Italian · Brazil

Pepperoni Pan Pizza with No-Knead Dough

Name: Pepperoni Pan Pizza with No-Knead Dough
Total time: 90 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb bread flour; 1 tsp salt; 1 tsp sugar; 1 packet active dry yeast; 1 1/2 cups warm water; 2 cups tomato sauce; 1 cup shredded mozzarella cheese; 1/2 lb pepperoni slices; 1/4 cup extra virgin olive oil

A classic pepperoni pizza with a thick crust, tomato sauce, and pepperoni, made using a no-knead dough method for a softer texture.

90 minutes4 servings

Method

In a large bowl, mix bread flour, salt, sugar, and yeast.
Gradually add warm water and mix until a dough forms.
Let the dough rest at room temperature for 12-18 hours to ferment.
Preheat oven to 450°F (230°C) with a pizza stone or baking sheet.
Spread tomato sauce on the dough, add mozzarella, and top with pepperoni.
Drizzle with olive oil and bake for 12-15 minutes.

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