Pepperoni Pan Pizza

Ingredients

• 400 g (14 oz) Bread flour
• 2 tsp Instant yeast
• 2 tsp Fine salt
• 1 tsp Sugar
• 300 ml (1¼ cups) Lukewarm water
• 4 tbsp (60 ml) Olive oil, divided: 2 tbsp for the dough, 2 tbsp for the pan
• 240 ml (1 cup) Crushed tomatoes, canned
• 1 Garlic clove, grated
• 1 tsp Dried oregano
• 225 g (8 oz) Low-moisture mozzarella, coarsely grated
• 115 g (4 oz) Pepperoni slices
• 28 g (1 oz) Parmesan, finely grated

You’ll need: 30 cm (12 in) ovenproof frying pan or similar pan, Oven gloves, Spatula

Method

1. 1

   Mix the dough. Stir the flour, yeast, salt and sugar together in a large bowl. Add the water and 2 tbsp of the oil and mix with a spatula to a sticky dough with no dry flour. Cover and leave for about 1 hour 30 minutes, until doubled in size.

2. 2

   Shape. Pour the remaining oil into a 30 cm (12 in) ovenproof cast-iron frying pan or a similar-size baking pan. Tip in the dough, turn it once to coat, and press it gently towards the edges. If it springs back, rest it for 10 minutes and press again. Cover and leave for 20 minutes.

3. 3

   Heat the oven. Heat the oven to 230°C (450°F) with a rack in the lower third.

4. 4

   Top. Mix the tomatoes, garlic and oregano with a pinch of salt. Spread over the dough, leaving a thin border. Scatter the mozzarella all the way to the edge so it crisps against the pan, then add the pepperoni and Parmesan.

5. 5

   Bake. Bake for 18 to 20 minutes, until the cheese is bubbling and the edges are deep golden brown. The pan will be extremely hot, so use oven gloves, and leave it clearly marked afterwards.

6. 6

   Rest. Rest for 5 minutes. Run a knife around the edge, lift the pizza out onto a board and slice.