Valerie produces a crisp and pillowy focaccia as the crust for this cheesy pizza with additional pepperoni!
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DISH THANKS TO VALERIE BERTINELLI
Total: 3 hr
Active: 45 minutes
Yield: 6 servings
3 1/2 cups bread flour, spooned into measuring cups and after that leveled off
1 1/2 teaspoons kosher salt
1 1/4 teaspoons instantaneous yeast
1 1/2 cups lukewarm water
1 teaspoon honey
1/2 cup extra-virgin olive oil
Sauce, recipe follows
5 ounces sliced pepperoni
15 deli-style slices Monterey Jack cheese (about 8 ounces).
Dried oregano, for garnish.
Red pepper flakes, for garnish.
Newly grated Parmesan, for garnish.
One 14-ounce can crushed tomatoes.
2 tablespoons extra-virgin olive oil.
3/4 teaspoon kosher salt.
1/4 teaspoon granulated sugar.
1 clove garlic, carefully grated.
Special equipment: two 18-by-13-inch rimmed baking sheets.
Add the flour, salt and yeast to the bowl of a stand mixer and blend to combine. Include the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Blend to integrate. Add the water mix to the mixer bowl and use a rubber spatula to incorporate the ingredients somewhat. Connect the bowl to the stand mixer fitted with the dough hook and mix on low speed up until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer as much as medium speed and knead for 2 to 3 minutes.
Put the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it as soon as to coat all the sides of the dough in the olive oil. Cover the pan with an inverted flat pan of the same size and leave in a warm location to rise till doubled in size, about 2 hours.
After 2 hours, preheat the oven to 500 degrees F.
Get rid of the leading baking sheet and, utilizing the ideas of your fingers, delicately stretch the dough up until it nearly reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see dish listed below).
Discover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back excessive, let the dough sit for another 5 to 10 minutes prior to attempting to extend it further. When the dough is extended to fit the pan, top it with the sauce. Cover the sauce totally with the pepperoni, then top the pepperoni with the sliced up cheese. Transfer the pizza to the oven and bake up until the cheese is lightly browned in areas and the crust is golden, 15 to 20 minutes.
Get rid of the pizza from the oven and use a big spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve right away.
Yield: About 1 cup.
Include the tomatoes, olive oil, salt, sugar and garlic to a blending bowl. Whisk to combine and reserve.
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Valerie Bertinelli's Focaccia Pizza|Valerie's Home Cooking|Food Network.