Homemade Pizza Dough:
- 5 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon active dry yeast
- 3/4 teaspoon sea salt
- 7 ounces warm water
- 1 tablespoon extra virgin olive oil
- 2 tablespoons cornmeal, for the pizza peel
- 1 cup pureed canned tomatoes
- 2-3 fresh garlic cloves, minced
- 1 teaspoon extra virgin olive oil, plus more for drizzling
- 1/4 teaspoon freshly ground black pepper
- 2-3 large pinches of sea salt
- 4 tablespoons finely grated Parmigiano-Reggiano cheese
- 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- 7 large fresh basil leaves
Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together.
Scrape the dough onto a well-floured counter top and knead the dough for about three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed make sure it does not stick to your counter top. After 2 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
Cover the bowl with plastic wrap and allow the dough to rise in a warm, dry area of your kitchen for about 2-3 hours or until the dough has doubled in size.
Preheat Oven and Pizza Stone: Place the pizza stone in your oven, and preheat the oven and pizza stone to 550 degrees Fahrenheit (for at least 45 minutes).
As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese. Set aside the basil leaves and grated Parmigiano-Reggiano cheese for easy grabbing.
Separate the dough into two equal-sized portions. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 10 minutes.
Assemble the Pizza: Sprinkle the pizza with a tablespoon of the cornmeal. Gently stretch one ball of pizza dough into roughly a 10-inch circle. Gently transfer the dough onto the cornmeal-dusted pizza peel or baking sheet.
Drizzle or brush the dough lightly with olive oil. Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the pizza dough, leaving a 1/2-inch or 3/4-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of Parmigiano-Reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, and Pepperoni distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. Bake for 10 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated Parmigiano-Reggiano cheese, and fresh basil. Slice and serve while warm.