1 3/4 Cup(s) water
2 1/4 Tablespoon(s) yeast, active dry
2 Tablespoon(s) oil, olive
4 Cup(s) flour
1 Teaspoon(s) salt
1 Cup(s) bottled tomato sauce
1 Pound(s) cheese, mozzarella grated
1/2 Cup(s) cheese, parmesan
1 Tablespoon(s) oregano
Put 1/2 cup warm water into a 2 cup measuring cup. Mix in the yeast and let stand until yeast dissolves and swells, about 5 minutes. Add the remaining water at room temperature and oil and sugar and stir to combine.
Place the flour and salt in the deep bowl of a standing mixer. Use the paddle attachment to briefly combine the dry ingredients at low speed.
Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Switch to the dough hook and knead until the dough is smooth and elastic, about 5 minutes. Add water or flour until the dough adheres to the hook and there is no flour left on the sides of the bowl.
Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, and let rise above the refridgerator until it doubles in size, about 90 minutes.
Preheat the oven to 500 degrees for at least 30 minutes.
Divide the dough into two balls. Put plastic wrap into a tupperware bowl, place one of the dough balls in it and freeze.
Turn one of the dough balls out onto a lightly floured work surface. Shape the dough to fit the perforated pizza pan.
Lightly brush the surface of the pizza with olive oil. Put the oiled side down on the pizza pan, then brush oil on the top side. Spread bottled tomato sauce right up to the edge of the crust. Evenly apply pepperoni. Sprinkly liberally with mozzarella and parmesan cheese. Top with Penzey's oregano.
Bake at 500 for about 10 to 15 minutes, or until cheese is bubbly and browned.