Ingredients:

  • 750g bread flour
  • 525ml lukewarm water (95°F/35°C)
  • 10g active dry yeast
  • 15g sea salt
  • 45ml extra virgin olive oil
  • 450g low-moisture whole-milk mozzarella, shredded
  • 225g whole milk ricotta cheese, strained
  • 5g dried oregano
  • 2g red pepper flakes
  • 250ml pizza sauce
  • 150g cup-and-char pepperoni
  • 50g freshly grated Parmesan cheese
  • 10g fresh basil leaves

Instructions:

  1. In a large bowl, whisk lukewarm water and yeast. Gradually add bread flour and sea salt, mixing until a shaggy mass forms.
  2. Knead the dough by hand or with a stand mixer for 8-10 minutes until smooth and elastic. Divide the dough into two portions: one larger (60% of weight) for the base and one smaller (40%) for the top layer.
  3. Place dough portions in oiled bowls, cover, and allow to rise at room temperature for approximately 2 hours or until doubled in size. (This is the passive time).
  4. Preheat oven to 450°F (230°C). Generously coat a 13x18 inch rimmed baking sheet with olive oil. Stretch the larger dough portion to the edges of the pan. Par-bake the base for 5-8 minutes to ensure a crispy bottom.
  5. In a small bowl, mix the strained ricotta with oregano and red pepper flakes. Spread the ricotta mixture over the par-baked base, then top with the shredded mozzarella, leaving a 1-inch border.
  6. Roll out the smaller dough portion. Place it over the cheese layer. Use the 'pinch-and-tuck' method to anchor the top dough underneath the bottom layer's perimeter to create a pressurized seal.
  7. Spread pizza sauce evenly over the top layer of dough. Arrange pepperoni slices and sprinkle with grated Parmesan cheese.
  8. Bake for 20-25 minutes until the crust is mahogany-colored and the cheese is bubbling. Garnish with fresh basil before slicing into 10 portions.