Homemade Pepperoni Pizza

Directions

1. Pizza Dough
2. In the bowl of your standing mixer, fitted with the dough hook attachment, mix the yeast, salt, sugar, and olive oil with the water. (if no mixer, manual is doable but quite harder mixing manually --i've done it so can you)
3. Slowly add the flour without kneading.Transfer dough to large bowl. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though not only is it easier to handle when cold, but I think it also produces a better crust. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
5. Pizza :
6. Heat the oven to 500 or 550 degrees if your oven allows. NOT broil.
7. Place the pizza pan in the oven to get hot. (I like the square or rectangular ones)
8. Stretch the pizza dough into a large circle by holding it up in front of you and turning the dough clockwise, grabbing quickly with one hand after another or by tossing the dough. This creates a better crust, but you can roll it out if you wish. Place on a pizza wheel or parchment paper to help you to transfer the dough to the pan.
9. Quickly remove the pan from the oven and transfer the dough to the pan.
10. Working fast, spread a little sauce on the pizza, top with both cheeses and then the pepperoni. Sprinkle 2 Tablespoons of cheese over the finished pizza.
11. Combine the olive oil and butter and brush the crust then sprinkle the parmesan and garlic salt over the crust.
12. Bake the pizza for 6-8 minutes. Remove from the oven and allow to cool for 2 minutes before cutting into.