the Sage Test Kitchen

Pepperoni Pan Pizza

Name: Pepperoni Pan Pizza
Cook time: 600 s
Total time: 52200 s
Yield: Makes 1
Ingredients: 250 ml warm water; 2 tbsp milk; 1 tsp Coarse salt; ½ tsp instant dried yeast; 300 g bread flour or strong plain flour; 2 tbsp olive oil; Cooking oil spray - for greasing; 400 g can diced tomatoes; 1½ tsp extra-virgin olive oil; 1 clove garlic - crushed; ½ tsp dried oregano; 1 tsp Coarse salt; Pinch dried chilli flakes - optional; 75 g shredded mozzarella cheese; 65 g sliced pepperoni; 3 tbsp (15 g) grated parmesan cheese

The Pizzaiolo’s Pan pizza setting also delivers that clever trio of crisp base with pillowy chew and crunchy crust. Not forgetting a good scatter of sizzling pepperoni aka in pizza land…the mini frisbees of joy!

14 hrs 30 mins total time

10 mins active time

Easy

Makes 1

Ingredients

Measurements:

For the Essential Pan Pizza Dough

250 ml warm water
2 tbsp milk
1 tsp Coarse salt
½ tsp instant dried yeast
300 g bread flour or strong plain flour
2 tbsp olive oil
Cooking oil spray
for greasing

For the Essential Pizza Sauce

400 g can diced tomatoes
1½ tsp extra-virgin olive oil
1 clove garlic
crushed
½ tsp dried oregano
1 tsp Coarse salt
Pinch dried chilli flakes
optional

For the pizza

75 g shredded mozzarella cheese
65 g sliced pepperoni
3 tbsp (15 g) grated parmesan cheese

Instructions

1To make the pizza dough, place the water, milk, salt and yeast in a medium bowl. Add the flour and mix well to combine.
2Cover the bowl with plastic wrap and proof at room temperature for 12-24 hours.
3Pour the olive oil into the pizza pan and spread evenly to coat the base. Transfer the dough into the pan and turn it to coat evenly in the oil. Press the dough to flatten. Cover with oiled plastic wrap and stand, at room temperature for 2 hours, or until the dough has softened and spread towards the edge of the pan.
4About 15 minutes before the dough has finished proofing, preheat the oven. Select the Pan setting. Turn the Darkness dial to the Medium setting and select 18 minutes on the Timer dial. Meanwhile, make the pizza sauce.
5To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
6Once preheated, use your fingertips to press the dough all the way to the edge of the pan, popping any large bubbles that appear and keeping the thickness even.
7Leaving a small border, spread 250ml of the pizza sauce evenly over the dough. Scatter with half of the mozzarella, then top with the pepperoni, remaining mozzarella and parmesan.
Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.
8Place the pizza in the oven, press the Timer dial and cook for 18 minutes, or until the base is crisp and the cheese has melted.
9Transfer to a cutting board, slice and serve.