Ingredients:

  • 1 ¾ cups (210 g) Bread Flour (High-Protein)
  • 1 teaspoon (4 g) Instant Dry Yeast
  • 1 tablespoon (15 g) Granulated Sugar
  • 1 teaspoon (6 g) Fine Sea Salt
  • ¾ cup (180 ml) Warm Water (105-115°F / 40-46°C)
  • 2 tablespoons (30 ml) Olive Oil (for mixing)
  • ½ cup (120 ml) Extra Olive Oil or Shortening (for pan greasing)
  • 2 tablespoons (30 g) Tomato Paste (concentrated)
  • 1 cup (240 ml) Tomato Passata (smooth puree)
  • ¼ cup (60 ml) Water (for sauce)
  • 1 teaspoon (5 g) Granulated Sugar (for sauce)
  • ½ teaspoon (2 g) Garlic Powder
  • ¼ teaspoon (1 g) Onion Powder
  • Pinch Dried Oregano (optional, for sauce)
  • Salt and Black Pepper to taste
  • 1 ½ cups (180 - 200 g) Low-Moisture Mozzarella Cheese, shredded
  • 3 oz (85 g) Pepperoni Slices
  • Pinch Dried Oregano (for finishing)

Instructions:

  1. Activate Yeast: Gently whisk the yeast and sugar into the warm water. Allow to foam for 5-10 minutes until frothy.
  2. Combine Dry Ingredients: In a large bowl (or stand mixer), combine the bread flour and salt.
  3. Mix and Knead: Add the yeast mixture and 2 tablespoons of oil to the flour. Mix until shaggy, then knead for 8-10 minutes until the dough is smooth and elastic.
  4. Bulk Fermentation (Initial Rise): Place the dough in a lightly oiled bowl, cover tightly, and allow to rise in a warm spot for 1 hour, or until doubled in size.
  5. Cold Fermentation (Optional, but recommended): Punch the dough down gently, reshape it into a ball, place it back in the oiled bowl, cover, and refrigerate for 12–24 hours to develop maximum flavour.
  6. Make the Sauce: Whisk together all sauce ingredients (tomato paste, passata, water, sugar, garlic powder, onion powder, salt, pepper) in a small saucepan.
  7. Simmer Sauce: Bring the sauce to a gentle simmer over medium heat. Reduce heat and cook for 10 minutes until slightly thickened. Cool completely before use.
  8. Oil the Pan Heavily: Pour the remaining ½ cup (120 ml) of oil or melted shortening into the 10-inch pan, ensuring the entire bottom and sides are coated thickly.
  9. Place the Dough: Take the dough (from the fridge or initial rise) and place it directly into the centre of the oiled pan.
  10. Initial Press: Gently press the dough out, covering the bottom of the pan, focusing on pushing it right up to the edges. Do not force stretching.
  11. Rest and Final Proof: Cover the pan loosely. Let the dough rest and rise at room temperature for 1.5 to 2 hours. It must look noticeably puffier and relaxed.
  12. Preheat Oven: Preheat your oven to a blazing 450°F (230°C).
  13. Assemble: Gently spread the cooled sauce over the dough, leaving a small ½-inch (1 cm) gap around the edge.
  14. Cheese Placement (Frico Edge): Distribute the shredded mozzarella. Crucially, push the cheese right up to the very edge of the pan, allowing it to touch the oil. Add desired toppings.
  15. Bake: Bake on a lower rack for 15-20 minutes, rotating halfway through, until the crust is deeply golden brown, and the edges are dark, crisp, and caramelised.
  16. Release and Serve: Immediately slide a thin metal spatula around the edges and under the pizza to release it from the pan. Transfer the pizza to a cutting board, rest for 2 minutes, slice, and serve piping hot.