Pizza Tenderoni

Ingredients:

Pizza dough

• 15 g fresh yeast
• 1.1 kg of flour + extra for sprinkling
• 30 g of sea salt
• 1 tbsp. l. olive oil
• Special equipment: pizza stone; vegetable mill; pizza shovel

Filling

• 2 cups canned tomatoes
• 3 tbsp. l. olive oil
• 0.5 cup Calabrian chili paste
• 0.5 cups honey
• 2 tbsp. grated fresh mozzarella
• 110 gr. pepperoni slices

Preparation:

1. Dough:
   
   Heat 3 1/4 cups of water to 35°C. Dissolve the yeast in the water and transfer it to the bowl of a stand mixer fitted with a paddle attachment; add all the flour. Mix with the mixer on the lowest speed for about 2 minutes. Add all the salt and olive oil.
2. Continue mixing until the dough no longer sticks to the sides of the bowl and all ingredients are fully incorporated, another 6-7 minutes. Cover with a damp cloth and let sit at room temperature for 8 hours or overnight.
3. Knead the dough and divide it into 4 portions. Place on a floured baking sheet, then cover loosely and let rest at room temperature for another 2 hours.
4. Preheat the pizza stone in the oven at 230°C for at least 30 minutes.
5. Pizza toppings:
   
   Puree the tomatoes through a vegetable mill into a small bowl and season with salt to taste. Add the olive oil. In another small bowl, mix the chili paste with honey.
6. Lightly dust a pizza peel with flour. Use a rolling pin to roll the dough ball out evenly into a circle approximately 30 cm in diameter.
7. Spread 1/2 cup tomato sauce over the dough, leaving a 1-inch border. Sprinkle with 1/2 cup mozzarella and top with a quarter of the pepperoni slices. Place the pizza on the hot stone and bake until crisp and dark golden brown, about 10 minutes.
8. Remove from the oven and drizzle with honey chili paste. Repeat with the remaining pizza dough and topping ingredients and serve.