Babish includes different methods for different types of pans (he prefers cast iron), but we are giving you the baking sheet method here.

Rimmed Baking Sheet Method

1. Start by making your pizza dough. Combine flour, kosher salt, and active dry yeast in a big bowl.

2. Add room temperature water and mix with a wooden spoon until a shaggy dough forms and no dry clumps remain.

3. Generously oil a medium bowl with olive oil. Put the ball of dough into the bowl and cover with plastic wrap. Let rest for 18-24 hours.

4. Once rested, turn the dough out onto a well-floured work surface.

5. Oil the baking sheet with olive oil. Place the dough in the plate and gently coax it to the edges as best as you can using your fingers.

6. Cover the pan with plastic wrap and let rest for at least one hour or until doubled in size. Now is also the time to preheat your oven to 450°F.

7. While your dough rises, make tomato sauce. Combine tomatoes, garlic cloves, oregano, basil, red pepper flakes, salt, and pepper in a food processor or large cup for an immersion blender. Pulse a few times until smooth. (Optionally, add a dash of olive oil for extra flavor.)

8. Prepare your other toppings – I love to use natural casing pepperoni, thinly sliced, as well as low moisture (full fat) mozzarella and fresh basil.

9. Now that the dough is ready, top it with sauce edge to edge, then add the shredded mozzarella. Top with pepperoni and basil.

10. Bake for about 20 minutes, but start checking it around 16 minutes.

11. Top with freshly grated parmesan and let rest for at least 5 minutes so you don’t burn your mouth. Serve and enjoy!