1-First Step: Make the dough and start proofing In a large bowl combine 300 g (2 1/2 cups) bread flour and 8 g (1 1/2 tsp) salt. In a separate jug, stir 7 g (1 packet) active dry yeast into 180 ml (3/4 cup) warm water with 1 tsp sugar. Let sit 5 minutes until foamy. Add the yeast mixture and 15 ml (1 tbsp) olive oil to the flour. Mix until a shaggy dough forms, then knead 6-8 minutes by hand or 4-5 minutes in a stand mixer with dough hook. The dough should be smooth and slightly tacky.

2-Second Step: Short proofing for a quick thin crust Place the dough in a lightly oiled bowl, cover with plastic or a damp towel, and let rest in a warm spot for 45-60 minutes. A short rise keeps the dough easy to stretch and gives a crisp final crust. For deeper flavor, refrigerate the dough for 12-24 hours instead and bring to room temperature before shaping.

3-Third Step: Prepare the sauce and toppings While the dough proofs, make the quick tomato sauce: stir 200 g (1 cup) crushed tomatoes with 1 minced garlic clove, 5 ml (1 tsp) dried oregano, 10 g (2 tsp) sugar if desired, and a pinch of salt. Simmer low for 10 minutes to meld flavors, then cool. Cook 100 g (3.5 oz) spicy sausage until browned and drain. Slice pepperoni and prepare pickled veggies if using.

4-Fourth Step: Preheat oven and shape the dough Place a pizza stone or inverted baking steel on the middle rack and preheat oven to its highest temperature, 500-550 F (260-290 C), for at least 45 minutes. If you do not have a stone, use a heavy baking sheet turned upside down and preheat it as well. On a floured surface, press and stretch the dough into a 16-inch round using your hands or a rolling pin for an even, thin circle. Transfer to a pizza peel or the back of a baking sheet dusted with semolina or flour.

5-Fifth Step: Assemble the Moscow Slice Brush the outer edge with 5 ml (1 tsp) olive oil. Spread 150-180 g (1/2 to 3/4 cup) sauce evenly, leaving a 1/2-inch rim. Sprinkle 200 g (7 oz) shredded mozzarella evenly. Top with 100 g (3.5 oz) pepperoni and cooked 100 g (3.5 oz) spicy sausage. Add pickled vegetables (50 g) sparingly if making a Moscow Mule-style pie.

6-Sixth Step: Bake and finish Slide the pizza onto the preheated stone or steel and bake 6-9 minutes at 500-550 F (260-290 C). Watch for a blistered, golden crust and bubbling cheese. Rotate halfway if needed for even browning. Remove when crust edges are crisp and toppings are hot. Let rest 2 minutes, then slice into 8 or more pieces for that classic taphouse serving size.

7-Final Step: Serve and pair Serve hot with a side salad or wings. Pair your Moscow Slice with a craft beer, cider, or a kegged cocktail from a place offering over 50 taps. For at-home side ideas, try a simple roasted vegetable platter or creamy pasta. For inspiration on sides that pair well, check this baked pasta recipe and grilled vegetable ideas.