INGREDIENTS
3 1/2 oz
Pepperoni
3
sprigs Basil, fresh
3
Basil, leaves of fresh
2 cloves
Garlic
1 tsp
Oregano, dried
1 28 ounce can
Tomatoes
1/4 tsp
Active dry yeast
1 1/3 cups
All-purpose or bread flour
1/4 tsp
Granulated sugar
1 1/2 tsp
Kosher salt
1
Red pepper flakes
1
Salt and freshly ground black pepper
2/3 cup
Semolina flour
3 tbsp
Olive oil
2 oz
Mozzarella
2 oz
Pecorino romano or parmesan cheese
6 oz
Provolone
11/16 cup
Water