Description
This pizza is loaded with cheese, sauce and crisp pepperoni.
Ingredients
Units
Scale
- 2 cups + 2 TB bread flour
- 1 tsp instant yeast
- 1 1/2 tsp salt
- 1 cup water
- extra virgin olive oil (as needed)
- 14 oz pizza sauce
- 16 oz Wisconsin brick cheese, cubed (see link below recipe and in post)
- 12 oz pepperoni
Instructions
- Add the flour, yeast and salt to the bowl of your stand mixer, whisk to combine, and then add the water. Mix on low speed with the dough hook until a shaggy ball forms, then stop the mixer and allow to dough to rest for 10 minutes.
- After resting, knead on medium low speed until the dough has formed a smooth ball, which should take about 10 minutes. It will stick to the bottom of the bowl and still clean the sides.
- Remove the dough from the mixer and form the into a tight, smooth ball. Place into the mixer bowl, cover with plastic wrap and allow to rise in a warm place until doubled, about 2 hours.
- After the dough has doubled, add about 2 TB of olive oil to the pizza pan and turn to coat the dough in the oil. Press down on the dough with your hands and gently stretch it towards the edges of the pan. The dough won’t reach all the way at this point, so don’t force it.
- Cover the pan with plastic wrap and allow the dough to relax for a half hour before gently stretching again. The dough should now reach the corners. If not, give the dough more time to relax.
- When you can stretch the dough to reach just above the corners, cover the pan with plastic wrap again and set it aside while the oven preheats.
- Preheat the oven to 550°F, and place a sheet pan on the lowest rack in the oven. Allow to preheat for at least 30 minutes, and up to 45. Layer half of the pepperoni on top of the dough, followed by the cheese, and finally add three or four thick stripes of sauce over the top and the remaining half of the pepperoni.
- Bake the pizza on the hot sheet pan for 15 minutes, or until the cheese has formed a black crust on the edges and the top is lightly golden. Remove the pizza from the oven, and use a thin metal utensil to loosen the edges and pop the pizza from the pan and onto a cutting board. Slice and serve hot.
Nutrition
- Serving Size: 1 slice
- Calories: 311
- Sugar: 0.2 g
- Sodium: 808.2 mg
- Fat: 19.6 g
- Saturated Fat: 8.4 g
- Trans Fat: 0.4 g
- Carbohydrates: 19.9 g
- Fiber: 0.7 g
- Protein: 12.9 g
- Cholesterol: 46.8 mg