-
1
Drizzle a baking sheet with olive oil and then dust lightly with semolina or cornmeal.
-
2
Set aside.
-
3
For the dough, hand whisk the water and yeast together in the bowl of an electric mixer.
-
4
Let stand for 3 minutes for the yeast to dissolve.
-
5
Stir in the oil, salt, sugar, all purpose flour and 1 cup of the bread flour.
-
6
Mix to make a soft dough.
-
7
Knead on the lowest speed of the mixer with a dough hook for 8 minutes, adding more flour gradually until a soft elastic dough is formed.
-
8
Turn out onto a lightly floured surface.
-
9
Loosely cover in a plastic bag and let rise for 30 to 45 minutes until almost doubled.
-
10
For the topping, put the tomatoes in a large bowl, crushing with a fork to break them up.
-
11
Add the sauce, pepper, salt, sugar, oil, garlic and herbs, mixing well.
-
12
turn the dough out onto a lightly floured surface.
-
13
Let rest for a few minutes.
-
14
Press or roll the dough out to fit the prepared baking sheet.
-
15
Drizzle a bit of olive oil on top of the dough.
-
16
Spread on the tomato topping and top with the cheese and pepperoni.
-
17
(I like to add black olives, hot peppers and sliced mushrooms).
-
18
Let dough rise until quite puffy, about 30-45 minutes.
-
19
Preheat oven to 425*F.
-
20
Bake the pizza for 15 minutes.
-
21
Lower the heat to 375*F and bake for a further 15 to 20 minutes until cheese is melted and lightly browned.
