Pepperoni Early Girl Tomato Sauce, Journeyman Pepperoni, Fior Di Latte Mozzarella, Basil Recipe

In a large bowl, whisk warm water (110°F/43°C) with sugar and active dry yeast. Let sit 5-10 minutes until foamy.

Add flour and salt to the yeast mixture; stir to form a shaggy dough. Add olive oil and mix to incorporate.

Turn dough onto a lightly floured surface and knead 8-10 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place until doubled, about 60-90 minutes.

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 1-2 minutes until fragrant; do not brown.

Stir in crushed Early Girl tomatoes, oregano, salt, and pepper. Simmer gently for 15-20 minutes to reduce and meld flavors.

Tear or chop fresh basil and stir into sauce just before removing from heat.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.

Punch down the risen dough. Divide into 2 equal portions for two 12-inch pizzas, or keep as one for a larger round. Roll or stretch dough to about 12-inch round for each pizza.

Spread a thin layer of the sauce over the dough, leaving a 1/2-inch crust.

Scatter Fior di latte mozzarella evenly over the sauce.

Arrange journeyman pepperoni slices over the cheese.

Bake 12-15 minutes, or until crust is golden and cheese is melted and bubbly.

Remove pizzas from oven, garnish with 8 fresh basil leaves (from the toppings) and a light drizzle of oliveOil if desired. Slice and serve.