Pepperoni Deep-Dish Pizza

Cooking Light May 2010

Yield: 6 servings (serving size: 1 rectangle)

Ingredients

• 1  cup  warm water (100° to 110°), divided
• 12  ounces  bread flour (about 2 1/2 cups)
• 1  package dry yeast (about 2 1/4 teaspoons)
• 4  teaspoons  olive oil
• 1/2  teaspoon  kosher salt
• Cooking spray
• 1 1/4  cups  (5 ounces) shredded part-skim mozzarella cheese, divided
• 1 1/2  cups  Basic Pizza Sauce
• 2  ounces  pepperoni slices
• 2  tablespoons  grated Parmigiano-Reggiano cheese

Preparation

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours.

2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a 14 x 11–inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9–inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.

3. Place a baking sheet in oven on bottom rack. Preheat oven to 450°.

4. Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450° for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.