Pepperoni Pizza

§ PROCEDURE

1. Make the dough: in a large bowl, combine 400 g flour, 240 g lukewarm water, 80 g ripe sourdough starter, 10 g salt, 1 tbsp sugar, and 1 tbsp olive oil. Mix until no dry flour remains. Cover and let rest for 30 minutes.
2. Stretch and fold: wet your hand, grab one side of the dough, stretch it upward and fold it over to the opposite side. Rotate the bowl a quarter turn and repeat — that is one set of four folds. Do 2 sets of 4–8 folds total, resting a couple of minutes between each set. Cover and rest for another 30 minutes.
3. Divide and ball: turn the dough onto an unfloured surface. Divide into 2 equal pieces. Shape each into a tight ball by pulling the sides underneath and rolling against the surface to build surface tension. Place each ball in a lightly oiled container with a lid.
4. Ferment the dough: for same-day pizza, leave at room temperature for 4–6 hours until puffy and roughly doubled (timing depends on kitchen temperature). For better flavor, refrigerate for 2–3 days — remove from the fridge 1 hour before shaping.
5. Make the pizza sauce: heat 2 tbsp olive oil in a sauce pot over medium heat. Add the minced garlic and cook 1–2 minutes until soft and fragrant. Add the crushed tomatoes, tomato paste, ½ tbsp sugar, ¾ tsp salt, basil, oregano, pepper, and red pepper flakes if using. Stir well, cover, bring to a simmer, then reduce heat to low and simmer for about 20 minutes. The sauce can be made ahead and refrigerated for up to 5 days.
6. Preheat: place the pizza stone in the oven and preheat to 500°F (260°C). Allow at least 45 minutes for the stone to heat through completely.
7. Shape: dust your work surface lightly with flour or finely ground cornmeal. Place one dough ball on the surface. Press gently from the center outward and rotate as you go, pulling and stretching until the dough forms a disc of about 10–12 inches in diameter. Keep the thickness even — no spots too thin or too thick. Transfer the shaped dough onto a sheet of parchment paper. Optionally, use a pizza dough docker to pierce the surface and prevent large air bubbles.
8. Top: spread 4–8 tbsp of pizza sauce over the dough, leaving about a 1-inch border for the crust. Distribute 6 oz of shredded mozzarella, then lay 20 pepperoni slices evenly across the top.
9. Bake: slide the pizza on its parchment paper onto the pizza peel and transfer it onto the hot pizza stone. Bake for about 10 minutes, or until the crust edge is golden brown and the cheese is bubbling with light browning in spots.
10. Finish: remove from the oven and add freshly shaved Parmigiano Reggiano if desired. Cut into slices and serve immediately. Repeat from step 7 with the second dough ball.

§ OBSERVED RESULT

The crust emerges with a char pattern on its underside — evidence of direct contact with the stone. The pepperoni has curled at its edges, forming small cups of pooled fat. The cheese is fully melted with blistered patches. Earth specimens consume the pizza by the triangular slice, folding it lengthwise if the tip droops — a technique referred to as 'the New York fold.' I have adopted the practice without being asked.