FOR THE DOUGHIn small ceramic or glass dish, add 2 teaspoons yeast, ½ tablespoon organic honey, and ¼ cup warm water. Let stand for 10 minutes to activate yeast. It should be nice and bubbly.

In a separate large bowl add 1 cup all purpose flour, 2 cups bread flour, 1 teaspoon salt. Whisk ingredients together.

Once yeast has activated, add the yeast and about ¾ cup of water. Don’t add all the water in case you don’t need it. Give the flour time to absorb the liquid. Dough should come together in a shaggy ball. It there are still dry bits of flour add water a tablespoon at a time until dough comes together in a shaggy ball.

Turn dough out on a clean counter or surface and knead for at least 5 minutes or until dough is smooth and elastic.

Return dough to bowl but first drizzle some Extra Virgin Olive oil over the dough and oil sides of bowl lightly. Cover bowl with a plastic wrap or a clean towel.

Let rise in a warm area free of drafts such as your microwave or counter for at least 4-6 hours.

If doing a cold rise; place in fridge overnight and bring back to room temperature before shaping u0026 baking. ( I have used both a counter rise and cold ferment overnight and have gotten delicious results from both.)

FOR PIZZA SAUCE:To a deep sauce pot add canned tomatoes, oregano, onion powder, garlic powder, sea salt and brown sugar. You can throw in a pepper if you’d like but I don’t use pepper at all in my sauce anymore. Stir and simmer on low medium heat for 15-20 minutes.

ASSEMBLY OF PIZZA:Preheat oven to 500 degrees one half hour before baking.

Lightly oil the bottom and sides of your baking pan with extra virgin olive oil. I used a 15 x 10 baking sheet and all of the dough.

Remove your dough from the bowl and place in the center of your pan.

Spread the dough out with your hands all the way to and up the sides. You don’t want to ruin the integrity or overwork it. Be patient and gentle with it. If it is rubber banding back on itself, cover it and give it 5 minutes or so to relax the gluten.

When dough is pressed in the pan, poke it with a fork to prevent air bubbles from happening while baking.

Place the pizza in a 500 degree oven on bottom rack and bake for about 10 minutes or until dough just begins to to get lightly brown. You don’t want to overcook the dough. Remove the pan and decrease oven temperature to 425 degrees.

Spoon a thin layer of sauce on the dough making sure not to cover the crust in sauce. Leave about ½ inch border.

Lightly sprinkle on a very small amount of mix of mozzarella and provolone cheese before placing back in oven. This is just to absorb some of the liquid so the dough doesn’t become soggy.

Place in 425 degree oven for about 6-8 minutes or until crust is golden brown and bottom of pizza crust sounds hollow when you check it with a spatula. Remove from oven.

Immediately sprinkle on the provolone and mozzarella cheese mix and top with room temperature pepperoni.

Give the pizza a few minutes for the cheese to melt and the pepperoni to warm before you slice it.

Pizza can be reheated in oven at 350° F for 10 minutes