INGREDIENTS
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1 teaspoon active dry yeast
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4 cups all-purpose flour
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1 teaspoon kosher salt
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1/3 cup olive oil, plus more for the bowl
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Olive oil, for the baking sheet
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All-purpose flour, for rolling
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3/4 cup store-bought marinara sauce
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8 ounces sliced mozzarella
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4 ounces fontina, grated
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4 ounces goat cheese, crumbled
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1/4 cup grated Pecorino-Romano
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18 large pepperoni slices