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Begin by making the pizza dough. Pour warm water into a bowl and sprinkle in yeast and sugar. Stir gently to dissolve. Let sit for 5 minutes or until bubbly.
In a stand mixer fitted with a dough hook combine flour, salt and 2 tbsp. olive oil. Begin to mix on low speed. Pour in yeast water mixture and knead for 5 minutes until everything comes together and a smooth dough is formed.
Drizzle a good amount of oil into a nonstick 9x13, high-sided cake pan. Place the dough into the pan, cover and let rise in a warm area until doubled in size (1 ½ hours up to 3). Once it has risen, press it out to the sides and corners of the pan, if it bounces back let it rest for a few minutes and try again. Rest, again, covered for 30 minutes.
While the dough rests make the sauce. In a bowl combine the tomato puree, salt, pepper, garlic powder, oregano and chili flakes. Mix together. No need to cook the sauce now, it’ll cook on the pizza.
Next cut the cheese into ½-inch cubes and slice the pepperoni into ¼ inch thick slices. Set aside.
Place a pizza stone in the lower 2/3rds of the oven and preheat to 500°F, or as hot as your oven will go.
To assemble the pizza, make sure the rested dough now reaches to all of the corners and edges. Start by laying the cheese cubes all over the pizza, touching the edges of the pan and into the corners, this makes sure you have those burnt, crispy edges. Next drizzle the sauce over the pizza in 3-4 long rows, making sure you don’t fully cover the entire pizza and cheese. Lastly, add the pepperoni slices.
Bake for 13-15 minutes or until the dough has puffed up, the cheese has melted and the sides and edges are lightly blackened and crispy.
Remove from oven and using an offset spatula carefully release the pizza from the pan. Sprinkle with parmesan cheese and let cool a few minutes before slicing into squares. Serve with extra sauce.
Recipe Courtesy of Megan Mitchell