Ingredients

• all-purpose flour – 4 cups / 480 g
• lukewarm water – 1.5 cups / 360 ml
• active dry yeast – 1 packet / 7 g
• salt – 1 tsp
• granulated sugar – 1 tbsp
• olive oil – 2 tbsp
• Wisconsin brick cheese – 12 oz / 340 g, diced
• mozzarella cheese – 8 oz / 227 g, shredded
• pepperoni slices – 20-30 slices
• crushed tomatoes – 1 can / 400 g
• dried oregano – 1 tsp
• garlic powder – 1/2 tsp

Instructions

1. In a large bowl, combine the flour, yeast, salt, and sugar.
2. Add water and mix until a sticky dough forms.
3. Knead for 5-7 minutes until smooth.
4. Cover and let rise in a warm place until doubled, about 2 hours.
5. Preheat oven to 500°F (260°C).
6. Press dough into a well-oiled rectangular baking pan, ensuring it covers the edges.
7. Layer diced brick cheese and mozzarella around the edges first, then the center.
8. Add pepperoni slices on top of the cheese.
9. Bake for 15-20 minutes or until the cheese is bubbly and edges are crispy.
10. Remove from the oven and spoon on crushed tomatoes seasoned with oregano and garlic powder.
11. Return to the oven for an additional 5 minutes.
12. Let cool slightly before slicing.

Substitutions

• Wisconsin brick cheese -> Monterey Jack cheese
• pepperoni slices -> turkey pepperoni
• crushed tomatoes -> tomato sauce

Enhancements in the Next Evolution

• Add a cheese mix for more depth, like cheddar and parmesan.
• Use a honey or maple syrup to replace sugar for a subtle sweetness.
• Experiment with fresh basil or parsley as a garnish for a burst of freshness.