Method

• 1.
  Combine yeast and water in a bowl, cover and stand for 10 minutes or until frothy. Combine frothy yeast and flour in a stand mixer fitted with the dough hook and mix until just shaggy. Stand for 15 minutes.
• 2.
  Add salt and oil and mix until smooth and elastic, ensuring temperature doesn’t reach above 24°C – you can test it using a probe thermometer. To check if the dough is ready, stretch it out thinly; you should be able to see light through it. Transfer dough to a lightly oiled bowl, cover surface with plastic wrap and place in the fridge to ferment overnight.
• 3.
  Divide dough into 6 x 280g balls, place on a tray, cover and chill for 48 hours.
• 4.
  Remove the dough from the fridge an hour before baking. Gently blend tomatoes to a pulpy consistency in a food processor. Season with a pinch of sugar and salt flakes.
• 5.
  Preheat your oven. Stretch one dough ball out on a lightly floured bench to fit a pizza peel or tray. Ladle a spoonful of sauce over, spreading it evenly, leaving a 1.5cm border.
• 6.
  Distribute a handful of diced cheese over sauce and lightly grate some Parmigiano over. Arrange the pepperoni discs all over the pizza, but try not to have them overlapping.
• 7.
  Bake pizza for about 2 minutes, or until the pizza is cooked and blistered. Drizzle with olive oil and lightly season with fennel seeds. Repeat with remaining ingredients.