Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

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8 steps47 min

Ingredient prep checklist

Peeled Tomatoes: One 28-ounce (800g) can whole peeled tomatoes
Natural-casing Pepperoni: 12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch-thick slices

To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 20g olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

Image detailsDough formed inside food processor, with dough ball riding on top of the blade.Serious Eats / Julia Estrada · Sicilian Pizza With Pepperoni and Spicy Tomato Sauce RecipeDev reference

This step uses

500g bread flour (17.5 ounces; about 3 1/2 cups)
14g kosher salt (0.5 ounce; about 1 tablespoon); for table salt use same weight or half as much by volume
6g instant or rapid-rise yeast (0.25 ounce; about 1 1/2 teaspoons)
20g extra-virgin olive oil (0.70 ounce; 2 tablespoons), plus 40g (1.4 ounces; 1/4 cup) for the baking pan
325g room-temperature water (11.5 ounces; about 1 cup plus 7 tablespoons)

Full ingredient reference

500g bread flour (17.5 ounces; about 3 1/2 cups)
14g kosher salt (0.5 ounce; about 1 tablespoon); for table salt use same weight or half as much by volume
6g instant or rapid-rise yeast (0.25 ounce; about 1 1/2 teaspoons)
20g extra-virgin olive oil (0.70 ounce; 2 tablespoons), plus 40g (1.4 ounces; 1/4 cup) for the baking pan
plus 40g (1.4 ounces; 1/4 cup) for the baking pan
325g room-temperature water (11.5 ounces; about 1 cup plus 7 tablespoons)
20g extra-virgin olive oil (0.70 ounce; 2 tablespoons)
9 medium cloves garlic (45g), roughly chopped
roughly chopped
1 tablespoon dried oregano
2 teaspoons red pepper flakes, or more to taste
or more to taste
One 28-ounce (800g) can whole peeled tomatoes
1 teaspoon sugar
Kosher salt
1 pound (450g) sliced deli-style mozzarella cheese
12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch-thick slices
cut into 1/8-inch-thick slices
4 ounces (115g) ground Pecorino Romano cheese

References

This step uses

500g bread flour (17.5 ounces; about 3 1/2 cups)
14g kosher salt (0.5 ounce; about 1 tablespoon); for table salt use same weight or half as much by volume
6g instant or rapid-rise yeast (0.25 ounce; about 1 1/2 teaspoons)
20g extra-virgin olive oil (0.70 ounce; 2 tablespoons), plus 40g (1.4 ounces; 1/4 cup) for the baking pan
325g room-temperature water (11.5 ounces; about 1 cup plus 7 tablespoons)

Full ingredient reference

500g bread flour (17.5 ounces; about 3 1/2 cups)
14g kosher salt (0.5 ounce; about 1 tablespoon); for table salt use same weight or half as much by volume
6g instant or rapid-rise yeast (0.25 ounce; about 1 1/2 teaspoons)
20g extra-virgin olive oil (0.70 ounce; 2 tablespoons), plus 40g (1.4 ounces; 1/4 cup) for the baking pan
plus 40g (1.4 ounces; 1/4 cup) for the baking pan
325g room-temperature water (11.5 ounces; about 1 cup plus 7 tablespoons)
20g extra-virgin olive oil (0.70 ounce; 2 tablespoons)
9 medium cloves garlic (45g), roughly chopped
roughly chopped
1 tablespoon dried oregano
2 teaspoons red pepper flakes, or more to taste
or more to taste
One 28-ounce (800g) can whole peeled tomatoes
1 teaspoon sugar
Kosher salt
1 pound (450g) sliced deli-style mozzarella cheese
12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch-thick slices
cut into 1/8-inch-thick slices
4 ounces (115g) ground Pecorino Romano cheese