Emily and Matt Hyland’s Pepperoni Pan Pizza Recipe
3⁄4 cup plus 2 tbsp. warm water (about 110° F)
1 (1⁄4-oz.) pkg. active dry yeast
1 tsp. granulated sugar
2 1⁄ 3 cups bread flour
1 1⁄ 2 tbsp. olive oil
1 1⁄ 2 tsp. table salt
10 oz. mozzarella cheese, shredded (about 21⁄ 2 cups)
1 (8-oz.) can tomato sauce
40 pepperoni pieces
1. Place warm water, yeast and sugar in the bowl of a heavy-duty stand mixer fitted with dough hook; let stand until yeast and sugar are completely dissolved, about 5 minutes. Add flour, oil and salt to yeast mixture, and beat on medium speed until dough is
smooth and elastic, about 5 minutes.
2. Preheat oven to 500°F. Place dough on a lightly floured surface, and roll to
about a 15×10-inch rectangle. Carefully transfer dough rectangle to
a lightly oiled 17×12-inch rimmed baking sheet. Press dough to edges of baking sheet, pressing in an even layer. Cover and let rise at room temperature until doubled in bulk, about 30 minutes.
3. Sprinkle cheese evenly all over dough. Spread tomato sauce over cheese; place pepperoni evenly over top. Bake in preheated oven until edges are browned, 13 to 15 minutes. Remove pizza from pan, cut into slices, and serve immediately.
Active time: 25 minutes
Total time: 1 hour, 10 minutes