Classic Red Stripe Pan Pizza

Name: Classic Red Stripe Pan Pizza
Cuisine: European, Italian, Mediterranean
Ingredients: 2 Tbsp olive oil; 1 lb refrigerated pizza dough, at room temperature; 10 oz mozzarella, fontina, Muenster or provolone cheese, cut into ¼-inch cubes, divided; 1 cup sliced pepperoni (optional); 1 (28-oz) can crushed, ground or whole tomatoes; 1 Tbsp red wine vinegar; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp granulated garlic; ¼ tsp coarsely ground black pepper; ½–1 tsp kosher salt, to taste

6 steps

This recipe, adapted from bread expert Peter Reinhart's new cookbook, , takes time, but it's simple and yields deliciously addictive homemade pizza. Dimpling the dough at intervals helps it relax, and topping it with some of the cheese while it rises infuses the pizza with more flavor and even better texture.

Updated at: Thu, 17 Aug 2023 13:09:01 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

192

High

Nutrition per serving

Calories2478.8 kcal (124%)

Total Fat113.5 g (162%)

Carbs273.4 g (105%)

Sugars42.9 g (48%)

Protein108.1 g (216%)

Sodium6490.9 mg (325%)

Fiber24.4 g (87%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2 Tbspolive oil

1 lbpizza dough

refrigerated, at room temperature

10 ozmozzarella cheese

fontina, Muenster or provolone, cut into 1/4-inch cubes, divided

1 cuppepperoni

sliced, optional

Crushed Tomato Pizza Sauce:

1 x 28 ozcan crushed tomatoes

ground or whole

1 Tbspred wine vinegar

1 tspdried basil

1 tspdried oregano

1 tspgranulated garlic

¼ tspcoarsely ground black pepper

½ tspkosher salt

to taste

Instructions

Step 1

Five hours before baking pizza, spread oil in a 13-by-9-inch baking pan. Place dough in center of pan; rub surface with some oil. Use your fingertips to dimple and expand dough in all directions. Cover pan loosely with plastic wrap; let stand 20 minutes. At 20-minute intervals, dimple dough from center toward edges of pan. (By third or fourth dimpling, dough should evenly cover surface of pan.) Sprinkle half of cheese evenly over dough, gently pressing into surface of dough. Cover and let rise 4 hours.

Step 2

At least 20 minutes before assembling pizza to bake, arrange rack in middle of oven and preheat oven to 500°F.

Step 3

Top dough evenly with pepperoni, if desired, and remaining cheese, making sure to get plenty of cheese around edges where dough meets the pan. Bake 8 minutes. Rotate pan 180 degrees; bake 10–12 minutes or until cheese caramelizes to golden brown and pepperoni bubbles and browns.

Step 4

Slide a spatula around edge of pizza to loosen and slide pizza onto a cutting board. Spoon stripes of pizza sauce across top. Cut pizza into 3- to 4-inch squares.

Crushed Tomato Pizza Sauce:

Step 5

In a large bowl, combine tomatoes, vinegar, basil, oregano, granulated garlic and pepper. Gradually add salt, to taste. Refrigerate up to 10 days or freeze up to 3 months. (Let sauce come to room temperature before adding to pizza.) Makes 3 cups.