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1
In a stand mixer add the warm water to the bowl.
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2
Sprinkle in the yeast and sugar and mix.
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3
On top of the yeast mixture, add the flour, salt, garlic, oregano, and oil.
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4
Stir by hand until it forms a cohesive lump of dough.
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5
Knead with a dough hook on speed 2 for 10 minutes.
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6
Put the soft, elastic dough into an oiled bowl, cover and let rise for 45 minutes to an hour.
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7
While the dough is rising, empty the tomato sauce into a bowl and add the salt and oregano.
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8
Stir and set aside.
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9
Preheat oven 500 degrees F using a pizza stone if you have one.
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10
Divide dough in half and roll out to about 10 to 12 inches round.
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11
Sprinkle heavily with garlic powder, and cover with 1/3 to 1/2 sauce.
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12
Sprinkle half of the mozzarella cheese and cover liberally with the pepperoni slices.
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13
Repeat with the other half of the pizza dough.
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14
I use a Super pizza peel to pick up the uncooked pizza and place it onto the preheated pizza stone.
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15
Cook for 56 minutes (ovens will vary).
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16
You want the crust to be lightly browned and the cheese to also be slightly browned.
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17
Remove from the oven with a regular pizza peel and cut into 8 slices.
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18
Repeat with the second pizza.
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19
Enjoy!
