Make the Dough (Mix + Rest): In a large bowl, whisk together flour, salt, sugar, and yeast.

If using active dry yeast, dissolve it in the warm water along with the sugar and let it sit for 5–10 minutes until foamy before adding it in.

Add warm water and 10g olive oil. Mix with your hand or a wooden spoon until fully combined.

Knead briefly (3–5 mins) until the dough is slightly smooth.

Cover and let rest for 30 minutes.

Stretch and Fold: Perform 1 stretch-and-fold: with a wet hand, grab a side of the dough, stretch it up, fold it over. Turn and repeat on all four sides.

Cover and rest 30 minutes.

Repeat this process two more times, with 30-minute rests in between.

Bulk Rise: After the third stretch-and-fold, cover the dough and let it rise for 90 minutes until very puffy and elastic.

Sesame Seed Crust: Coat a tray or plate in a layer of toasted sesame seeds. Punch out the air from the dough, then remove from the bowl with wet hands.

Gently roll the edges of the dough in the sesame seeds.

Pan Proof: Coat a 12” cast iron skillet generously with 1–2 tbsp olive oil.

Transfer dough to the skillet, flip to coat in oil, then gently press it toward the edges.

If not filling the pan, let it rest 10 minutes, then stretch again if needed.

Cover and let rise for another 60–90 minutes.

Pro tip: Place it in the oven with just the light on to rise faster.

Make the Vodka Sauce: Heat olive oil in a saucepan over medium heat.

Add shallot and a pinch of salt, cook until soft and translucent.

Stir in garlic and cook 30 seconds.

Add tomato paste and cook, stirring, for 2–3 minutes until darkened.

Deglaze with vodka and simmer until reduced by half.

Add crushed tomatoes and oregano, simmer 2–3 minutes.

Stir in cream and simmer until thickened and velvety, about 10 minutes.

Par-Bake the Dough: Preheat oven to 500°F.

Dimple the dough with wet fingertips then lightly drizzle the top with olive oil.

Par-bake the crust (no toppings yet) for 15 minutes until the top is set and the bottom begins to brown.

Top the Pizza: Spread a thin layer of vodka sauce on the pizza, keeping it ½" from the edges.

Sprinkle mozzarella all the way to the edges.

Evenly layer on pepperoni.

Final Bake + Broil: Return to the oven and bake for 10 minutes, or until bubbling.

Broil 1–2 minutes to crisp and blister the top.

Finish: Use a spatula to lift the pizza out of the pan and rest it on a wire rack for a few minutes.

Top with extra large dollops of vodka sauce, and stracciatella.

Garnish with hot honey, and finish with Parmigiano Reggiano and basil.