Sicilian Pizza With Pepperoni and Spicy Tomato Sauce
A Sicilian-style thick and airy pan pizza with a crisp, golden-brown bottom crust, spicy tomato sauce, sliced mozzarella, natural-casing pepperoni, and Pecorino Romano.
Quantities update for pizza count and yeast type.
Combine bread flour (500g), kosher salt (14g), instant yeast (6g), extra-virgin olive oil (20g), and water (325g) in food processor. Process until dough forms around blade, then process additional 30 seconds.
Pour extra-virgin olive oil (for pan) (40g) into rimmed baking sheet and spread evenly. Transfer dough to pan, turn to coat, and cover with plastic wrap. Let rise until slack and spreading, 2-3 hours.
Remove plastic wrap. Using oiled hands, gently press and stretch dough to fill pan, lifting corners to release air bubbles. Let rest 20-30 minutes.
Heat extra-virgin olive oil (for sauce) (20g) in saucepan over medium heat. Add garlic (45g), dried oregano (1tbsp), and red pepper flakes (2tsp), cook until aromatic, ~1 min. Add whole peeled tomatoes (800g) and break into fine chunks. Stir in sugar (1tsp). Simmer 15 min. Season with salt.
Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F (290°C).
Shingle sliced deli-style mozzarella cheese (450g) over dough. Spoon sauce over cheese and spread. Layer natural-casing pepperoni (325g) over surface. Sprinkle half of pecorino Romano cheese (57.5g).
Bake until the pepperonis are crisp and curled, and bottom is golden brown, ~10 min. Tent top with foil if needed to avoid over-browning.
Remove pizza from oven. Sprinkle remaining pecorino Romano cheese (57.5g). Slice and serve.
