TRIPLE PEPPERONI PIZZA

Triple Pepperoni Pizza image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 8 servings

Number Of Ingredients 23

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Ingredients

1 tablespoon olive oil
1/2 recipe Foolproof Pizza Dough, recipe follows
4 tablespoons Pizza Sauce, recipe follows
1 ounce fresh mozzarella, torn
3 ounces mozzarella, shredded
1 ounce provolone, shredded
10 to 15 pepperoni slices
1 teaspoon Garlic Butter, recipe follows
1 teaspoon instant or active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling
One 15-ounce can crushed Italian plum tomatoes in thick puree
One 15-ounce can plum tomato strips
1/2 cup basil chiffonade
1/2 cup extra-virgin olive oil
1/2 tablespoon Calabrian chile paste
1 teaspoon flaky sea salt, such as Maldon
1 teaspoon sugar
4 cloves garlic, peeled and roughly chopped
3 1/2 sticks salted butter
16 cloves garlic, finely pressed
Coarse sea salt

Steps:

Preheat the oven to 500 degrees F. Brush a sheet pan with olive oil.
Roll out the dough ball, then transfer to the sheet pan. Spoon on the pizza sauce and spread it around, then top with the fresh mozzarella.
Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza.
Place the pepperoni all over the top. Bake until done, 10 to 12 minutes. Brush the crust with garlic butter, then serve.
Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
Cook's Note: The dough is best made at least 24 hours in advance, and 3 or 4 days is even better.
Add the plum tomatoes, tomato strips, basil, oil, chile paste, salt, sugar and garlic to a food processor and blend until smooth.
Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.