In a large mixing bowl, combine the all-purpose flour, white sugar, salt, and instant yeast. Mix the dry ingredients until evenly distributed.

Pour in the extra virgin olive oil followed by the room temperature water.

Mix everything until a rough dough forms.

Transfer the dough onto your work surface.

Knead continuously for about 15 minutes or until the dough becomes smooth, soft, and elastic.

Avoid adding extra flour while kneading unless the dough is extremely sticky. As you continue kneading, the dough will naturally become smoother.

Take a small piece of dough and gently stretch it.

If it stretches into a thin membrane without tearing, the dough has developed enough gluten and is ready for proofing.

Divide the dough into two equal portions.

Generously coat each dough ball with extra virgin olive oil.

Place each dough into a bowl and cover.

Allow the dough to rise for 1 to 2 hours or until doubled in size.

Since we're not using a pizza stone, place an empty baking tray inside the oven.

Preheat the oven together with the tray at 250°C for 20 to 30 minutes.

This simple technique helps create a beautifully toasted bottom crust.

This recipe makes two pizza doughs, but only one pizza will be prepared.

Place the remaining dough inside an airtight container and refrigerate for up to 3 days for your next pizza night.

Lay a sheet of parchment paper on your work surface.

Lightly sprinkle flour over the parchment paper.

Place one dough ball on top and gently spread it outward using your fingers until it forms a circular pizza crust.

There's no need for a rolling pin. Using your hands helps preserve the air bubbles inside the dough.

Spread tomato sauce evenly over the dough using the back of a spoon.

Top generously with mozzarella cheese.

Arrange pepperoni slices evenly across the pizza.

Carefully remove the hot baking tray from the oven.

Transfer the pizza together with the parchment paper onto the hot tray.

Bake at 250°C for 10 to 12 minutes, or until the cheese is melted and bubbly while the crust becomes lightly browned.

Remove the pizza from the oven.

Allow it to cool for a minute before slicing.

Serve warm and enjoy every cheesy bite.