Stuffed Pizza Crust

Put the flour, yeast, and salt into a large bowl and blend them together.
Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
Using your hands gather everything together into a doughy mass.
Knead dough in the bowl for 100 presses.
Invert another bowl over the top and leave in a warm place, for the dough to double in size, about an hour. The dough can rest longer if necessary.
Dust a large baking tray with flour and pre-heat the oven.
Cut the mozzarella into 7mm/¼” thick slices, cut those into 7mm/¼” wide strips.
Knead the dough in the bowl for another 100 presses.
Put the dough on the baking tray and sprinkle it with flour.
Gently roll and stretch the dough into a 35cm/14” circle.
Lay the mozzarella in a circle, 2cm/¾” from the edge of the dough.
Lift the edges of the dough over the mozzarella pressing to seal and enclose it, forming a ridge around the edge of the pizza which will now be about 28cm/11” in diameter.

Tomato and Pepperoni Topping

Put the tomato purée into a bowl, add the water, olive oil, oregano, brown sugar, salt and pepper and mix together well.
Gently spread the tomato purée around the inside of the pizza crust and scatter the cheese on top.
Dot the pepperoni over the pizza.
Cover the pizza loosely with a clean tea towel and leave in a warm place for 20 minutes.
Bake for 15-20 minutes.
Take the pizza out of the oven and brush the ridged crust lightly with olive oil.