Pepperoni Sheet-Pan Pizza

Name: Pepperoni Sheet-Pan Pizza
Yield: Serves 4 to 6
Ingredients: 3 cups (15 ounces), all-purpose flour; 2 teaspoons, instant or rapid-rise yeast; 2 teaspoons, sugar; 1⅓ cups, water; 1 teaspoon, table salt; ¼ cup, extra-virgin olive oil; 1¼ cups, canned crushed tomatoes; 2 tablespoons, extra-virgin olive oil; 2 , garlic cloves, minced; 3 , anchovy fillets, minced; 1½ teaspoons, dried oregano; 1 teaspoon, sugar; ½ teaspoon, red pepper flakes, plus extra for sprinkling; ½ teaspoon, table salt; 1 ounce, Parmesan cheese, grated (½ cup), plus extra for sprinkling; 12 ounces whole-milk block, mozzarella cheese, shredded (3 cups); 4 ounces thinly sliced, pepperoni

Main Courses
Pork
Pizza

By Matthew Fairman ･ Appears in Cook's Country August/September 2022

You’re just a few hours away from a crowd-pleasing pie with lacy edges and a crispy, airy, focaccia-like crust.

SERVES 4 to 6

TIME 1¼ hours, plus 1 hour 20 minutes rising

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