Pepperoni Pizza with Slow-Rise Dough and Tomato-Basil Sauce

Method

1. In a large bowl, combine 1 lb pizza dough (prepared with 12-hour cold fermentation) and let it come to room temperature.
2. In a separate bowl, crush 2 cups San Marzano tomatoes and mix with 1/4 cup chopped basil, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp sugar to create a fresh tomato-basil sauce.
3. Roll out the dough and place it on a baking sheet or pizza stone.
4. Spread the tomato-basil sauce over the dough.
5. Top with 8 oz shredded mozzarella cheese and 1/2 lb pepperoni slices.
6. Preheat oven to 450°F (230°C) and bake for 12-15 minutes until the crust is golden and the cheese is bubbly.