Ingredients

• 2 ¼ cups lukewarm Water (535 g)
• 2 tsp Active Dry Yeast
• 1 tsp Sugar
• 4 ¼ cups Artisan Bread Flour (600 g)
• 2 ½ tsp Salt (14 g)
• 1 ½ Tbsp Olive Oil (20 g) plus more for drizzling

• 1 ½ cups Pizza Sauce
• 1 ½–2 cups shredded low-moisture Mozzarella Cheese
• Mini Pepperoni

Instructions

1. In a large bowl, mix together lukewarm water, yeast and sugar. Add flour, salt and olive oil. Stir with a spatula or wooden spoon until a shaggy dough forms and no dry patches remain.

2. Cover bowl with a kitchen towel or plastic wrap and let rest for 10 minutes.

3. Perform one set of stretch and folds: with wet hands, lift one edge of the dough, stretch it up, and fold it over the center. Repeat 6–8 times, rotating the bowl slightly with each fold.

4. Cover and let rest for another 10 minutes. Repeat the stretch and fold process two more times, resting 10 minutes between each.

5. After the final fold, transfer dough to a large, well-oiled bowl. Cover with plastic wrap or a tight-fitting lid and refrigerate for at least 12 hours, or up to 2 days.

1. Generously oil a 12-cup muffin pan, adding about 1 tablespoon olive oil to each cavity.

2. On a lightly wet surface, divide chilled dough into 12 equal pieces (about 95 g each). With wet hands, shape each piece into a ball and place into the oiled muffin tin.

3. Cover and let rise until the dough has doubled in size, about an hour.

4. Drizzle a little more olive oil over the tops of the muffins. Then, using your fingertips, press straight down into each dough ball several times to create deep dimples—you want your fingers to reach the bottom of the pan without tearing the dough. This gives the muffins their signature focaccia texture and allows the toppings to settle in.

5. Top each muffin with 1–2 tablespoons pizza sauce, a sprinkle of mozzarella and mini pepperoni.

6. Bake in a preheated 450°F oven for 15–20 minutes, or until golden and bubbly.

7. Let cool in the pan for 5–10 minutes before transferring to a rack to finish cooling.