Pepperoni Sicilian-Style Pizza with Zesty Tomato Sauce

1. Making the Dough

If you have a food processor, combine bread flour, kosher salt, instant yeast, extra-virgin olive oil, and room-temperature water, and process until the dough forms and rides around the blade, which should take about 30 seconds. Alternatively, use a stand mixer with a dough hook and mix the same ingredients until the dough is stretchy and smooth, approximately 6 minutes. For a no-knead method, mix all ingredients until no dry flour remains, then let the dough rest for 12 to 24 hours.

2. Prepare the Pan

Pour extra-virgin olive oil into a 13- by 18-inch rimmed baking sheet, spreading it over the entire surface to prevent sticking and add flavor. Transfer your dough to the oiled baking sheet, coating it well in oil. Gently spread the dough towards the edges, cover it with plastic wrap, and let it rise for 2 to 3 hours until it slackens and spreads.

3. Stretching the Dough

Remove the plastic wrap and use your oiled hands to stretch the dough to the corners of the pan. This step should take about 20 to 30 minutes, allowing the dough to fill the pan while preserving air bubbles.

4. Making the Sauce

In a large saucepan over medium heat, warm extra-virgin olive oil. Add the roughly chopped garlic, dried oregano, and red pepper flakes, cooking until the garlic is softened and aromatic, about a minute. Add the can of whole peeled tomatoes and sugar, and bring to a simmer. Let the sauce cook for about 15 minutes, then season to taste with kosher salt.

5. Preheat the Oven

Adjust the oven rack to its lower position and preheat the oven to 550°F (290°C) at least 30 minutes before baking.

6. Assembling the Pizza

Shingle the mozzarella cheese evenly over the stretched dough. Spoon the sauce over the cheese, spreading it evenly. Layer the pepperoni slices over the sauce, and sprinkle half of the Pecorino Romano cheese over the top.

7. Baking

Bake the pizza in the preheated oven for about 10 minutes. If the pepperoni starts to crisp and curl too quickly, tent the pizza with foil to prevent burning. The pizza is done when the bottom is golden brown and the pepperoni is crisp and curled.

8. Finishing

Remove the pizza from the oven and sprinkle the remaining Pecorino Romano cheese over the top. Cut the pizza into slices and serve immediately.