Method

Dough

1. In a large bowl, combine 2 1/2 cups (625 mL) all-purpose flour, yeast, and salt. Add warm water and 1 Tbsp canola oil, and stir until ingredients combine to form a shaggy dough.
2. Transfer dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, gradually adding remaining 1/2 cup (125 mL) of flour as needed, if dough is too sticky.
3. Shape dough into a ball, cover and let rest for 20 – 40 minutes or until doubled in size.

Sauce 

1. Heat canola oil in a small pot over medium heat.  Add garlic and cook for 1 minute, until soft and fragrant. Stir in crushed tomatoes, oregano, chili flakes, and salt.  Simmer for 3 minutes and remove from heat.

Pizza 

1. Move oven rack to lowest position and preheat oven to 425°F (220°C).
2. Add canola oil to 10” x 15” (22 x 33 cm) metal baking sheet, and brush over bottom and sides of pan. Transfer dough into pan and press evenly into all corners and slightly up sides.
3. Scatter mozzarella evenly over dough, followed by vegetables.
4. Add 1/3 of pizza sauce down centre of pan, lengthwise. Repeat on either side of centre line, leaving about a 1 inch (2.5 cm) gap between each. Top with pepperoni, pressing it down slightly.
5. Transfer pizza to oven and cook for 25-30 minutes, rotating pan halfway through cooking, until edges of crust and pepperoni are browned.
6. Remove from oven and cool for 5 minutes before transferring to cutting board. Cut into squares, tear fresh basil over top, if desired, and serve.