Hot dog stuffed crust pepperoni pizza

Stir yeast into warm water at about 100 degrees (100 to 120 is fine, so the yeast is not killed) and leave 5 to 6 minutes.

In a stand mixer, mix all-purpose flour, sugar, a little salt and optional garlic powder.

Add a little olive oil, then the yeast mixture, and mix about three minutes, helping it off the edges.

Turn out onto a floured surface and knead a couple of minutes until smooth, using a bench scraper if it helps.

Put in a greased bowl, cover with a towel and let rise about an hour.

For a no-cook sauce, squish baby Roma tomatoes and add a little sugar, salt and pepper, squeezed garlic, a little olive oil and red pepper flakes; mix.

Turn out the risen dough and shape it into a round where it will stay, rolling it a little; the rested dough is relaxed by the gluten.

Put small cuts in the natural casing hot dogs so they bend, and seat them around the outside of the circle.

Stretch the dough edge over the hot dogs and push down to seal, all the way round; patch any rip.

Get a little cornmeal under the dough.

Spread the sauce fairly lightly, add a decent handful of mozzarella and a little more red pepper flakes.

Cover with pepperoni leaving no gaps, since it shrinks, and add a tiny bit of cheese on top.

Bake.

Brush a little garlic butter around the hot crust for shine, then add a little fresh parmesan on top.

Finish with a little mustard and ketchup over the crust.

Cut, but leave the slices pushed together so guests discover the hot dog.