Equipment Needed
- Stand mixer with dough hook (or a large bowl and wooden spoon)
- Large mixing bowls (at least two)
- Plastic wrap or clean kitchen towels
- Rolling pin
- Half sheet pan or large round pizza pan
- Parchment paper (my non-negotiable for easy transfer)
- Small bowl for warming water
- Pastry brush (optional, for garlic oil)
- Sharp knife or pizza cutter
Step-by-Step Instructions
First, we wake up the yeast. I combine the warm water (test it on your wrist—it should feel pleasantly warm, not hot, or you’ll kill the yeast), sugar, and yeast in the mixer bowl. I let it sit for about 5-7 minutes until it’s frothy and smells vaguely bready. This “proofing” step is critical; if it doesn’t foam, your yeast is old and the dough won’t rise. While that’s happening, I whisk together my flour and salt. Once the yeast is alive and bubbly, I add the olive oil and then the flour mixture in increments, letting the dough hook do its kneading work for a good 8-10 minutes until the dough is smooth, elastic, and just slightly tacky. If it’s sticking to the sides, I add a tablespoon of flour at a time.
Now, for the first rise. I drizzle a little olive oil into a clean bowl, place my ball of dough in it, and turn it to coat. This prevents a dry skin from forming. I cover it tightly with plastic wrap and a kitchen towel, and I let it rest in a warm, draft-free spot. In my kitchen, that’s the oven with just the light on. I’ve learned patience here is a virtue. Let it rise for a full 1 to 1.5 hours, until it’s doubled in size. You can’t rush great flavor or texture. While it rests, I prep my fillings: shred the block mozzarella, lay out my pepperoni, and unwrap the string cheese for its starring role later.
Shaping the pizza is where the fun begins. I punch down the risen dough to release the air, then turn it out onto a floured surface. Using my hands and a rolling pin, I shape it into a large rectangle or circle, about 1/4-inch thick, making sure it’s large enough to overhang my pan by a good 1.5 inches all around. I line my pan with parchment—this is my golden rule for no-stick success—and carefully transfer the dough. Now, for the stuffed crust: I place the string cheese end-to-end around the very edge of the dough on the pan. Then, I gently fold the overhanging dough over the cheese and pinch it firmly to seal. I learned the hard way that a weak seal means a cheese leak!
Finally, assembly and baking. I preheat my oven to a scorching 475°F (245°C)—a hot oven is non-negotiable for a crisp crust. Inside my stuffed crust border, I spread the sauce evenly, then sprinkle on my freshly shredded mozzarella. I layer the pepperoni in concentric circles, and finish with a sprinkle of Parmesan and oregano. I bake it for 12-15 minutes, but I start watching closely at the 10-minute mark. You want the crust deeply golden, the cheese bubbly and just starting to brown in spots, and the pepperoni crisp. The smell will tell you it’s close. I let it cool on the pan for just 5 minutes before slicing—this brief rest lets the cheese set so your slices stay beautiful.(See the next page below to continue…)