Ingredients
Instructions
In a large bowl, combine warm water, granulated sugar, and active dry yeast; stir gently and let sit 5–10 minutes until foamy.
Stir in olive oil and salt, then gradually add all-purpose flour; mix until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.
Lightly oil a clean bowl, place dough inside and turn to coat; cover with plastic wrap and let rise in a warm place 1–1.5 hours until doubled in size.
While dough rises, combine crushed tomatoes, minced garlic, dried oregano, salt, and black pepper in a bowl; set sauce aside.
About 30 minutes before baking, place a pizza stone or inverted baking sheet in oven and preheat to 475°F.
Punch down risen dough, then roll or stretch into a 12-inch circle on a floured surface.
Transfer dough to parchment paper or floured peel; spread sauce evenly, leaving a ½-inch border.
Sprinkle shredded low-moisture, part-skim mozzarella cheese over sauce, then top with sliced pepperoni.
Slide pizza (with parchment if used) onto preheated stone or baking sheet and bake 12–15 minutes until crust is golden and cheese is bubbly.
Remove pizza and let rest on a wire rack 5 minutes before slicing and serving.