Ingredients:

  • 375g all-purpose flour
  • 235ml warm water (110°F)
  • 7g instant yeast
  • 15g honey
  • 25ml extra virgin olive oil
  • 8g fine sea salt
  • 120ml San Marzano tomato sauce
  • 225g fresh low-moisture mozzarella, shredded
  • 50g pepperoni slices, cut into mini hearts
  • 30g unsalted butter, melted
  • 1 clove garlic, minced
  • 1 tsp dried oregano

Instructions:

  1. In a large mixing bowl, whisk together warm water, honey, and instant yeast. Let sit for 3 minutes until the mixture becomes foamy.
  2. Stir in the olive oil and sea salt. Gradually add the all-purpose flour and knead by hand for 5 minutes until the dough is smooth and springs back when poked.
  3. Place the dough on a large sheet of parchment paper and roll into a 14-inch circle.
  4. Use a bench scraper or knife to cut a 'V' notch at the top center of the circle. Pull the opposite side into a sharp point at the bottom to form a heart shape.
  5. Pinch the edges of the dough to create a raised border. Use a fork to dock (pierce) the center of the heart to prevent steam build-up.
  6. Spread the San Marzano tomato sauce over the base, then top with shredded mozzarella and pepperoni hearts.
  7. Whisk the minced garlic into the melted butter and brush onto the raised edges of the crust. Sprinkle with dried oregano.
  8. Transfer the pizza (with parchment) onto a preheated baking steel or inverted baking sheet in an oven set to its maximum temperature (typically 500°F/260°C) and bake for 10-12 minutes until the crust is mahogany-colored.