Pepperoni Pizza on the Kamado Joe Pellet Joe

Ingredients

• 1 lb mozzarella, grated or torn (if fresh)
• 8 oz pepperoni slices
• extra virgin olive oil, for brushing on the crust
• 1 oz Parmigiano Reggiano, finely grated on MicroPlane
• 1 kg Antimo Caputo ’00’ Pizza Flour
• 650 g warm water, 110ºF
• 10 g Caputo Dry Yeast
• 20 g Jacobsen Salt Co. Kosher Sea Salt
• 1 can (28 oz) Ciao San Marzano Tomatoes
• 1 large clove garlic
• 1 tbsp Cattleman’s Grill Italiano Seasoning
• 1 tbsp extra virgin olive oil