar and additional salt. Remove from heat and reserve.
5. Place a baking stone in the oven (if using) and preheat oven to 500–550°F (whichever temperature is highest for the oven). Oil a 9 x 12-inch (approximately) metal baking pan. Place dough in oiled pan and stretch to cover the base. Let rest for 10 minutes if dough springs back from the edges, then again stretch to cover the entire base of the pan. Cover and let rise until puffy, 20–30 minutes.
6. Sprinkle both cheeses over the dough, making sure to cover out to the edges of the pan. Add pepperoni or other toppings of choice, then plop as much sauce as desired over the toppings.
7. Bake at 500–550°F until cheese is bubbling and beginning to brown, 10–15 minutes. Let cool a few minutes, then slice into rectangles and serve.