pbs is our friend.
i looooove the show america's test kitchen.
these fine people set out to find the best kitchen gadgets, food products and recipes around.
they will literally test a recipe a 100 different ways over a period of weeks and months until its perfected.
everything i have ventured to make from the show has been no less then spectacular.
if there were one food jere jae could eat every. single. night. of his life it would be pizza.
i don't let him, but he would.
he so would.
he don't care where it comes from, as long as it resembles a round disk with meat and cheese on it.
i on the other hand like my pizza to be homemade and full of flavor.
i have been trying to find a recipe that will be a justice family go-to.
enter america's test kitchen recipe for pepperoni pan pizza.
this deep dish pie will make you forget what day of the week it is...
and then you'll take the delivery guy's phone number off speed dial.
it is such a simple process.
please make it.
come on over and i will hold your hand as we make it together.
that's how bad i want you to try this recipe.
don't let things with yeast scare you.
Pepperoni Pan Pizza from America's Test Kitchen
Makes two 9-inch pizzas serving 4 to 6
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 all-purpose flour , plus extra for counter
1 package instant yeast (2 1/4 tsp.)
1 teaspoon kosher salt or 1/2 teaspoon table salt
(3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce
3 cups shredded part-skim mozzarella cheese
1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes.* Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.**
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.
Pizza Dough without a Mixer
In step 2, mix the flour, yeast, and salt together in a large bowl. Make a well in the flour, then pour the milk mixture into the well. Using a wooden spoon, stir until the dough becomes shaggy and difficult to stir. Turn out onto a heavily floured work surface and knead, incorporating any shaggy scraps. Knead until the dough is smooth, about 10 minutes. Shape into a ball and proceed as directed.NOTES:
*If the dough doesn't pull together, add a tablespoon of warm water. Continue until the dough pulls together, this can happen based on the weather and the humidity in your kitchen.
**This step will render out excess fat from the pepperoni, soaking into the paper towel, instead of your pizza. Genius!