Instructions

• Place a pizza stone or an overturned baking sheet in the oven and preheat to 500°F for at least 30 minutes.
• In a medium bowl whisk together 3/4 cup warm water, 1 tablespoon active dry yeast, and a pinch of sugar. Let sit 5 minutes, or until the mixture is foamy/bubbly.
• Add 1 to 1 1/2 cups (start with 1 1/2 cups) all-purpose flour and 1 teaspoon salt to the yeast mixture, then add 1 tablespoon olive oil. Stir until a shaggy dough forms. If the dough is sticky, add more flour, up to 2 cups total, a tablespoon at a time, until it becomes a soft, workable dough.
• Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes to bring it together and smooth the surface. Form into a ball, cover, and let rest 15 minutes.
• While the dough is resting, make the cheese sauce: melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in 1 tablespoon flour to form a paste (roux) and cook 2–3 minutes, stirring, until lightly golden.
• Slowly pour in 3/4 cup milk while whisking constantly. Continue to cook and whisk until the sauce bubbles and thickens to a pourable but spreadable consistency.
• Remove the sauce from the heat and whisk in 1/2 teaspoon salt, a pinch of pepper, 3/4 cup shredded sharp cheddar cheese, and 1/2 teaspoon hot sauce (optional). Set the cheese sauce aside.
• Prepare the pretzel-coating solution: in a small bowl, whisk 1/2 cup warm water with 1 tablespoon baking soda until the baking soda is dissolved.
• Line a pizza peel or a cutting board with a sheet of parchment paper. Lightly flour the parchment or your hands with a little of the all-purpose flour if the dough is tacky.
• Gently deflate the rested dough and stretch or roll it into a roughly 14-inch circle on the parchment, keeping the edges slightly thicker to form a crust.
• Brush the outer 3/4-inch edge of the dough with the baking soda mixture, then sprinkle the edge with 1/2 teaspoon pretzel salt (or coarse salt).
• Spread the prepared cheese sauce over the dough, leaving the 3/4-inch salted edge bare. Sprinkle 1/2 pound shredded mozzarella evenly over the sauce, then arrange 4 ounces pepperoni on top.
• Transfer the pizza (with the parchment) to the preheated pizza stone or overturned baking sheet using the pizza peel or cutting board.
• Bake for about 10 minutes, or until the cheese is golden and bubbly and the crust is browned to your liking.
• Remove the pizza from the oven and let it cool 5–10 minutes before slicing and serving.