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Triple Pepperoni Pizza

Prep Time
1h 50 min
Yields
8 servings

Pizza topped with a homemade sauce, lots of meaty pepperoni and bubbly mozzarella cheese.

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ingredients

1
tbsp olive oil
½
recipe Foolproof Pizza Dough, recipe follows
4
tbsp Pizza Sauce, recipe follows
1
ounce fresh mozzarella, torn
3
ounce mozzarella, shredded
1
ounce provolone, shredded
10
- 15 pepperoni slices
1
tsp Garlic Butter, recipe follows

Foolproof Pizza Dough

1
tbsp instant or active dry yeast
4
cups all-purpose flour
1
tsp kosher salt
cup olive oil, plus additional for drizzling

Pizza Sauce

1 15-oz
can crushed Italian plum tomatoes in thick puree
1 15-oz
can plum tomato strips
½
cup basil chiffonade
½
cup extra-virgin olive oil
½
tbsp Calabrian chile paste
1
tsp flaky sea salt, such as Maldon
1
tsp sugar
4
cloves garlic, peeled and roughly chopped

Garlic Butter

3 ½
stick salted butter
16
cloves garlic, finely pressed
Coarse sea salt
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directions

Step 1

Preheat the oven to 500°F. Brush a sheet pan with olive oil.

Step 2

Roll out the dough ball, then transfer to the sheet pan. Spoon on the pizza sauce and spread it around, then top with the fresh mozzarella.

Step 3

Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza.

Step 4

Place the pepperoni all over the top. Bake until done, 10 to 12 minutes. Brush the crust with garlic butter, then serve.

Step 5

Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.

Step 6

Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.

Step 7

Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.

Step 8

Cook’s Note: The dough is best made at least 24 hours in advance, and 3 or 4 days is even better.

Step 9

Add the plum tomatoes, tomato strips, basil, oil, chile paste, salt, sugar and garlic to a food processor and blend until smooth.

Step 10

Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don’t let the garlic brown.

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