For the dough

1. In the mixer bowl with the dough hook, add the type 00 pizza flour , the yeast, the lukewarm water, and the olive oil. Mix lightly and finally add the salt. Start kneading at medium speed for 8-10 minutes. The dough should come away from the sides of the bowl.
   You may need to use a spoon or whisk to 'help' the flour blend with the other ingredients.
2. Grease a baking sheet with 1/4 cup olive oil (60 g), lightly grease your hands and transfer the dough to the baking sheet. Using your palms, press the dough to spread it out over as much of the baking sheet as possible without pulling it too hard and puncturing it. Cover tightly with cling film and leave at room temperature for about 2 to 3 hours or, for better results and a richer taste, in the refrigerator for 12-24 hours.
3. If we have done slow ripening in the refrigerator, the above time will be 2 hours so that our dough comes to room temperature.

For the sauce

1. Preheat a medium saucepan over medium heat. Add the olive oil, garlic, oregano, and bell pepper (optional) and cook for 1-2 minutes until the garlic begins to take on a very light roasted color. Add the tomato juice and tomato paste, sugar, salt, and pepper, and once it comes to a boil, simmer for about 20-25 minutes until you have a thick sauce. Season with salt and pepper to taste.

For the composition

1. Preheat the oven to maximum temperature (250 - 270 degrees) on the top and bottom heating elements with air.
2. Start by placing the mozzarella slices all over the surface of the dough. Spread the sauce over the cheese. Spread the pepperoni slices and finally add half the grated parmesan. Bake for 16 to 18 minutes, until the bottom of the pizza is crispy and golden and the top is quite toasted.
3. Finally, sprinkle with the remaining parmesan.