Sicilian pepperoni pan pizza
New tradition: Sicilian Sundays.
Makes
6
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
Bread flour: 4 cups (500 g)
Warm water: 1 1/2 cups
Instant yeast: 1 teaspoon
Fine salt: 2 teaspoons
Olive oil: 1/4 cup, plus more for the pan
Crushed tomatoes: 1 cup, with a pinch of salt
Dried oregano: 1 teaspoon
Low-moisture mozzarella: 12 oz, shredded
Pepperoni: 3 oz, thinly sliced
Method
Stir the flour, yeast and salt together in a large bowl. Add the water and 1/4 cup olive oil and mix until no dry flour is left.
Cover the bowl and let the dough rise for 2 hours, until puffy.
Pour 3 tablespoons olive oil into a 9 by 13 inch metal pan. Press the dough into the pan and out to the corners. If it springs back, rest it 15 minutes and try again.
Cover and let the dough rise in the pan for 1 hour, until puffy.
Heat the oven to 475°F with a rack in the lower third.
Spread the crushed tomatoes over the dough and sprinkle with oregano. Cover with mozzarella all the way to the edges so the cheese crisps against the pan.
Lay the pepperoni over the cheese.
A grown-up bakes the pizza for 20 to 25 minutes, until the bottom is deep golden and the cheese is bubbling and browned at the edges.
Rest the pizza for 5 minutes. Lift it out of the pan and cut into squares.
