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Sicilian Pizza with Pepperoni and Spicy Tomato Sauce
Ingredients
  • subheading: For the Dough (see note):
  • 17.5 ounces bread flour (500g; about 3 ½ cups)
  • ½ ounce salt (14g; about 1 tablespoon)
  • ¼ ounce instant or rapid-rise yeast (6g; about 1 ½ teaspoons)
  • 0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus ¼ cup olive oil (60ml; 40g) for the pan
  • 11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons)
  • subheading: For the Sauce:
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 9 medium cloves garlic, roughly chopped
  • 1 tablespoon (about 4g) dried oregano
  • 2 teaspoons (about 3g) dried red pepper flakes, or more to taste
  • 1 (28-ounce; 800g) can whole peeled tomatoes
  • 1 teaspoon (about 4g) sugar
  • Kosher salt
  • subheading: To Assemble and Bake:
  • 1 pound (450g) sliced deli-style mozzarella cheese
  • 12 ounces (325g) natural-casing pepperoni, cut into ⅛-inch slices (see note)
  • 4 ounces (115g) ground Pecorino Romano cheese
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