Pepperoni Pizza

Makes one 12-inch pizza

¾    teaspoon active dry yeast
½    teaspoon granulated sugar
⅓    cup warm water (105°F–110°F)
¾    cup plus 2 tablespoons unbleached all-purpose flour; more as needed
½    teaspoon fine sea salt
1     tablespoon plus 1 teaspoon olive oil
8     ounces mozzarella, well chilled
3     ounces pepperoni, unsliced
       cornmeal, as needed if using pizza peel
½    cup pizza sauce

Nutritional information per serving: Calories 266 (45% from fat) • carb. 24g • pro. 13g • fat 13g • sat. fat 5g • Col. 26mg • sod. 655mg • calc. 103mg • fiber 1g

1.In a liquid measuring cup, dissolve the yeast and sugar in the warm water. Let stand until foamy, about 5 minutes. (Note: If the yeast does not get foamy within 10 minutes, that means that it is not active. Toss it and start again with new yeast.)

2.Insert the chopping blade in the work bowl of the food processor. Add the flour, salt, and 1 teaspoon of the olive oil, and pulse a few times to combine. With the machine running, pour the liquid mixture through the feed tube as fast as the flour absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. The dough should be slightly sticky.

3.Transfer the dough to a clean surface and knead by hand for an additional minute. Put the dough in a clean bowl and cover with a damp towel or plastic wrap. Let rise in a warm, draft-free place for about 1 hour; the dough should double in size.

4.While the dough is rising, preheat the oven to 450°F with a rack in the middle position.

5.Insert the shredding disc assembly and secure the food processor lid. Shred the mozzarella, using medium pressure to keep the cheese in contact with the disc. Remove and reserve.

6.Replace the shredding disc with the slicing disc and secure the food processor lid.

7.Using the small feed tube, slice the pepperoni.

8.After the dough has risen, transfer to a lightly floured surface and gently fold over to deflate. Roll the dough into a 12-inch round.

9.Transfer to a perforated pizza pan or a greased pizza screen or baking sheet. If using a baking stone, prepare on a pizza peel or baking sheet without sides that has been well sprinkled with cornmeal.

10.Spread the sauce evenly around the dough, leaving a 1-inch border at the edge.

11.Sprinkle evenly with the mozzarella and then top with the

12.Brush the outer edge with the 1 tablespoon of olive oil.

13.Bake in preheated oven until the crust is golden and crispy and cheese is melted, 10     to 15 minutes. Rotate the pizza halfway through cooking for even baking.