Directions

1. For the Dough
   
2. For the final dough mix, combine all the flours in a mixing bowl.
   
3. Add water #1 and mix until the flour is hydrated. Let it rest for about 30 minutes (autolyse).
   
4. Add water #2 and salt, and levain to the mixture. Mix until fully combined, about 3-4 minutes.
   
5. Add the olive oil and mix thoroughly until all ingredients are well combined (about 3-4 minutes).
   
6. For the dough bulk fermentation, allow the dough to ferment at room temperature for about 2 hours, with folding every 30 minutes for the first 1.5 hours.
   
7. Next, shape the dough into a ball (800 g per piece) and place it in a container. Cover the container and refrigerate the dough overnight (about 12 hours).
   
8. For the dough final proof, remove the dough from the refrigerator and let it sit at room temperature for about 1 hour before shaping.
   
9. Preheat your oven to 500°F (260°C).
   
10. Stretch the dough to fit your pizza pan, ensuring it reaches the edges. Allow the dough to rest for 30 minutes and then stretch it the rest of the way.
    
11. Pour a little olive oil over the dough and gently dimple it with your fingers, pressing it to the bottom of the pan.
    
12. For the Pizza Assembly
    
13. Top the dough with tomato sauce, 20% Pizza Mozzarella Cheese Shred and pepperoni. 
    
14. Par bake the pizza for 10-12 minutes until the dough has risen and the cheese has melted and started to brown.
    
15. Garnish the pizza with your desired toppings.
    
16. Put the pizza back in the oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.