Pepperoni Pizza

In a large bowl, combine flour, yeast, salt, and sugar. Add lukewarm water and 1 tbsp olive oil, then knead until a smooth, elastic dough forms (about 5-7 minutes). Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 60-90 minutes, until doubled in size.

While the dough is rising, prepare the sauce. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Pour in the passata, add oregano and basil, season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld.

Preheat your oven to 220°C (425°F). If you have a pizza stone, place it in the oven to heat up. Turn the risen dough out onto a floured surface and knead briefly. Roll it out into a circle about 30-35 cm (12-14 inches) in diameter. Transfer the dough to a baking sheet lined with parchment paper or directly onto the hot pizza stone.

Spread the tomato sauce over the dough, leaving a small border for the crust. Sprinkle with shredded mozzarella cheese, then arrange the pepperoni slices on top. Bake in the hot oven for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Remove from the oven, let it rest for a few minutes, then slice and serve.