In a large mixing bowl, whisk together the water and active dry yeast. Cover the bowl with a dish cloth and allow the yeast to sit for about 5 minutes, or until foamy.
Once the yeast is foamy, stir in the olive oil and salt. Add the flour and gently stir the ingredients together using a large whisk or wooden spoon. Mix until the pizza dough begins to pull away from the side of the mixing bowl.
Dump the dough onto a lightly floured surface and knead it for a few minutes until the ball of dough comes together.
Roll the dough out into a 12 inch sheet and place the disc on a pizza pan. Top the dough with marinara sauce, then cheese, and then the pepperoni.
Cook your pizza for 12-14 minutes, or until the cheese is melted and bubbly.
Notes
Make sure that your yeast foams up before continuing with the recipe. If the yeast does not foam, then the water was likely too cold or too hot, which will cause the yeast to die and result in a tough dough.
Other toppings you can add include mushrooms, black olives, red peppers, ground sausage, crumbled bacon, freshly sliced mozzarella, cherry tomatoes, etc.
Brooklyn style pizza is distinguished by its thin, crispy crust.
Feel free to switch out the marinara sauce for your favorite red sauce or pasta sauce.
Leftover pizza can be stored in the fridge for up to 4 days in an airtight container. You can also wrap individual slices in tin foil.