A long, cold-fermented dough gives this pepperoni pizza a crisp, flavorful crust with satisfying chew, layered with a rich four-cheese blend and plenty of pepperoni.
Combine flour, water, sugar, salt, oil, and yeast until fully incorporated. Rest 15 minutes. Knead until smooth and tacky. Lightly oil, form into a ball, and place in an oiled, airtight container. Cold-ferment 24–72 hours.
Remove dough from the refrigerator 1 hour before baking. At the same time, place a baking steel, stone, or heavy sheet pan in the oven and preheat to maximum temperature (500–550°F). Heat the baking surface at least 45 minutes.
Mix all tomato sauce ingredients until smooth. Rest 20 minutes to hydrate the dried aromatics.
Stretch dough into a 16-inch round. Roll the edge inward to form a modest rim (~½ inch), pinching to seal. Transfer to parchment slightly larger than the pizza (on a peel if using).
Note: Avoid rolling pins; they degas the dough.
Assemble the pizza: Spread sauce evenly. Add mozzarella, then half the pepperoni. Layer provolone, remaining pepperoni, then finish with the asiago/parmesan blend and oregano.
Transfer pizza to the preheated surface in the oven. Bake 8–12 minutes, until cheese is well browned and the underside is deeply colored but not burnt.
Note: For easier transfer, you can remove the hot baking surface from the oven, place the pizza onto it, then return it to the oven.
Bake 8-12 minutes until the cheese has browned and the bottom is well browed (but not burned).
(Optional) While baking, make the finishing sauce. Melt butter in small saucepan. Stir in oil. Off heat, whisk in remaining ingredients. Brush generously around the crust immediately after baking.
Cool 5 minutes (preferably on a wire rack) before slicing.
High-protein flour is preferred; all-purpose works with slightly less chew.
San Marzano tomatoes are ideal if available.
Thinly sliced mozzarella sticks work well and melt evenly.