1 cup water
1/4 cup white wine vinegar
1/2-ounce dehydrated porcini mushrooms
1 (8 by 14-inch) piece focaccia
1/4 cup extra-virgin olive oil, plus extra for preparing pan and garnishing
1 1/2 cups canned whole tomatoes with basil
8 ounces fresh Buffalo mozzarella
1/2 cup shredded aged mozzarella
4 cloves garlic, roughly chopped
18 to 20 thick pepperoni slices
1/3 cup shredded Parmigiano-Reggiano
2 cups fresh basil leaves
Salt and freshly ground black pepper
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