Pepperoni Pan Pizza

Name: Pepperoni Pan Pizza
Yield: Serves 4 to 6 (Makes two 9-inch pizzas)
Ingredients: 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 (11⅔ ounces), all-purpose flour, plus extra for counter; 1 package, instant yeast; 1/2 teaspoon, table salt; 1 , (3.5-ounce) package sliced pepperoni; 1 1/3 cups, tomato sauce (see related recipe, "Basic Pizza Sauce"); 3 cups, shredded part-skim mozzarella cheese

Main Courses
Pizza

Appears in Cook's Country April/May 2006, America's Test Kitchen TV

Chicago-style pan pizza eschews a thin, crisp, sparsely topped crust in favor of a thick, tender crust loaded with toppings. However, the unique pan pizza crust requires unique dough.

SERVES 4 to 6 (Makes two 9-inch pizzas)

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