Three-cheese vodka sauce pepperoni Sicilian pizza

Put flour, salt, sugar and instant yeast in the bowl of a stand mixer.

Add warm water and a drizzle of olive oil (active dry yeast would first be proofed in the water with about a teaspoon of sugar for 5 to 6 minutes).

Knead with the dough hook on medium about three to five minutes until tacky but not wet.

Turn into an oiled bowl, coat with the oil, cover with plastic wrap and leave somewhere warm to rise about an hour to an hour and a half, until at least doubled.

On a lightly floured surface cut the dough in half without re-kneading; press each into an oiled half sheet pan, without adding too much flour.

Cover loosely and rest another half hour to 45 minutes to rise a little more; then stretch into the corners.

Heat the shallots and garlic in a little olive oil in a skillet from cold so they infuse the oil; saute.

Add a pinch or two of hot pepper flakes, then the cherry tomatoes; let them burst and cook a few minutes with a pinch of salt and a little basil.

Add a little tomato paste, then about a quarter cup of vodka and bubble about a minute.

Add half a cup of heavy cream and simmer on low about 10 minutes, salting a little more.

Top the risen dough with a little vodka sauce and par-bake at 450 about five minutes.

Variation: for the plain margarita-style pizza, spread a thin layer of homemade tomato sauce, removing the garlic chunks, and par-bake about five minutes alongside.

Add more vodka sauce, the provolone and shredded mozzarella mixture and pepperoni; bake another 10 to 15 minutes.

Variation: top the plain pizza with more sauce and thick slices of mozzarella and bake another 10 to 15 minutes.

Cool on a wire rack (or over the stovetop) rather than in the pan, which makes the bottom soggy.

Finish the pepperoni pizza with Parmesan and basil; cut by rocking the cutter so the toppings stay on.