Pepperoni Pizza

In a stand mixer add the warm water to the bowl. Sprinkle in the yeast and sugar and mix. On top of the yeast mixture, add the flour, salt, garlic, oregano, and oil. Stir by hand until it forms a cohesive lump of dough. Knead with a dough hook on speed 2 for 10 minutes. Put the soft, elastic dough into an oiled bowl, cover and let rise for 45 minutes to an hour.

While the dough is rising, empty the tomato sauce into a bowl and add the salt and oregano. Stir and set aside.

Preheat oven 500ºF using a pizza stone if you have one.

Divide dough in half and roll out to about 10 to 12 inches round.

Sprinkle heavily with garlic powder, and cover with 1/3 to 1/2 sauce. Sprinkle half of the mozzarella cheese and cover liberally with the pepperoni slices. Repeat with the other half of the pizza dough.

I use a Super pizza peel to pick up the uncooked pizza and place it onto the preheated pizza stone. Cook for 5–6 minutes (ovens will vary). You want the crust to be lightly browned and the cheese to also be slightly browned. Remove from the oven with a regular pizza peel and cut into 8 slices. Repeat with the second pizza. Enjoy!