PIZZA IN TEGLIA ALTA, SOFFICE E CROCCANTE! 24 H DI LIEVITAZIONE ED AD ALTA IDRATAZIONE🍕

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.

Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Transfer the rolled-out dough to a pizza peel or baking sheet lined with parchment paper.

Spread pizza sauce evenly over the dough, leaving a small border around the edges.

Sprinkle mozzarella cheese over the sauce, then add pepperoni slices and sprinkle with Parmesan cheese, oregano, and garlic powder.

Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

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