Neapolitan Pepperoni Pizza

Based on: Cook’s Illustrated Thin Crust and Margarita Pizza recipes

Notes:

This recipe requires a pizza stone and a peel. You can shape the second dough round while the first pizza bakes, but don’t add toppings until just before baking. You can let the dough rise overnight in the refrigerator if you like; place the dough balls on a floured baking sheet and cover with plastic wrap coated with nonstick cooking spray. If using mozzarella packed in brine, pat the cheese cubes dry before placing them on the pizza.

Ingredients:

Dough

• 1 1/4 teaspoons instant yeast
• 1 cup water (8 ounces), room temperature
• 2 3/4 cups unbleached all-purpose flour (12 3/4 ounces), plus extra for dusting work surface and peel
• Corn meal, for dusting
• 1 1/2 teaspoons table salt
• 2 teaspoons sugar
• 2 teaspoons extra virgin olive oil

Topping

• 1 (28-ounce) can diced tomatoes
• 1/2 teaspoon sugar
• 1 small clove garlic , minced or pressed through a garlic press (optional)
• Table salt
• 8 ounces mozzarella cheese, either grated or fresh (see note above), cut into 1-inch chunks
• 1 package pepperoni
• 2 teaspoons extra virgin olive oil

Directions:

For the crust –

1. Adjust oven rack to lowest position, set pizza stone on oven rack.
2. In liquid measuring cup, whisk yeast into water to dissolve. Add the olive oil. In a food processor fitted with metal blade, process flours, salt, and sugar until combined, about 5 seconds.
3. With machine running, slowly add liquid through feed tube; continue to process until dough forms satiny, sticky ball that clears sides of workbowl, 1 1/2 to 2 minutes. (If after 1 minute dough is sticky and clings to blade, add 1 to 2 tablespoons all-purpose flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons water and process until dough forms ball.) The original recipe doesn’t call for olive oil in the dough, so you will probably have to add a little extra flour back in.
4. Divide dough in half and shape into smooth, tight balls. Place on floured counter or baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray and let rise until doubled in volume, about 1 hour.

For the topping –

1. Preheat the oven to 500 or even 550 degrees if it will go that high. In a clean bowl of food processor, process tomatoes until crushed, two or three 1-second pulses. Transfer tomatoes to fine-mesh strainer set over bowl and let drain at least 30 minutes, stirring occasionally to release liquids. Combine the drained tomatoes, sugar, garlic (if using), and 1/4 teaspoon salt in bowl.

Shaping and cooking the pizzas -

1. When dough balls have doubled in size, dust dough liberally with flour and transfer balls to well-floured work surface. I used corn meal on the work surface instead to give the crust a little extra crunch.
2. Press one ball into 8-inch disk. Using flattened palms, gently stretch disk into 12-inch circle, working along outer edge and giving disk quarter turns. I can never this technique to work well, instead I place the 8-inch disk onto a piece of parchment paper and use a rolling pin to flat it. The flattened pizza should be about 1/16″ thick.
3. Lightly flour your pizza peel. Lift edges of dough round to brush off any excess flour, then transfer dough to peel. Spread thin layer of tomato topping (about 1/2 cup) over dough with rubber spatula, leaving 1/2-inch border around edge. Add lots of pepperoni.
4. Slide the pizza onto the stone and bake until crust begins to brown, about 5 minutes. Remove pizza from oven with peel, close oven door, and top pizza with half of cheese chunks, spaced evenly apart. I also grated a bunch of Romano cheese on top for extra flavor.
5. Return the pizza to the stone and continue cooking until cheese is just melted, 4 to 5 minutes more. Transfer to cutting board. Slice and serve immediately. Repeat step 2 to shape, top, and bake second pizza.