Homemade Pepperoni Pizza

Dough

1¾ cups water, room temperature

1 teaspoon instant yeast

teaspoon salt

2 tablespoons olive oil

1 tablespoon honey

5 cups unbleached bread flour

Sauce

1 can (28 ounces) whole tomatoes or fresh Roma tomatoes

teaspoon black pepper

1 teaspoon dried basil

1 teaspoon dried oregano

5 cloves garlic, minced, or more to taste

1 tablespoon balsamic vinegar

1 tablespoon lime juice

Salt to taste

Toppings

2-3 tablespoons parmesan cheese or other hard, dry-aged cheese

¾-2 cups low-moisture, shredded mozzarella cheese

10-12 slices pepperoni

2-3 cloves garlic, sliced

For the dough: The night or morning before serving: Dissolve yeast in water. Add salt, olive oil and honey.

Stir in 3 cups of the flour. Turn out on work surface and gradually knead in remaining flour If dough is too sticky add more flour. Knead for about 5 minutes; let rest 5 minutes. Knead 1 to 2 minutes more.

Divide ball into four, coat with olive oil and put in resealable plastic bag. Leave bags on counter for 15 minutes; place in refrigerator overnight or at least 4. Remove 3 hours before using. Makes enough for four pizzas; dough can be frozen.

For the sauce: Combine all ingredients in blender. Process to desired consistency. Simmer on stove until reduced to desired consistency. Refrigerate until use. Makes enough for four pizzas.

To assemble: Place pizza stone or cookie sheet in oven; heat oven to 525 degrees, about 30 minutes.

Cover another cookie sheet with enough parchment paper for a 10- to 12-inch pizza. With hands, work a dough ball into a 10- to 12-inch circle, invert onto cookie sheet.

Cover with sauce and sprinkle with cheeses; top with pepperoni and garlic.

Slide pizza with parchment paper onto stone or cookie sheet. Bake five minutes; pull out parchment paper and bake 4 to 5 minutes more. Remove to cookie sheet.

One pizza serves two.