What more can I say? Live life. Play your music loud. And enjoy your pizza. Please.
For the pizza
3½cups bread flour, spooned and leveled
1½teaspoons kosher salt
1½teaspoons instant yeast
½cup extra virgin olive oil, divided
1½cups water, lukewarm
1teaspoon honey
4to 5 ounces sliced pepperoni
12deli slices Monterey Jack cheese or provolone (about ½ pound)
8ounces shredded mozzarella
Dried oregano, for garnish
Red pepper flakes, for garnish
Freshly grated Parmesan, for garnish
For the sauce
114-ounce can crushed tomatoes
2tablespoons extra virgin olive oil
1clove garlic, grated
¾teaspoon kosher salt
¼teaspoon granulated sugar
Add the flour, salt, and yeast to the bowl of a stand mixer and whisk to combine.
Add the water, 3 tablespoons of the olive oil, and the honey to a 2-cup measuring cup. Whisk to combine.
Add the water mixture to the mixer and use a rubber spatula to start to incorporate the ingredients.
Attach the bowl to the stand mixer, fit with the dough hook, and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
Pour the remaining olive oil into a 13-by-18 rimmed baking sheet.
Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil.
Cover the pan with an inverted baking sheet and leave in a warm place to rise for 2 hours, until doubled in size.
After 2 hours, preheat the oven to 500 degrees F.
Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the sauce.
Add the crushed tomatoes, the olive oil, grated garlic, salt, and sugar to a mixing bowl. Whisk to combine and set aside.
Uncover the dough and delicately stretch the dough to reach all the edges of the pan. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it again.
Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese and shredded mozzarella.
Transfer the pizza to the oven and bake for 15 to 20 minutes, until the cheese is lightly browned in spots and the crust is golden.
Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes, and Parmesan. Cut into 16 squares and serve immediately.
Prep time: 2.5 hours (includes rising time)
Cook time: 15 to 20 minutes
Serves 6 people