Sicilian Pizza with Pepperoni and Spicy Tomato Sauce

seriouseats.com

LeAnn

Using food processor for dough

subheading: For the Dough (see note):

500 g bread flour (17.5 ounces; about 3 ½ cups)

14 g kosher salt (0.5 ounce; about 1 tablespoon); for table salt use same weight or half as much by volume

6 g instant or rapid-rise yeast (0.25 ounce; about 1 ½ teaspoons)

60 g extra-virgin olive oil (2.1 ounces), divided

325 g room-temperature water (11.5 ounces; about 1 cup plus 7 tablespoons)

subheading: For the Sauce:

20 g extra-virgin olive oil (0.70 ounce; about 2 tablespoons)

9 medium cloves garlic ( 45 g), roughly chopped

1 tablespoon dried oregano

2 teaspoons red pepper flakes, or more to taste

One 28-ounce ( 800 g) can whole peeled tomatoes

1 teaspoon sugar

Kosher salt

subheading: To Assemble and Bake:

1 pound ( 450 g) sliced deli-style mozzarella cheese

12 ounces ( 325 g) natural-casing pepperoni, cut into ⅛-inch-thick slices

4 ounces ( 115 g) ground Pecorino Romano cheese

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