INGREDIENTS
8 oz
Pepperoni
4 cloves
Garlic
2 tsp
Oregano
1 14 ounce can
Tomatoes, whole
1 1/2 tsp
Active yeast
3 1/2 cups
Bread flour
1 tsp
Red pepper flakes
1 tbsp
Salt
1
Salt
1 1/2 tsp
Sugar
7 tbsp
Olive oil
1 lb
Mozzarella cheese
1 oz
Parmigiano reggiano
1 1/2 cups
Water