Ingredients:

  • 1.5 cups (355ml) warm water (110°F/45°C)
  • 1 tablespoon (12g) granulated sugar
  • 2.25 teaspoons (7g) active dry yeast
  • 4.5 cups (560g) all-purpose flour
  • 2 ounces (57g) unsalted butter, melted and cooled
  • 2 teaspoons (10g) kosher salt
  • 8 cups (1.9L) water
  • 0.5 cup (120g) baking soda
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (16g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 1.5 cups (170g) sharp white cheddar, shredded
  • 0.5 teaspoon (2.5g) garlic powder
  • 2 cups (225g) low-moisture mozzarella cheese, shredded
  • 4 ounces (115g) sliced pepperoni
  • 1 egg yolk beaten with 1 tablespoon water
  • 2 tablespoons coarse sea salt or pretzel salt

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl; let sit for 5 minutes until foamy. Add flour, 2 oz melted butter, and kosher salt. Knead with a stand mixer for 5-7 minutes until smooth. Let rise in a greased bowl for 1 hour or until doubled.
  2. Prepare the cheese sauce by melting 2 tbsp butter in a saucepan. Whisk in 2 tbsp flour for 1 minute. Slowly whisk in milk until thickened, then remove from heat and stir in cheddar cheese and garlic powder until smooth.
  3. Preheat oven to 425°F (220°C). Bring 8 cups of water and baking soda to a rolling boil. Shape the proofed dough into a 14-inch circle.
  4. Carefully slide the dough into the boiling alkaline water for 30 seconds per side. Use a large slotted spatula to remove and place onto a parchment-lined pizza stone or baking sheet.
  5. Spread the prepared cheddar sauce over the dough. Top with mozzarella and pepperoni. Brush the exposed crust edges with egg wash and sprinkle with coarse salt.
  6. Bake for 12-15 minutes until the crust is deep mahogany brown and the cheese is bubbly and golden.