Pepperoni Pan Pizza

Name: Pepperoni Pan Pizza
Yield: Serves 4 to 6 (Makes two 9-inch pizzas)
Ingredients: 1/2 cup, olive oil; 3/4 cup, skim milk plus 2 additional tablespoons, warmed to 110 degrees; 2 teaspoons, sugar; 2 1/3 cups (11⅔ ounces), all-purpose flour, plus extra for counter; 1 package, instant yeast; 1/2 teaspoon, table salt; 1 , (3.5-ounce) package sliced pepperoni; 1 1/3 cups, tomato sauce (see related recipe, "Basic Pizza Sauce"); 3 cups, shredded part-skim mozzarella cheese

30 comments

Appears in Cook's Country April/May 2006, America's Test Kitchen TV

Main Courses

Pizza

SEASON 8

SERVES4 to 6 (Makes two 9-inch pizzas)

has video

WHY THIS RECIPE WORKS

Pan pizza (often called deep-dish pizza) is named for the pan in which the dough is risen and cooked. This type of pizza is known for an irresistible, buttery crust that’s crispy on the bottom and chewy in the middle. We set out to develop ...

This is a members' feature.