Pepperoni pizza on no-knead dough

Flip out the dough and divide into four roughly 300 gram pieces; pre-shape into loose balls.

Move to a pan sprayed sheet tray, cover, and rest 30 to 40 minutes until gassed up about 40%.

Preheat the oven to 550 F.

Flip a ball sheet-tray side up and degas lightly, then press half an inch inside the edge all the way round to build the crust.

Push out to about eight inches, then pull and fold over the hand to stretch to 10 or 11 inches.

Dust the peel generously with semolina and lay the crust on it.

Spread the sauce leaving an inch at the edge, add the mozzarella, then the pepperoni.

Stretch the pizza to 12 or 13 inches, shimmy to check it is loose on the peel.

Bake at 550 F for six to 10 minutes; bake it hard for a crispy bite and a well-set crust.