Sourdough Pan Pizza (Detroit & Sicilian Styles)

breadtopia.com

Carol & John

subheading: See the NOTES for ingredient amounts for 11x17 and 9x13 pans:

subheading: Recipe for 10x14 inch pan, 548g dough:

200g bread flour (1 ½ cups)

100g fresh-milled white Sonora wheat berries or whole grain sprouted hard red spring wheat berries (¾ cup)

192g water (¾ cup + 1 Tbsp)

50g sourdough starter (scant ¼ cup)

6g salt (1 tsp)

subheading: Baker's Percentages:

67% bread flour

33% whole grain flour

64% water

17% starter

2% salt

subheading: Toppings and Assembly:

2 to 3 Tbsp light vegetable or olive oil for the pan

240g mozzarella cheese chunks (1 ½ cups)

80g provolone cheese chunks, not smoked/sharp (½ cup)

80g cheddar cheese chunks, medium or mild (½ cup)

1 tsp dried oregano

1 tsp dried basil

1 tsp crushed fennel seeds

¼ cup drained and sliced pepperoncini

½ tsp red pepper flakes

370g marinara sauce (1 ½ cups) I use the NYTimes "Classic Marinara" recipe with the addition of a 6 oz. can of tomato paste to thicken. You can freeze any extra sauce.

At least 24 slices of pepperoni

Directions at breadtopia.com

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