Classic Pepperoni Pizza

400g all purpose or high protein bread or pizza flour 300g water 1/4 teaspoon instant yeast 8g salt 10 g olive oil

Mix ingredients the night before, cover and let sit out 12 hours

Next day divide dough into 2, shape pizza balls, cover, let rest about 30 minutes.

Preheat pizza steel/stone on the very top rack at 500F for min 30 minutes

Stretch out dough to approximately 10”-12” pizzas and place on a floured 12”x12” piece of parchment.

Top with san Marzano tomatoes purred with oregano, olive oil and salt. Add shredded mozzarella and top with pepperoni.

Bake 4 minutes on the parchment on the preheated stone, remove parchment, switch to broil for about 1-2 minutes.

Take out pizza, leave on broil for 3-5 minutes to preheat the steel/ stone again

Switch to bake 500F and repeat for the second pizza.