New York Style Pepperoni Pizza

In a glass measuring cup, combine the lukewarm water and yeast. Set aside for about 5 minutes to activate.

In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, salt, and olive oil.

Add the water yeast mixture and knead on medium speed for about 8 minutes or until a smooth dough forms. Cover the bowl with a towel and allow the dough to rest for 15 minutes.

Turn the dough out onto a non-floured surface and shape into a smooth, taut ball by pulling the dough toward you and twisting at the same time.

Transfer the dough to a medium bowl greased with olive oil. Cover the bowl and place in the fridge for the dough to proof overnight or up to 36 hours.

Remove dough from the fridge and set out at room temperature 2 hours before baking.

About 30 minutes before assembling the pizza, preheat the oven to 550 degrees F.

Place the dough on a clean surface and gently stretch it out to nearly 14 inches, keeping an even crust around the edges. Once it's nearly there, transfer it to the Baker's Secret 14" Steel Pizza Crisper and finish stretching it out to the edges.

Sprinkle the grated mozzarella evenly all over the dough, then dollop the pizza sauce on top.

Add pepperoni or any other toppings as desired.

Bake the pizza for about 6 minutes or until the crust is deeply golden and the cheese is evenly melted. Cut the pizza into 8 slices and enjoy!