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Triple Pepperoni Pizza

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  • Level: Intermediate
  • Total: 1 hr 50 min (includes rising time)
  • Active: 35 min
  • Yield: 8 servings
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Ingredients

1 tablespoon olive oil

1/2 recipe Foolproof Pizza Dough, recipe follows

4 tablespoons Pizza Sauce, recipe follows

1 ounce fresh mozzarella, torn 

3 ounces mozzarella, shredded

1 ounce provolone, shredded 

10 to 15 pepperoni slices 

1 teaspoon Garlic Butter, recipe follows

Foolproof Pizza Dough:

1 teaspoon instant or active dry yeast

4 cups all-purpose flour 

1 teaspoon kosher salt 

1/3 cup olive oil, plus additional for drizzling 

Pizza Sauce:

One 15-ounce can crushed Italian plum tomatoes in thick puree

One 15-ounce can plum tomato strips 

1/2 cup basil chiffonade 

1/2 cup extra-virgin olive oil 

1/2 tablespoon Calabrian chile paste 

1 teaspoon flaky sea salt, such as Maldon

1 teaspoon sugar 

4 cloves garlic, peeled and roughly chopped 

Garlic Butter:

3 1/2 sticks salted butter

16 cloves garlic, finely pressed 

Coarse sea salt

Directions

  1. Preheat the oven to 500 degrees F. Brush a sheet pan with olive oil.
  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.
  3. Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza.
  4. Place the pepperoni all over the top. Bake until done, 10 to 12 minutes. Brush the crust with garlic butter, then serve.

Foolproof Pizza Dough:

Yield: Makes 2 pizzas
  1. Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
  2. 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.
  3. 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.
  4. Cook's Note: The dough is best made at least 24 hours in advance, and 3 or 4 days is even better.

Pizza Sauce:

Yield: 4 1/2 cups
  1. Add the plum tomatoes, tomato strips, basil, oil, chile paste, salt, sugar and garlic to a food processor and blend until smooth.

Garlic Butter:

Yield: 1 1/4 cups
  1. 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.