In the bowl of your standing mixer, fitted with the dough hook attachment, mix the yeast, salt, sugar, and olive oil with the water.
Slowly add the flour without kneading.
Transfer dough to large bowl. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though though not only is it easier to handle when cold, but I think it also produces a better crust.
Refrigerate in a lidded (not airtight) container and use over the next 12 days. See note
Heat the oven to 500 or 550 degrees if your oven allows. NOT broil.
Place the pizza pan in the oven to get hot.
Stretch the pizza dough into a large circle by holding it up in front of you and turning the dough clockwise, grabbing quickly with one hand after another or by tossing the dough. This creates a better crust, but you can roll it out if you wish.
Place on a pizza wheel or parchment paper to help you to transfer the dough to the pan.
Quickly remove the pan from the oven and transfer the dough to the pan.
Working fast, spread a little sauce on the pizza, top with both cheeses and then the pepperoni.
Sprinkle 2 Tablespoons of cheese over the finished pizza.
Combine the olive oil and butter and brush the crust then sprinkle the parmesan and garlic salt over the crust.
Bake the pizza for 6-8 minutes.
Remove from the oven and allow to cool for 2 minutes before cutting into.
The dough can be used after resting for two hours but not only is it easier to use after being in the fridge, but we found it created a better crust too.This dough can be stored for up to two weeks in the fridge.
Perfect Pepperoni Pizza Recipe
Amount Per Serving (1 g)
Calories 418Calories from Fat 144
% Daily Value*
Saturated Fat 5g31%
Vitamin A 185IU4%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.