Our New Favorite Pizza!
Crispy edges, pillowy crust, gooey cheese and a tangy savory sauce...What's not to love?
makes 1 BIG pizza pie
2 1/2 cups bread flour
1 1/2 teaspoons yeast
2 teaspoons San Fransisco Sea Salt
1 1/2 cup warm water
6oz. pepperoni slices
12oz. fresh mozzarella, cut into cubes
1 1/2 cups Artichoke and Olive Marinara
Combine pizza crust ingredients in a stand mixer fitted with the dough hook attachment. Slowly blend together forming a slightly sticky dough ball. Cover the mixer's bowl with plastic wrap and let the dough proof for 30 minutes. Knead the dough on low speed for 5-6 minutes and remove from the bowl. Place the dough in a lightly oiled high sided metal pan and cover with plastic wrap. Let proof for another 30 minutes.
Preheat oven to 500°F and place one of the oven's rack on the lowest shelf. Stretch the dough to fill the bottom of the pan. Top pizza with pepperoni and mozzarella, being sure to spread the cheese to the edges of the pan. Spoon marinara on top of the pizza. Bake for 20 minutes or until the edges are caramelized and the cheese is bubbly and golden brown. Let rest for 5 minutes before slicing and serving.