Pepperoni Pizza

Mix the water with yeast and sugar. Add the flour and knead just until combined. Let rest for 15 minutes.

Add the salt and olive oil, then knead until smooth.

Cover and let rise at room temperature for about 1 hour, then refrigerate for 12 to 24 hours. Before baking, take the dough out 1.5 to 2 hours in advance to bring it to room temperature.

For the sauce, blend the tomatoes and mix with garlic, oil, salt, and oregano. Cooking is not necessary.

Turn the dough out onto a floured surface and gently stretch it by hand into a 30–32 cm circle, being careful not to press the air out of the crust. Do not use a rolling pin.

Spread about 80-90 g of sauce, leaving a 1.5-2 cm border for the crust.

Distribute the mozzarella and arrange the pepperoni slices on top.

Preheat the oven to 250-300°C (480-570°F). Make sure to preheat your baking sheet or pizza stone for at least 30 minutes beforehand.