PEPPERONI PIZZA

Pizza Dough

¾ cup warm water

2 t active dry yeast

2 cups bread flour or all-purpose flour

½ t sea salt

Pour half of the warm water into the bowl of a stand mixer.  Add the yeast and let proof for 10 minutes, until creamy and bubbly.

Add 1 cup of the flour and using a spoon, mix together.  Add the rest of the warm water, flour and salt.  Hook up the bowl with the hook attachment and mix until dough forms a ball.

Adding a little more flour if needed.

Remove from bowl and form into a smooth ball. 

Place in an oiled bowl, cover with plastic wrap or a damp clean tea towel and place ion a warm spot until dough doubles in size, about 2 hours.

Pizza Sauce

1 T olive oil

2 cloves garlic, minced or pressed

1 (28-oz) can crushed San Marzano tomatoes (or the best peeled tomatoes you can find)

1 t sugar

1 t sea salt

½ t fine black pepper

2 t dried Italian seasoning or 1 t dried basil and 1 t dried oregano

In a saucepan, heat the oil over medium heat. 

Add the garlic and cook a minute.

Add the crushed tomatoes, sugar, salt, pepper, and herbs.

Simmer for 30 minutes.  Set aside to cool

Toppings

¼ cup grated Parmigiano-Reggiano cheese

1 bag pepperoni

16 oz ball of fresh mozzarella, torn into small pieces

Olive oil

½ t red pepper flakes, optional

Lightly oil the center of a half sheet pan (13-by-18-inches).  

Put the pizza dough in the pan and gently stretch it to fit so the dough reaches the corners.

If the dough seems temperamental, let it rest 10 minutes.

Preheat oven to 450 degrees F.

Scatter half of the grated cheese over the dough.

Spread some of the Pizza Sauce over the dough, except for the edges.

Add the pepperoni, scatter on the mozzarella cheese, drizzle with some olive oil and red pepper flakes, if using.

Place pizza in center of oven and bake for 10 minutes.

Rotate pan and bake another 8 to 10 minutes.

Place on a cutting board and cut into squares.

12 servings