DOUGH

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285g or 1 ¼c warm water (86F/30C)

7g or or 2 ¼tsp instant yeast (about a packet)

20g or 1 ½tbsp olive oil

425g or 3 ⅜c ap flour (11.7% protein) or bread flour

8g 1 ½ tsp salt

olive oil

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{~2hr 30min from mixing ingredients to oven}

Add ingredients into the bowl of stand mixer with dough hook attachment and mix on low for 3 minutes or until dough forms into a messy ball. Increase speed to high and continue to mix for about 6min.

Transfer dough to well oiled rectangular container, cover, and allow to rise at room temp for 30min.

Fold strength into dough. Cover and allow to rise again at room temp for 30min.

Repeat strength building fold. Cover and allow to rise for yet another 30 minutes.

Very liberally oil sheet pan, making sure to spread into corners and up the sides (30ml or 2-3Tbsp).

Flip dough onto sheet tray. Spread dough out into rectangular shape. Cover and let rest for 15-20min.

After that first rest, continue stretching dough out into the pan. Degas, grab edges, and stretch edge to edge. Cover and allow to relax for 15 minutes.

At this point, you should be able to stretch dough the rest of the way to fill the sheet pan. Cover one last time and allow to proof for about 15 minutes.

Preheat oven to 550F with pizza stone or steel placed on the lower ⅓ rack.

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PIZZA BUILD

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Sliced full fat mozzarella (about 12 slices for 1 pizza)

Fresh mozzarella (10-12 chunks)

Thinly sliced pepperonis

Grated parmesan

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1. Cover dough edge to edge with slices of mozz.

2. Spoon sauce in large dollops down in two rows on the pizza, then spread slightly, leaving some cheese exposed.

3. Add 10-12 fresh mozz chunks.

4. Sprinkle with grated parm.

5. Bake directly on pizza steel or stone for 18-20 min or to your desired doneness.

6. Rotate 180 degrees halfway through cooking.

[9/5/25 400F 27 mins and 22 mins, one at a time]