Favorite Recipes of Maverick Swaniel Harrienger

{July 4, 2013}   Pepperoni Deep-Dish Pizza (Cooking Light: Crave! [2013])

1 divided cup warm water

12 ounces bread flour

1 package dry yeast

4 teaspoons olive oil

.25 teaspoon kosher salt

Cooking spray

1 divided cup shredded part skim mozzarella cheese

1.5 cups Basic Pizza Sauce

1.5 oz. pepperoni slices

2 tablespoons grated Parmigiano-Reggiano cheese

  1. Pour .75 cup warm water in stand mixer with attached dough hook.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Add flour to warm water; mix until combined. Cover and let stand 20 m. Combine .25 cup warm water and yeast in a small bowl; let stand 5 m.  Add yeast mix, oil, and salt to flour mix; mix 5 m.  Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray.  Refrigerate 24 h.
  2. Remove dough from refrigerator.  Let stand, covered, 1 h.  Punch dough down.  Roll dough into 14″ x 11″ rectangle on a lightly floured surface.  Press dough into bottom and partially up sides 13″ x 9″ metal baking pan coated with cooking spray.  Cover dough loosely with plastic wrap.
  3. Position oven rack in lowest setting; place baking sheet on the rack.  Preheat oven to 450 degrees F.
  4. Remove plastic wrap from dough.  Arrange .5 cup mozzarella evenly over dough; top with Basic Pizza Dough Sauce, pepperoni, Parmigiano-Reggiano, and .5 cup mozzarella.  Place pan on baking sheet in oven; bake at 450 degrees F 25 m.  Cut pizza into 6 rectangles.  Serves 6.

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