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kept bymlehet
recipe bySmitten Kitchen

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1/2 cup plus 3 tablespoons (11 tablespoons or 20 ml) lukewarm water
1/4 teaspoon granulated sugar
1/4 teaspoon active dry yeast
2/3 cup semolina flour
1 1/3 cups all-purpose or bread flour, plus more for dusting
1 tablespoon olive oil
2 tablespoons olive oil
2 cloves garlic, minced
Red pepper flakes, to taste
1 teaspoon dried oregano, crumbled
1 (28-ounce) can crushed tomatoes
1 teaspoon kosher salt, plus more to taste
A few sprigs of fresh basil
2 ounces finely grated pecorino romano or parmesan cheese
6 ounces coarsely grated provolone (aged is great if you can get it) or cacciovallo cheese
2 ounces coarsely grated mozzarella (if buying in a ball, buy wrapped in plastic, not sitting in water)
Salt and freshly ground black pepper
About 3 1/2 ounces thinly sliced pepperoni (optional)
A few slivered leaves of fresh basil (optional)



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