Step 1
Make the dough: In a large bowl, combine 500 grams all-purpose flour, 7 grams instant dry yeast, 1 teaspoons salt, and 1 teaspoons sugar. Add 320 milliliters warm water and 2 tablespoons olive oil and mix until a rough dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
Step 2
Let the dough rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Step 3
Make the tomato sauce: In a saucepan over medium heat, warm a splash of olive oil and sauté 2 garlic cloves, minced for 1 minute. Add 400 grams canned crushed tomatoes, 1 teaspoons dried oregano, 0.5 teaspoons dried basil, and 1 pinch salt and pepper to taste. Simmer for 15 minutes, stirring occasionally, until slightly thickened.
Step 4
Preheat the oven: Preheat your oven to 250°C (480°F) with a pizza stone or baking tray inside. The hotter the oven, the crispier the crust.
Step 5
Shape the pizza: Punch down the risen dough and divide into 2 balls. On a floured surface, stretch or roll each ball into a thin round crust, about 30 cm in diameter.
Step 6
Assemble the pizza: Spread a generous layer of tomato sauce over the crust, leaving a 2 cm border. Scatter 300 grams low-moisture mozzarella, shredded evenly, then layer 80 grams pepperoni slices slices on top. Drizzle with 1 tablespoons olive oil for drizzling.
Step 7
Bake: Carefully slide the pizza onto the hot stone or tray. Bake for 10–12 minutes until the crust is golden and the cheese is bubbling and lightly browned.
Step 8
Serve: Remove from the oven, let rest for 2 minutes, then slice and serve immediately.
What a classic!!!
9/2/2026