Pepperoni stuffed crust pizza

In a food processor combine the flour, sugar, kosher salt, garlic powder and dried oregano; pulse briefly.

Add the olive oil, the warm water (between about 110 and 120, not more) and the instant yeast; mix until the dough pulls away from the sides.

Turn out onto a little flour, knead a couple of times until smooth and form a ball that springs back a little when pushed gently.

Oil a big bowl, put in the dough, cover with plastic wrap and leave in a draft-free place about an hour.

For the no-cook sauce, mix the crushed tomatoes with extra virgin olive oil, kosher salt, black pepper, the sugar, the garlic, dried basil and a pinch of red pepper flakes.

Taste; add a little more salt and a squeeze of lemon juice to brighten it. Keeps in the fridge.

Check the dough by pressing in fingers: it sinks down when ready. Flour the surface well so nothing sticks.

Take a little more than half the dough, round it, and roll it out as even a circle as possible, a couple of rolls then a turn.

Lay it on the pan with dough hanging over the edge.

Cut string cheese thinner, lay it around the edge, wrap the dough over it and seal the edge down well.

Spread a light smattering of the sauce, then about four ounces of mozzarella and plenty of pepperoni, since it cups and shrinks and leaves gaps.

Bake in a 425 degree oven.

Brush the hot crust with garlic butter for sheen and flavor; finish with a little Parmesan.

Cut into slices.