Preparation

• In the bowl of a stand mixer, combine the water and yeast. Let rest about 5 minutes, making sure the yeast is active and produces bubbles.
• Add the flour, olive oil and 2 teaspoons salt. Mix with a dough hook on medium speed just until the dough balls up and starts to clear the bowl, about 5 minutes.
• Wrap the bowl in plastic and let rise until the dough is about 2½ times its original size, which will take about 2½ hours. It should look shiny, soft and bubbly.
• Oil a half sheet pan liberally, and transfer the dough onto it. Using your fingertips, press the dough flat, pushing it out until it forms a 10-inch round. Flip an additional sheet tray over the first to cover and let rest 1 hour.
• Meanwhile, make the sauce by combining the crushed tomatoes, dried garlic, oregano, 2 teaspoons salt and sugar in a medium bowl.
• Preheat the oven to 550 degrees.
• Using your fingertips, gently push the dough into the corners of the sheet pan. The dough should be fully relaxed and able to spread, filling the whole pan. Make sure your pan is fully coated with olive oil, adding more if necessary.
• Place the slices of mozzarella over the entire pizza dough in a single layer. Spread an even layer of sauce over the cheese, then top generously with the pepperoni. Distribute the Calabrian chilies and fresh mozzarella slices over the pizza, then sprinkle with the Romano-Parmesan blend.
• Bake 25 minutes, checking halfway to make sure the pizza isn’t burning. The bottom should be crispy and evenly browned.