By A.J. Coltrane
Mario Batali’s pizza dough recipe here. I used sugar instead of honey, and only 2 tsp of instant yeast, which was plenty. It made a *very* extensible dough that cooked up in 16 minutes at 500F, with a puffy cornicione and a crackerlike interior.
The “light wine” used was Facelli’s Red Table Wine, a blend of Pinot Noir, Merlot, Lemberger, Syrah, Sangiovese, and Cab Franc. I think it added a nice dimension to the crust. Topped with red onion, sopressata, and..a little bit of cream cheese. 
A tasty pie! I may never go back to “regular” pepperoni.
FlatbreadGarden 