Pepperoni Deep Dish Pizza Recipe with Figs Olives

valleyfig.com

Maggie

subheading: Deep Dish Pizza Dough:

3 ½ cups (508g) bread flour

1 ½ teaspoons (6g) Red Star Platinum Yeast

½ cup (75g) cornmeal

2 teaspoons (6g) fine kosher salt

6 tablespoons (78g) olive oil

1 cup (250ml) warm water ( 1 to 2 tablespoons more, if needed)

3 tablespoons melted unsalted butter

subheading: Quick Pizza Sauce:

1 cup (260g) crushed San Marzano tomatoes

1 teaspoon (1g) dried oregano

1 teaspoon (1g) kosher salt

¼ teaspoon (1g) garlic powder

¼ teaspoon (1g) red pepper flakes

subheading: Pizza Toppings:

1 (8 ounce / 227g) bag Orchard Choice® or Sun-Maid® California Mission Figs , stems removed

1 cup (135g) sliced black olives , drained

2 cups (8 ounce / 220g) shredded mozzarella cheese

20 pepperoni slices

¼ cup (1 ounce / 12g) grated Parmesan

Directions at valleyfig.com

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