Ultimate Sicilian Pepperoni Pizza with Spicy Tomato Sauce

Ingredients

For the Dough:

• 500g bread flour (about 3 1/2 cups)
• 14g kosher salt (about 1 tablespoon; adjust if using table salt)
• 6g instant or rapid-rise yeast (about 1 1/2 teaspoons)
• 60g extra-virgin olive oil (divided; about 4 tablespoons)
• 325g room-temperature water (about 1 cup + 7 tablespoons)

For the Sauce:

• 20g extra-virgin olive oil (about 2 tablespoons)
• 9 medium cloves garlic (roughly chopped; about 45g)
• 1 tablespoon dried oregano
• 2 teaspoons red pepper flakes (adjust to taste)
• 1 can (28-ounce/800g) whole peeled tomatoes
• 1 teaspoon sugar
• Kosher salt (to taste)

For Assembly and Baking:

• 1 pound (450g) sliced deli-style mozzarella cheese
• 12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch-thick slices
• 4 ounces (115g) ground Pecorino Romano cheese

Instructions

1. Make the Dough

• Food Processor: Combine flour, salt, yeast, 20g olive oil, and water. Process until a cohesive dough forms, then process for 30 seconds longer.
• Stand Mixer: Combine dry ingredients with olive oil. Add water and mix with a dough hook for 6 minutes on medium-high speed, until dough is smooth.
• No-Knead Method: Mix all ingredients by hand until combined. Cover and let rise at room temperature for 12-24 hours.

2. Prepare the Dough for Baking

1. Pour 40g olive oil into a 13×18-inch baking sheet and coat evenly.
2. Place the dough in the pan, turning to coat in oil. Cover and let rest 2–3 hours until relaxed and slightly spread.
3. Stretch dough into the pan corners gently. Let rest for another 20–30 minutes.

3. Make the Spicy Tomato Sauce

1. Heat olive oil in a saucepan. Sauté garlic, oregano, and red pepper flakes for 1 minute.
2. Add canned tomatoes with their juices, breaking them up with a masher. Stir in sugar and simmer for 15 minutes.
3. Season with salt and set aside to cool.

4. Assemble the Pizza

1. Preheat oven to 550°F (290°C), placing a rack on the lower level.
2. Arrange mozzarella slices over the dough. Spread sauce sparingly over the cheese.
3. Distribute pepperoni evenly, followed by half the Pecorino Romano.

5. Bake the Pizza

1. Bake for about 10 minutes, checking for a golden crust and crispy pepperoni. If needed, tent with foil to prevent over-browning.
2. Remove from oven and sprinkle with remaining Pecorino Romano.

6. Serve and Enjoy

Slice and serve while hot for an indulgent, flavorful meal!

Tips:

• For an extra-crispy bottom crust, preheat the baking sheet in the oven before adding the dough.
• Leftover sauce can be stored for another use or frozen for future pizza nights!