Pepperoni Deep-Dish Pizza

Ingredients

• 2.5 cups bread flour 
• 2.3 teaspoons yeast dry
• 0.5 teaspoon kosher salt 
• 4 teaspoons olive oil 
• 2 tablespoons parmesan grated
• 5 ounces part-skim mozzarella cheese shredded divided
• 2 ounces pepperoni 
• 1.5 cups tomato sauce 
• 1 cup water divided (100° to 110°)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• plastic wrap
• baking pan
• stand mixer
• measuring cup

Directions

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
2. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes.
3. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly.
4. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms.
5. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours.
6. Remove dough from refrigerator.
7. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down.
8. Roll dough out to a 14 x 11inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.
9. Place a baking sheet in oven on bottom rack. Preheat oven to 45
10. Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella.
11. Place pan on baking sheet in oven; bake at 450 for 25 minutes or until crust is golden.
12. Cut pizza into 6 rectangles.