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

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

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Pizza

Chicago-style pan pizza eschews a thin, crisp, sparsely topped crust in favor of a thick, tender crust loaded with toppings. However, the unique pan pizza crust requires unique dough.

SERVES4 to 6 (Makes two 9-inch pizzas)

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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 ...

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