INGREDIENTS
3 cups
bread flour
28 oz
canned tomatoes
2
garlic cloves
2 tsp
granulated sugar
1/4 tsp
ground pepper
1/2 tsp
instant yeast
1 tbsp
olive oil
1 tsp
oregano
1/2 cup
parmesan cheese
1 slices
pepperoni
1 tsp
red wine vinegar
1 tsp
salt
2 cups
shredded mozzarella cheese
1 tbsp
vegetable oil