Homemade pepperoni pizza

For the pizza dough:
In the bowl of an electric stand mixer, combine yeast, 2 tsp sugar and 1/2 cup warm water and whisk until the yeast has dissolved. Allow to rest 5 minutes. Add in remaining 1 cup warm water, olive oil, salt and vinegar. Fit mixer with the whisk attachment, set on low speed and slowly add in 1 3/4 cups of the flour and mix until combined.
Switch to a dough hook and slowly add in remaining 1 3/4 cups flour, then knead mixture on medium-low speed for about 5 – 7 minutes, adding in up to an additional 1/2 cup flour as needed, until dough is smooth and elastic (dough should be slightly sticky but should not stick to a clean fingertip). Cover the bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 hours.

For the pizza sauce:
Combine all ingredients in a bowl. Preferably let rest for 30 minutes (while the dough is rising) to allow flavours to meld.

To assemble pizza:
Place a pizza stone in the oven and preheat oven to 450°F or 230°C. While oven preheats assemble the pizza. Punch down pizza dough (divide into two equal 16 oz portions, freeze one in a resealable bag for later use or make 2 pizzas right away). Place a sheet of parchment paper over a pizza peel, then lightly dust parchment paper with flour. Pat/roll and stretch the dough on the pizza peel to a 13-inch round while creating a rim along edge of the dough.
Using a fork (without piercing all the way through) pierce dough many times over surface. In a small bowl stir together 1 Tbsp olive oil with 1 clove garlic and brush evenly over top and edges of pizza, then evenly spread about 2/3 cup of the pizza sauce over pizza (leaving rim uncoated).
Top evenly with cheeses (again leaving rim uncoated) and pepperoni slices (if using turkey pepperoni, I recommend adding halfway through baking). Carefully slide the pizza (on parchment paper) to the preheated pizza stone in the oven and bake 12 – 15 minutes until crust is golden.