Step 1

In a medium-sized saucepan over medium heat, add olive oil. Add garlic and cook until fragrant. Stir together the tomatoes, dried oregano, sugar, salt and vinegar. Bring to a simmer, then remove the saucepan from the heat and allow to cool to room temperature.

Step 2

Add ricotta, salt and pepper to a food processor. With the motor running, stream in the olive oil. Taste and adjust seasoning. Spoon the ricotta into a piping bag with a star-tip attachment and refrigerate until needed. This can be done up to a week in advance.

Step 3

In the bowl of a stand mixer with the dough hook attached, add the bread flour, sugar, yeast and salt. Mix on low speed to combine. Pour in water and mix on low speed just until the dough forms into a shaggy ball. Allow to rest for 15 minutes.

Step 4

Mix on medium speed until the dough forms into a smooth ball, about 8-12 minutes. Remove the dough from the bowl and roll it into a smooth ball. Plop the dough into an oiled bowl, cover with plastic wrap. From here you can use the dough right away or allow it to slowly cold-ferment in the fridge for extra flavor.

Step 5

If cold-fermenting, put the bowl in the fridge and allow it to develop for 24-48 hours. Remove it from the fridge at least 2 hours before you want to bake.

Step 6

If using the dough right away, allow it to bulk ferment on the counter at room temperature for 2 hours or until nearly doubled in size.

Step 7

Spread the butter all over the bottom and the sides of the pan ensuring that the butter is everywhere. More is more here if you want crispy edges. Transfer the dough to the pan and flip it over to cover the dough in fat. Press down the dough to spread it as close to the edges as possible. You won’t be able to get it all the way there at first. Cover the pan with plastic wrap and allow it to rest for 20 minutes. Stretch the dough out a second time ensuring that it covers the entire pizza pan. If you’re having trouble, allow the dough to rest 10 minutes longer. When finished stretching, cover with plastic wrap and allow to proof at room temperature for 2 hours or until doubled in size.

Step 8

Preheat the oven to 500F at least one hour before you want to bake. Situate a rack onto the middle section of the oven and, if available, place a pizza steel or stone on the middle rack to preheat.

Step 9

Bake the pizza dough for 12 minutes. Remove from the oven and allow to cool for 5 minutes. Top the entire pizza with half of the pepperoni and all of the cheese. Make sure to sneak most of the cheese into the cracks of the dough. Top with the remaining pepperoni. Ladle on 2 thick, but even, lines of sauce, about ¾ cup for each line. Bake the pizza for another 12-15 minutes, until the sides are dark brown and crisped.

Step 10

Remove from the oven and allow to rest for 10 minutes. After resting, carefully remove it from the pan and allow to cool on a wire rack for another 10 minutes. Top with dollops of whipped ricotta, basil, parm and olive oil. Slice into 8 even squares with a knife or pizza rocker and CRUSH!