Pepperoni Pan Pizza

Obviously pizza is one of the boy’s favorites, though Matthew wants his without Pepperoni.

Lesson Learned: The recipe calls for the dough to rise in a warmed (but off) oven, and I usually forget to preheat the oven. Today I put the dough into the oven while the gas was still on. So the plastic wrap covering the bowl broke, and the surface of the dough dried out and formed an unpleasant crust.  It wasn’t so bad in the final pizza, but made rolling the pizza crusts a nightmare. Next time I forget to preheat, I’ll only preheat to 175 degrees and double-check the plastic wrap after a few minutes.

Recipe is here.

Recipe Rating: 5-star. One of the kids favorites.
Cost: $2.50 for two 9-inch pizzas. (Mozzarella was on sale for $1/lb)
How much work? Low
How big of a mess?  Low.
Start time 4:45pm. Dinner time 6:30pm. Including 45 minutes of rising time for dough.

The recipe yields two pizzas. Definitely not greasy. I use low-fat mozzarella and pre-microwave the pepperoni between paper towels for 30 seconds.

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3 Responses to Pepperoni Pan Pizza

  1. […] even though it doesn’t go with Beef Stew. Also, I essentially had to cook two dinners (4 Pizzas for the kids). Overall:  Seldom has dinner for 20 people come together so […]

  2. Dough:
    2 1/3 cups all-purpose flour, plus extra for counter
    1 Tablespoon (1 package) instant yeast
    1/2 teaspoon table salt
    3/4 cup skim milk plus 2 additional tablespoons
    2 teaspoons sugar
    2 Teaspoons + 3 Tablespoon olive oil

    Basic Pizza Sauce: (for 4 pizzas)
    1 tablespoon olive oil
    2 cloves garlic, minced
    1 can (28 ounces) crushed tomatoes
    Table salt and ground black pepper

    Topping (for each pizza):
    1 oz sliced pepperoni for each pizza
    2/3 cups basic pizza sauce for each pizza
    12 oz part-skim mozzarella cheese for two pizza

    •With oven rack in middle position, heat oven to 225 degrees. Turn off when reaches 200 degrees.
    •Mix flour, yeast, and salt in standing mixer fitted with dough hook.
    •Warm milk to 110 degrees (50 seconds in microwave). Mix milk, sugar, and 2 tablespoons oil in measuring cup.
    •Turn mixer to speed 2 and slowly add milk mixture. After dough comes together, increase speed to speed 4 for 4 additional minutes until dough is shiny and smooth. Add extra flour if necessary.
    •Lightly grease large bowl with cooking spray. Add 1 1/2 tablespoons oil to each of two 9” cake pans.
    •Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven, about 20 to 30 minutes.
    •For Sauce, cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes.
    •Add tomatoes, increase heat to medium, and cook uncovered until slightly thickened, 15 minutes.
    •Season sauce with salt and pepper.
    •Transfer dough to lightly floured counter, divide in half with knife, and lightly roll each half into ball.
    • Working with 1 dough ball at a time, roll to 7 inches and shape dough. Press into oiled pan.
    •Cover with plastic wrap and set in warm spot (not in oven) for 10 to 20 minutes.
    •Preheat oven to 400 degrees
    •Shred 12 ounces of part-skim mozzarella cheese.
    •While dough rises, put pepperoni in single layer on plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds.
    •Ladle 2/3 cup sauce on each pizza, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese.
    •Bake about 18 minutes, then broil for3 minutes (watching the entire 3 minutes).
    •Let pizzas rest in pans for 5 minute before cutting.
    •Preparation time is 90-minutes. Makes two 9-inch pizzas serving 4.

  3. […] several years I’ve been making this thick-crust Pepperoni Pan Pizza, and my boys have love it every time. But the new new issue of Cook’s Illustrated […]

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