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Sicilian Pizza With Pepperoni And Spicy Tomato Sauce
Ingredients
- For the Dough (see note above):
- 17.5 ounces bread flour (500g; about 3 1/2 cups)
- 1/2 ounce salt (14g; about 1 tablespoon)
- 1/4 ounce instant or rapid-rise yeast (6g; about 1 1/2 teaspoons)
- 0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus 1/4 cup olive oil (60ml; 40g) for the pan
- 11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons)
- For the Sauce:
- 2 tablespoons (30ml) extra-virgin olive oil
- 9 medium cloves garlic, roughly chopped
- 1 tablespoon (about 4g) dried oregano
- 2 teaspoons (about 3g) dried red pepper flakes, or more to taste
- 1 (28-ounce; 800g) can whole peeled tomatoes
- 1 teaspoon (about 4g) sugar
- Kosher salt
- To Assemble and Bake:
- 1 pound (450g) sliced deli-style mozzarella cheese
- 12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch slices (see note above)
- 4 ounces (115g) ground Pecorino Romano cheese
Chrome Extension
