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1
Make the dough: Put 2 1/4 cups warm (100 degrees F) water in a large measuring cup; stir in the yeast to dissolve, then stir in the sugar and olive oil.
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2
Let stand until bubbly, 3 to 5 minutes.
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3
Combine 5 cups flour and 2 teaspoons salt in a stand mixer fitted with the paddle attachment.
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4
Add the yeast mixture and mix on medium-low speed, adding a little more flour or water, if needed, until a rough, sticky ball of dough forms, about 1 minute.
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5
Let rest 5 minutes, then mix on medium low until no longer sticky, about 1 more minute.
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6
Transfer the dough to an oiled surface and knead with oiled hands until smooth, about 10 times.
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7
Let rest 5 minutes, then knead briefly again and transfer to an oiled bowl.
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8
Cover with plastic wrap; refrigerate at least 8 hours or overnight.
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9
Divide the dough into 4 balls, dust with flour and cover loosely with plastic wrap.
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10
Let sit at room temperature 2 hours before making the pizzas.
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11
Make the sauce: Crush the tomatoes in a bowl using your hands.
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12
Stir in the olive oil, garlic, 1 1/2 teaspoons salt and the oregano.
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13
Cover and let stand 2 hours.
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14
Position a pizza stone or inverted baking sheet on the lowest oven rack; preheat to 500 degrees F for at least 30 minutes.
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15
Stretch each ball of dough into a 12-to-14-inch round on individual sheets of parchment paper.
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16
Let rest 15 minutes.
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17
Remove and discard the garlic from the sauce.
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18
Spread a thin layer of sauce on each pizza, leaving a border.
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19
Top with one-quarter each of the mozzarella, parmesan, cherry peppers, soppressata and radicchio; drizzle with olive oil.
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20
Slide 1 pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone in the oven.
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21
Bake until the crust browns, 12 to 15 minutes.
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22
Top with oregano.
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23
Repeat to make 3 more pizzas.
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24
Photograph by Con Poulos
