Pepperoni Pan Pizza

A rectangular pepperoni pan pizza on a rimmed baking sheet. This pepperoni pan pizza is made with a simple yet superlative from-scratch tomato sauce, two types of mozzarella, Parmesan cheese, pepperoni, and either boughten or homemade boodle. Lavished with everyone ’ s favored lead and three types of cheese, this thick-crusted beauty means you can delete your closest pizza delivery place from your contacts and forget you ever craved anything else .
A rectangular pepperoni pan pizza on a rimmed baking sheet.
I didn ’ thymine begin out as some formally trained chef ridicule. I brewed beer for a live until I was about 30. Sounds like a dream, doesn ’ deoxythymidine monophosphate it ? While I was working at a brewery outside Mito, Japan, I happened to eat the best pizza of my life. Best pizza—in Japan ? Crazy, right ? After that slip, I knew that I wanted to concentrate on pizza and make it in my own highly personal way. My methods are old-school : Use the highest quality ingredients, make about everything from scratch, and take the time to do it proper. You can make the same big pizza that I make at the restaurant in your base, using your regular oven. Practice—and, o, a few straightforward guidelines—makes pizza.– Joe Beddia

Pepperoni Pan Pizza

A rectangular pepperoni pan pizza on a rimmed baking sheet. This pepperoni pan pizza is made with a simple yet acme from-scratch tomato sauce, two types of mozzarella, Parmesan cheese, pepperoni, and either boughten or homemade boodle. Lavished with everyone ‘s darling top and three types of tall mallow, this thick-crusted beauty means you can delete your closest pizza rescue place from your contacts and forget you ever craved anything else .
Joe Beddia

Prep

25

mins

Cook

12

mins

Total

3

hrs

30

mins

Entrees

Italian

4

servings

822

kcal

5

/

5

votesPrint RecipeBuy the Pizza Camp cookbook

Ingredients 

For the tomato sauce

  • One ( 28-ounce ) can crushed tomatoes or wholly peeled tomatoes crushed by hand or passed through a food grind

  • 2 garlic cloves minced

  • 1 1/2 teaspoons fine sea salt or less to taste

  • 2 tablespoons extra-virgin olive anoint

For the pepperoni pizza

  • 2 tablespoons extra-virgin olive petroleum plus 1 for drizzling

  • One ( 1-pound ) ball storebought or homemade pizza dough

  • 3/4 cup tomato sauce

  • 3 ounces fresh mozzarella* pinched into small chunks

  • 2 cups shredded low-moisture mozzarella*

  • 3 1/2 ounces sliced pepperoni

  • pinch or two dry marjoram

  • 3 tablespoons grated hard tall mallow

    such as Parmesan or pecorino Romano

Directions 

Make the tomato sauce

  • In a bowl, combine the tomatoes, garlic, salt, and anoint and shuffle thoroughly. You ‘re done. That ‘s your tomato sauce .
  • Let the tomato sauce sit in the refrigerator to let the flavors meld for at least a few hours and up to 1 week.

Make the pizza

  • Preheat the oven to 500°F (260°C) or 550°F (285°C). Adjust the oven rack to the middle position.

  • Slick a rim baking sheet or a large cast-iron frying pan or a 9-by-13-inch bake dish with 2 tablespoons oil. If desired, line it with a plane of parchment wallpaper . ☞TESTER TIP : use parchment paper means there ‘s no pawn and scrubbing molten cheese and burnt-on tomato sauce from your frying pan or pan after dinner. Simply pucker and toss the parchment and you ‘re done .
  • Carefully stretch your dough to fit your sheet, skillet, or dish.

  • Spread the tomato sauce over the dough and top with both mozzarellas. Arrange the pepperoni on top.

  • Bake until the crust turns golden brown and the cheese melts, 11 to 12 minutes.

  • Finish with a drizzle of olive oil, the oregano, and the grated hard cheese. Slide onto a cutting board, slice, and devour.

Print Recipe

Notes

*What’s the difference between fresh and low-moisture mozzarella?

You might think it’s overkill to have 3 different kinds of cheese on a pizza (but if you’re like us, the only thing better than cheese is more cheese) but let us explain why. Fresh mozzarella (the kind in brine) is lovely on a pizza because it melts into creamy, milky-fresh pools. However, it does need to be dried a little beforehand, otherwise, you’ll end up with soggy spots. Tear it into smaller pieces and let it rest on paper towels for at least 15 minutes. Low-moisture mozzarella, on the other hand, is the other end of the spectrum. It’s drier and gives you that melted, stretchy cheesiness. You want a better quality low-moisture cheese because the cheaper stuff gets pretty rubbery.

Show Nutrition

Serving:

1

portion

Calories:

822

kcal

(41%)

Carbohydrates:

67

g

(22%)

Protein:

35

g

(70%)

Fat:

47

g

(72%)

Saturated Fat:

17

g

(106%)

Trans Fat:

1

g

Cholesterol:

90

mg

(30%)

Sodium:

2922

mg

(127%)

Potassium:

761

mg

(22%)

Fiber:

5

g

(21%)

Sugar:

15

g

(17%)

Vitamin A:

2407

IU

(48%)

Vitamin C:

31

mg

(38%)

Calcium:

466

mg

(47%)

Iron:

5

mg

(28%)

Recipe Testers’ Reviews

Originally published September 14, 2018
Recipe © 2017 Joe Beddia. Photo © 2017 Randy Harris. All rights reserved. All materials used with permission. originally published September 14, 2018 #leitesculinaria on Instagram If you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We ‘d love to see your creations on Instagram, Facebook, and Twitter .