Loading...
In a large bowl, stir together 240ml warm water, 1 tsp caster sugar and 7g dried yeast. Leave for 5–10 minutes or until foamy.
Stir in 2 tbsp olive oil and 1 tsp salt.
Gradually add 300g plain flour, mixing until you have a rough dough.
Tip the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic, adding extra flour if it’s too sticky.
Lightly oil the bowl, return the dough to it and turn to coat. Cover and leave in a warm place for 1–1½ hours or until doubled in size.
Meanwhile, make the sauce. In a small bowl, mix a 400g tin of chopped tomatoes with 1 tsp dried oregano, ½ tsp garlic powder and ½ tsp salt.
About 30 minutes before baking, heat the oven to 245°C (220°C fan) and place a pizza stone or a heavy baking sheet on the middle shelf.
Once the dough has risen, punch it down and tip it onto a floured surface. Roll or stretch into a 30cm circle, letting it rest for 5 minutes if it springs back.
Transfer the dough on its baking paper to a pizza peel or baking sheet. Spread the sauce evenly over it, leaving a 1cm border.
Scatter 150g grated mozzarella over the sauce, then arrange 85g sliced pepperoni on top.
Slide the pizza, on the paper, onto the hot stone or baking sheet. Bake for 12–18 minutes, until the crust is golden and the cheese is bubbling.
Remove from the oven and leave for 5 minutes before slicing and serving.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or under the grill.