Pepperoni pizza

Ingredients

For 2 people

• 2 cups bread flour
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 1 tsp fine salt
• 3/4 cup warm water
• 1 tbsp olive oil
• 1/2 cup canned crushed tomatoes
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1 cup shredded low-moisture mozzarella
• 2 oz pepperoni slices
• 1 tsp olive oil, for the bowl and pan
• 1 tbsp cornmeal for dusting

Method

1. Make the doughIn a medium bowl, whisk together 2 cups bread flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 3/4 tsp fine salt. Add 3/4 cup warm water and 1 tbsp olive oil, then stir until a shaggy dough forms. Turn it out onto a lightly floured counter and knead 6 to 8 minutes until smooth and elastic, adding only a dusting of flour if it feels sticky.
2. Let the dough riseLightly oil the same bowl with some of the 1 tsp olive oil, place the dough in the bowl, cover, and let it rise at room temperature for about 60 to 75 minutes, until roughly doubled. While it rises, preheat the oven to 500 F with a pizza stone or inverted sheet pan on the middle rack for at least 30 minutes so the baking surface gets fully hot.
3. Mix the sauceStir together 1/2 cup canned crushed tomatoes, 1/2 tsp dried oregano, 1/4 tsp garlic powder, and 1/4 tsp fine salt. The sauce should be loose but not watery; if it seems thin, let it sit while the dough rises so the flavors meld and excess moisture settles.
4. Shape the crustPunch down the dough and stretch it into a 12-inch round on a lightly floured surface. Transfer it to a sheet of parchment or a lightly floured pizza peel if you have one. Brush the rim lightly with the remaining olive oil if needed, then sprinkle 1 tbsp cornmeal evenly underneath or on the transfer surface to help prevent sticking.
5. Top the pizzaSpread the sauce in a thin layer, leaving a 1/2-inch border for the rim. Scatter 1 cup shredded low-moisture mozzarella over the sauce, then arrange 2 oz pepperoni slices on top, slightly overlapping so they brown without fully drying out.
6. Bake until brownedSlide the pizza onto the preheated stone or sheet pan and bake for 10 to 12 minutes. The crust should be deep golden at the edges, the cheese fully melted and spotted with brown, and the pepperoni curled with rendered oil. If the top browns too slowly, move the pizza one rack higher for the last 1 to 2 minutes.
7. Finish and serveTransfer the pizza to a cutting board and let it rest 2 minutes so the cheese sets slightly and slices cleanly. Cut into 4 slices for 2 servings, or 6 smaller slices if serving as part of a larger meal. Serve immediately while the crust is crisp and the center is still hot.