Halfway between a New York round and a pan pizza: thicker than a slice joint pie, baked on an oiled screen or pan so the bottom crisps, with a sweeter sauce and pepperoni that curls into grease cups.
Method
- Mix a soft, slightly sweet dough and knead until smooth.
- Bulk until doubled, then press into an oiled pan or onto an oiled screen.
- Proof in the pan until visibly risen, about an hour and a half.
- Sauce to the edge, then a heavy layer of cheese, then the pepperoni on top so it cups and chars.
- Bake until the edges pull away from the pan.
Fermentation
| Stage | Time | Temperature | Notes |
|---|---|---|---|
| Bulk | 2 h | 23°C / 73°F | |
| Pan proof | 1.5 h | 23°C / 73°F |
Times are a guide. How to read the dough instead of the clock →
The bake
Oven260°C500°F
Time13-16 minutes
Surface. Oiled pan or screen
Use natural-casing pepperoni cut thick. Thin deli slices lie flat and never cup.
On top
- Sauce
- Cooked, sweet, oregano-forward.
- Cheese
- Whole milk mozzarella, applied heavily.
- Toppings
- Pepperoni. Occasionally hot sauce, which the rest of the country assumes is mandatory and is not.
You got it right when Curled pepperoni cups holding orange grease, and a crumb closer to bread than cracker.