Pepperoni Pan Pizza
2 cups flour
1 package instant yeast
1/2 teaspoon salt
3/4 cup milk, warmed to 110 degrees
2 tsp sugar
2 Tbsp oil
sauce (see below)
1. Set oven rack to lowest position. Heat to 200 degrees, then turn off.
2. Combine flour, yeast, and salt in a mixing bowl.
3. Mix milk, sugar, and 2 Tbsp oil in a measuring cup.
4. Pour the milk mixture into a well in the center of the flour mixture, and stir until it becomes too stiff.
5. Turn dough onto a heavily-floured surface and knead until smooth, about 10 minutes.
6. Form dough into a ball, place it in a greased bowl, cover with plastic wrap, and place in warm oven until doubled in size, about 30 minutes.
7. Transfer the dough to a lightly-floured surface, and stretch dough into a circle to fit the bottom of the pan. It should be slightly thicker near the edges.
8. Pour enough oil into the bottom of a heavy 12-inch cast iron skillet to just coat the bottom.
9. Place the dough circle into the bottom of the skillet, cover with plastic wrap, and let rise on counter for another 20 minutes.
10. Heat oven to 400 degrees.
11. Arrange pepperoni in single layers between paper towels, and microwave on high for 30 seconds, to render the excess grease.
12. Ladle sauce onto the dough, leaving a 1/2-inch border around the edges. Sprinkle with cheese, and top with pepperoni.
13. Bake until cheese is melted and pepperoni is browning around the edges, about 30-35 minutes.
14. Let pizza rest in skillet for 1 minute. Using a large spatula, transfer pizza to a cutting board, and cut into wedges.
1 tsp oil
1 clove garlic, pressed
14oz can crushed tomatoes
salt, pepper, and oregano
1. Cook oil and garlic in medium sauce pan over low heat until fragrant, about 2 minutes.
2. Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes.
3. Season with salt, pepper, and oregano to taste.
This may make a little bit more sauce than you need.