Ingredients

• 5 cups Organic Unbleached White All-Purpose Flour
• 5 Tbsp Organic Dark Rye Flour
• 1/2 tsp Active Dry Yeast
• 1 Tbsp Brown Sugar
• 1 1/2 tsp Kosher Salt
• 1 1/2 to 2 cups Warm Water

• 2 15-oz cans Tomatoes drained and diced
• 3 Garlic Cloves minced
• 3 Basil Leaves fresh

• 2 balls Fresh Mozzarella Cheese thinly sliced
• 1 cup Mozzarella Cheese shredded
• 1 cup Pepperjack Cheese shredded
• 2 Tomatoes thinly sliced
• 5 Cherry Tomatoes assorted colors, thinly sliced
• 3 strips cooked Bacon roughly chopped
• 7 large Pepperoni Slices
• Kosher Salt to taste
• Pepper to taste
• 1-2 Basil Leaves chopped

Instructions

1. Combine all the ingredients in a large bowl and mix until combined. Don’t knead. Cover with a towel and let stand until it has doubled in size, about 8-20 hours.
2. Once the dough has risen, divide it into three balls and let it rise for 1 hour.

1. Combine the tomatoes, garlic and basil leaves in a medium size pot and cook over medium heat for 60-90 minutes or until it cooks down but still remains chunky. Season with salt and pepper.

1. Preheat a pizza stone in the oven to 500°F.
2. When the dough is ready, roll out each dough ball using your hands to stretch and form it until it’s about 12 inches wide. Leave the outside portion thicker for the crust/edge portion.
3. Add on sauce and desired toppings and bake for 8-12 minutes, or until golden brown and cooked. Slice and serve hot.