Golden Boy Pizza with Pepperoni and Olives

In the bowl of a stand mixer fitted with the dough hook, whisk together the yeast, 1/4 cup (40 g) of the dough mix and 1 cup (8 fl. oz./250 ml) of the warm water. Let stand for 10 minutes. Add the remaining dough mix, the remaining 3 Tbs. warm water and 1 Tbs. of the olive oil; beat on low speed for 1 minute. Increase the speed to medium-low and mix until the dough looks elastic and pulls away from the sides of the bowl, about 5 minutes.

Remove the dough from the mixer and shape it into a ball. Lightly brush the dough and a large bowl with olive oil and put the dough in the bowl. Cover with plastic wrap and place in a warm location to rise for 45 minutes.

Position a rack in the lowest position in an oven and place a pizza stone, if using, in the top third. Preheat the oven to 450°F (230°C).

Combine the remaining 1 Tbs. olive oil with the 3 Tbs. canola oil and use it to coat an 18-by-13-inch (45-by-33-cm) rimmed baking sheet. Transfer the dough to the baking sheet and press it evenly into the bottom and up the sides. Let stand, uncovered, in a warm location for 15 minutes.

Press the dough up the sides of the pan again and, using your fingertips, make several evenly spaced indentations in the dough. Spread the sauce evenly on the dough, then top with the mozzarella. Sprinkle with the seasoning, olives and pepperoni. Let stand again, uncovered, in a warm location for 15 minutes.

Bake the pizza on the baking sheet until the edges of the dough are golden brown, about 15 minutes. Carefully transfer the pizza to the pizza stone and continue baking until the crust is deep golden and crisp, 2 to 3 minutes more. If not using a pizza stone, continue to bake the pizza on the baking sheet for 3 to 5 minutes more. Remove the pizza from the oven and top with the basil. Cut into squares and serve immediately. Serves 8.


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