Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tbsp more flour as needed.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.

Punch the dough down, divide if making two smaller pizzas or keep whole for one large. Let rest 10 minutes before shaping.

Sauce

While dough is rising, make the sauce. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30-45 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste; stir until combined. Add dried oregano, dried basil, salt, and black pepper. Bring to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough (to prevent soggy crust).

Assemble & Bake

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack and preheat for at least 30 minutes. If using a baking sheet, lightly oil and preheat oven.

On a lightly floured surface, shape the rested dough into a 12-14 inch round (or desired size). Transfer to a pizza peel sprinkled with semolina or cornmeal, or to the prepared baking sheet.

Spread an even layer (about 3/4 cup) of the cooled tomato sauce over the dough, leaving a 1/2-inch border for the crust.

Sprinkle the shredded mozzarella evenly over the sauce, then scatter the pepperoni slices and roasted red pepper slices on top. Sprinkle grated Parmesan and red pepper flakes over the pizza.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven. Immediately drizzle 1 tsp olive oil over the crust, scatter fresh basil leaves on top, and let rest 2-3 minutes before slicing.