The Best Sheet Pan PEPPERONI PIZZA Recipe

By Sip and Feast · 180 min

Ingredients

Instructions

1. Put the cold water in a large bowl. In another bowl, mix the flour, yeast, salt and sugar.
2. Add the dry ingredients to the water gradually and mix until a rough dough forms. Pour the olive oil over it, mix again to collect the residue, then turn the shaggy dough onto the work surface.
3. Knead for 5 to 7 minutes, adding at least 5 minutes in total. If it is too sticky, cover the dough with an upturned bowl and rest it for 30 minutes before kneading again.
4. Cover the dough with the bowl and let it rest for 30 to 40 minutes. Then pull the dough toward itself until it forms a smooth ball, pinch the seam closed, place it seam side down in an oiled bowl, cover tightly and refrigerate for at least 12 hours, ideally 24.
5. Take the dough out of the fridge 2 hours before using, keeping the bowl covered. Oil the bottom of a 12 by 16 inch pan with 6 tablespoons of olive oil.
6. Drain the crushed tomatoes and season them with 1/2 teaspoon of kosher salt. Save the juice for another use.
7. Press the dough into the pan corners with your fingertips, covering it with plastic and resting 45 minutes between each of two stretching rounds, until it fills the pan. Cover and set aside. Preheat the oven to 450°F with one rack at the lowest level and one at the highest.
8. Mince the garlic and mix it with 3 tablespoons of olive oil. Mix 2 teaspoons of Calabrian chili paste with 2 tablespoons of olive oil for the chili oil.
9. Remove the plastic, press the dough to the edges if needed, then layer the mozzarella in overlapping slices from a corner, leaving the outer 1/4 to 1/2 inch bare.
10. Spoon the drained tomatoes over the cheese in lines or spread, leaving open gaps. Add the pepperoni, which will shrink as it bakes. Drizzle 3 tablespoons of the garlic oil with the garlic pieces over the top.
11. Bake on the lowest rack for 12 minutes, turning the pan 180 degrees after 6 minutes.
12. After 10 to 12 minutes, check the bottom. If well browned, move to the top rack for 6 minutes; otherwise, keep it on the bottom rack for 6 minutes.
13. After 18 minutes total, remove the pizza. Drizzle chili oil to taste, then sprinkle the oregano and Pecorino Romano. Bake 2 more minutes on the top rack.
14. If the top is not crisp enough, broil for 30 to 60 seconds, watching closely. Total baking is about 20 to 22 minutes. Remove from the pan and cool on a wire rack for a couple of minutes before slicing.

Summarized from Sip and Feast's video. Watch it for the details.

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