From their pan pizza to their “classic” pepperoni, we’re going to cause a real domino effect.

Prep and Rise Time: 6 hours 45 minutes plus overnight

Cook Time: 30-45 minutes (depending on cooking method)

Makes 3 10-12-inch pizzas

INGREDIENTS

Dough

• 3 3/4 cups (570g) Tipo “OO” flour

• 1/4 teaspoon (1g) diastatic malt powder, (optional)

• 1 1/2 tablespoons (19g) sugar

• 2 teaspoons (5g) fine sea salt

• 1 1/2 cups (354ml) 95℉ / 35℃ water

• 2 1/4 teaspoons (8g) instant yeast

• Cooking spray

• Bench flour

• 1/4 cup (44g) fine semolina for dusting

Pizza Sauce

• 2 tablespoons (22g) extra virgin olive oil

• 2 cloves garlic, thinly sliced

• 3/4 teaspoon (3g) red pepper flakes

• 28 oz (800g) can crushed San Marzano tomatoes

• Generous pinch of granulated sugar

• Salt and pepper, to taste

• 1 teaspoon (1g) dried thyme

• 1 teaspoon (0.5g) dried oregano

• 2-3 ounces pepperoni, (optional)

• 2 tablespoons (28g) unsalted butter

Garlic Butter Crust Brush

• 1/4 cup salted (56g) salted butter

• 1/2 teaspoon (2g) garlic powder

• 1/4 teaspoon (1g) onion powder

• ¼ teaspoon (1g) MSG, (optional)

• 3 cloves garlic, grated

• Pinch of flakey salt

Toppings

• 2 cups (240g) low-moisture mozzarella, freshly grated on coarse side

• 2 cups (210g) Monterey jack cheese, freshly grated on coarse side

• 1/2 cup (35g) finely grated Parmigiano Reggiano

• 1/2 pound (227g) pepperoni, ¼-inch slices

• 2 tablespoons (22g) extra virgin olive oil, to brush on crust pre baking

• 1 pineapple, cut into ½-inch pieces (optional for the haters)

Pan Method (makes 1 pan pizza)

• 3 tablespoons (33g) extra virgin olive oil, plus more for drizzling

• 1 ball (325g) pizza dough

• ⅓ of the tomato sauce

• ⅓ of the cheese mixture

• Freshly ground black pepper, to taste

• Thinly sliced chives, to garnish (optional)

• Freshly grated Parmigiano Reggiano, to garnish (optional)

• Spicy honey, to garnish (optional)

INSTRUCTIONS

For The Dough

1. In a large bowl mix together the flour, malt powder, sugar, and salt.

2. In a separate container whisk together the warm water and yeast until dissolved.

3. Add yeast mixture to the dry ingredients and mix by hand until a rough dough forms. Knead by hand for 5 minutes or until smooth. Form into a ball. Place in a greased bowl, cover with plastic wrap, and place in the fridge to rise overnight. If you are in a rush you can rise the dough at room temperature for 2 hours but for best results do the overnight method.

4. Remove the plastic wrap and punch down your dough. Divide into 3 even pieces (325g each), roll them into tight balls.

5. Grease a sheet pan with cooking spray, lightly dust with flour and then lightly dust with the semolina. Place the dough on the prepared sheet pan, cover with plastic wrap and proof at room temperature for 2-3 hours.

For The Pizza Sauce

1. In a medium saucepan over medium heat, add the olive oil. Once the oil is hot add the garlic and cook for 1 minute or until lightly toasted. Stir in the red pepper flakes, and toast for 30 seconds or until fragrant.

2. Add the tomatoes, sugar, salt and pepper to taste, thyme and oregano. If you have the pepperoni, stir it into the sauce for added flavor, but this step is optional. Bring to a simmer over medium heat and cook for 8 minutes or until the sauce reduces and thickens.

3. Pour the sauce into a bowl and season with salt to taste. Stir in the butter until melted and emulsified. Set aside.

For The Garlic Butter Crust Brush

1. In a small saucepan over medium heat melt together the butter, garlic powder, onion powder, and MSG. Once fully melted, cut off the heat and stir in the garlic and salt.

2. Set aside someplace warm to stay melted but do not heat further or the garlic will become bitter.

For The Toppings

1. In a medium bowl, mix together the cheeses until well combined. Set aside.

To Assemble and Cook The Pizza

1. Option 1: Heat a pizza oven to 700-750℉ / 371-399℃.

2. Option 2: Place a pizza stone in the oven and preheat to the max temperature for one hour before cooking the pizza.

3. Grab a piece of your dough, place it on a lightly floured work surface, and with your knuckles, begin to punch down a thin layer in the center working your way out to create a thicker crust around the outer edge.

4. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching it to a 10-12-inch circle without tearing the dough.

5. Place a couple of spoons of your sauce to the center of the dough. Spread it towards the edges by making little circles with the bottom of your spoon until it is evenly spread out.

6. Generously sprinkle some of your cheese mixture on top and brush the edges with extra virgin olive oil. Add on your pepperoni.

7. If baking in a pizza oven, slide the pizza in and bake for 25 - 30 seconds, or until puffed and golden brown on the first side. Rotate the pizza 180°, and cook for another 25 - 30 seconds or until golden brown all over, beginning to char on the crust, the cheese is melted and the pepperoni is sizzling.

8. If baking in a home oven, place on the pizza stone and bake for 6-8 minutes or until the dough is puffed, golden brown on the edges and bottom, the cheese is melted and the pepperoni is sizzling.

9. Pull your pizza out and immediately brush the crust with the garlic butter. Top with pineapple pieces, if you’d like. Cut and enjoy!

For The Pan Method

1. Add the olive oil to a 10-inch cast iron skillet, making sure to coat the sides and bottom with the oil.

2. Grab a piece of dough and shape it into a light ball. Place it in the center of the greased skillet. Press and stretch the dough as close to the edges as possible without tearing. Wrap it with plastic wrap and let rest for 10 minutes. Repeat stretching the dough again until it reaches the edges.

3. Finally, cover the dough with greased plastic wrap and let it be proof for 2-3 hours at room temperature.

4. Preheat oven to a maximum temperature of about 500℉ / 260℃.

5. Gently punch down the center, and add some sauce and cheese, leaving at least a ½-inch ring around the outside for the crust. Drizzle the top with olive oil, sprinkle with pepper and bake for 15-20 minutes or until the cheese is melted, the crust is deeply golden brown and crispy on the edges and bottom.

6. Remove from the oven and brush the crust with garlic butter. Optionally garnish with thinly sliced chives, freshly grated Parmigiano Reggiano, and a drizzle of spicy honey. Cut into slices and serve immediately.