Ingredients

• 2.25 cup all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 0.75 cup warm water
• 3 tablespoon olive oil
• 2 tablespoon cornmeal
• 4 tablespoon unsalted butter, melted
• 28 ounce crushed tomatoes
• 2 clove garlic, minced
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.5 teaspoon sugar
• 0.25 teaspoon black pepper
• 3 cup shredded mozzarella cheese
• 8 ounce sliced pepperoni
• 0.5 cup grated Parmesan cheese, grated

Steps

1. In a large bowl, combine flour, yeast, and salt.
2. Add warm water and olive oil to the dry ingredients and mix until a shaggy dough forms.
3. Knead the dough for 5 minutes until smooth and elastic, then cover with plastic wrap and let rest for 10 minutes at room temperature.
4. Preheat oven to 475°F.
5. Brush a 14-inch round cast iron skillet generously with melted butter, then sprinkle cornmeal evenly over the bottom and sides.
6. Transfer dough to the prepared skillet and gently stretch it to fit, working from the center outward, lifting and tucking the edges up the sides to create a rim.
7. Brush the dough with melted butter and let it rise for 10 minutes.
8. In a saucepan over medium heat, combine crushed tomatoes, minced garlic, oregano, basil, sugar, and black pepper.
9. Simmer the sauce for 5 minutes, stirring occasionally, then remove from heat and cool slightly.
10. Spread half of the mozzarella cheese evenly over the dough, leaving a 0.5-inch border.
11. Arrange pepperoni slices evenly over the cheese.
12. Spread the tomato sauce over the pepperoni, leaving the border clear.
13. Top with remaining mozzarella cheese and sprinkle with Parmesan cheese.
14. Bake for 25-35 minutes until the crust is golden brown and the cheese is bubbling and slightly browned in spots.
15. Remove from oven and let cool for 5 minutes before slicing and serving.