Ingredients

• 1-1/2 cups water (350 grams)
• 2-3/4 teaspoons fine sea salt (15 grams)
• 1/3 of 1/4 teaspoon instant dried yeast (0.3 grams)
• Scant 4 cups 00 flour (500 grams)
• 1 can (28-ounces) whole peeled tomatoes
• 1 1/2 teaspoons fine sea salt and pepper
• 1 clove garlic, grated
• 1 teaspoon fresh oregano
• 1 tablespoon olive oil
• Mozzarella cheese
• Pepperoni
• Mushrooms, thinly sliced

Directions

1. Mix the dough in a stand mixer fitted with a dough hook on low speed to integrate the flour, water, salt, and yeast into a single mass of dough.
2. Generously oil a half-size sheet pan. Place the dough in the center and use your hands to push it towards the corners. The dough will pull back towards the middle.
3. Cover with plastic and let it rest for at least 1 hour and then push it towards the corners for a second time. Cover again and let it rest for 2 hours.
4. Press down on the dough with your fingertips to remove any large air bubbles and spread it to the corners. Lay half of the pepperoni evenly over the dough.
5. Top with cheese, spreading it evenly all the way to the very edges of the pan, then add mushrooms and the rest of the pepperoni.
6. Spoon sauce generously over the pizza and season with salt and pepper. Bake at 550 until golden and bubbling about 15-20 minutes.
7. Cut into squares and serve!