Name: Homemade Sicilian Style Pepperoni Pizza
Ingredients: 1 loaf of focaccia bread; 12 oz pizza sauce; 1 tsp fresh oregano, chopped; 1/2 tsp onion powder; 1/2 tsp garlic powder; 12 oz mozzarella cheese; 7 oz large deli pepperonis; 1/2 cup original pepperonis; 1/2 cup of cup and char pepperonis; 3 1/2 cups bread flour; 2 tsp or 1 package of active dry yeast; 1 tsp salt; 2 cups warm water; 6 tbsp of olive oil

Description

A fluffy focaccia-like pizza crust that bakes up golden and crisp on the edges. It’s layered with your favorite store-bought pizza sauce, slices of melty mozzarella cheese, and not one, not two, but THREE layers of pepperoni that are crispy and curl as the pizza bakes.

Ingredients

Units Scale

1 loaf of focaccia bread
12 oz pizza sauce
1 tsp fresh oregano, chopped
1/2 tsp onion powder
1/2 tsp garlic powder
12 oz mozzarella cheese
7 oz large deli pepperonis
1/2 cup original pepperonis
1/2 cup of cup and char pepperonis

Homemade Focaccia Bread Dough

3 1/2 cups bread flour
2 tsp or 1 package of active dry yeast
1 tsp salt
2 cups warm water
6 tbsp of olive oil

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Instructions

In an electric mixer with the hook attachment, add flour, yeast, and salt. Mix to blend together. Add in warm water ( it should be about 95°F, a bit warmer than lukewarm). Mix on low speed for 5 minutes. Scrape the edges and bottom of the bowl to make sure all the flour is evenly incorporated. If you have loose bits of flour, after scraping the edges, mix for 1 more minute to blend.
Remove the bowl from the mixer and cover it with plastic wrap. Place in a warm, dry place to rise for 30 minutes.
Wet your hands (so the dough doesn’t stick to your hands) scrape the edge of the bowl with your hand and fold into the center. Turn the bowl and continue to scrape around the entire edge of the bowl, folding into the center of the dough. Cover again with plastic wrap and let it sit in a warm place to rise for an additional 30 minutes.
Drizzle a couple tbsp of olive oil on a 9×13-inch sheet pan and spread it around with your hands to cover all surfaces. Pour the dough onto the pan, and gently spread it out with your hands. Let the focaccia rise for a final 30 minutes on the pan. Preheat oven to 425°F.
After the final rise, lightly press fingers into the dough to make indentations, careful not to pop air bubbles in the dough. Drizzle with more olive oil, sprinkle with flaky salt.
Top with a generous spread of pizza sauce, then place larger deli pepperoni on top, next spread slices of mozzarella cheese, and finish with original and cup and char pepperonis.
Cook in preheated oven for 35-40 minutes until cheese is melted, crust is crisp on the edges. Let the pizza cool for a couple of minutes before slicing into large square pieces and enjoying!