Prince St. Pizza Spicy Pepperoni

10 mins
Serves 12
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Directions

  1. 1Make the dough in a food processor by combining bread flour, kosher salt, yeast, olive oil, and water.
  2. 2Make the dough in a food processor by combining bread flour, kosher salt, yeast, olive oil, and water.
  3. 3Make the dough in a food processor by combining bread flour, kosher salt, yeast, olive oil, and water.
  4. 4Press the dough into a greased 9x13 pan and let it proof for about an hour or two until doubled in size.
  5. 5Press the dough into a greased 9x13 pan and let it proof for about an hour or two until doubled in size.
  6. 6Press the dough into a greased 9x13 pan and let it proof for about an hour or two until doubled in size.
  7. 7Make the sauce by simmering canned tomatoes, salt, and sugar until somewhat reduced, then immersion blend until smooth.
  8. 8Make the sauce by simmering canned tomatoes, salt, and sugar until somewhat reduced, then immersion blend until smooth.
  9. 9Make the sauce by simmering canned tomatoes, salt, and sugar until somewhat reduced, then immersion blend until smooth.
  10. 10Top the risen dough with thinly sliced fresh mozzarella.
  11. 11Top the risen dough with thinly sliced fresh mozzarella.
  12. 12Top the risen dough with thinly sliced fresh mozzarella.
  13. 13Add a moderate amount of sauce, then add thickly sliced pepperoni.
  14. 14Add a moderate amount of sauce, then add thickly sliced pepperoni.
  15. 15Add a moderate amount of sauce, then add thickly sliced pepperoni.
  16. 16Grate pecorino on top and bake at 450 degrees for about 20 minutes, or until the pepperoni cups are almost burnt.
  17. 17Grate pecorino on top and bake at 450 degrees for about 20 minutes, or until the pepperoni cups are almost burnt.
  18. 18Grate pecorino on top and bake at 450 degrees for about 20 minutes, or until the pepperoni cups are almost burnt.
  19. 19Let the pizza cool on a rack before slicing.
  20. 20Let the pizza cool on a rack before slicing.
  21. 21Let the pizza cool on a rack before slicing.
  22. 22Garnish with chiffonade basil and freshly grated pecorino.
  23. 23Garnish with chiffonade basil and freshly grated pecorino.
  24. 24Garnish with chiffonade basil and freshly grated pecorino.

Ingredients

  • 500 grams bread flour
  • 500 grams bread flour
  • 500 grams bread flour
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 4 grams yeast
  • 4 grams yeast
  • 4 grams yeast
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 2 canned tomatoes
  • 2 canned tomatoes
  • 2 canned tomatoes
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 2 pepperoni
  • 2 pepperoni
  • 2 pepperoni
  • 1 fresh mozzarella
  • 1 fresh mozzarella
  • 1 fresh mozzarella
  • 1 pecorino
  • 1 pecorino
  • 1 pecorino
  • 1 basil
  • 1 basil
  • 1 basil
  • 1 honey
  • 1 honey
  • 1 honey

Equipment

food processor9x13 panimmersion blenderknifegrater