Sheet Pan Pepperoni Vodka Pizza
I think if New York had a middle name, it would be pizza! I love making pizza from scratch because I get to customize it the way I like (and my customers ;-)) and I know I'm using high quality ingredients so it makes it healthier. I have the pizza dough recipe listed as well as the toppings. What makes this recipe "just right" is the sauce. I make a vodka sauce which adds an "umami" flavor to the pizza.
Equipment
- stand mixer (or hand mixer) for the dough
- plastic wrap or dish towel for the dough
- thermometer
- 9 x 13 sheet pan
- grater
- small bowl
- Rolling Pin
Ingredients
Dough
- 1 tbs organic olive oil plus more for coating the bowl and sheet pan
- 1 3/4 cups filtered warm water (110-115 degrees F
- 2 1/4 tsp active dry yeast
- 4 1/2 cups organic unbleached all-purpose flour spooned and leveled
- 4 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1 tbs organic raw cane sugar
Pizza
- 1 cup organic crush canned tomatoes
- 2 tbs organic heavy cream
- 1 tbs high quality vodka omit if want alcohol free
- 1 garlic clove grated
- 1/2 tsp dried oregano crushed with your hands
- 1/2 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 3 shallots (or 1/2 red onion) sliced very thinly
- 3 cups organic low moisture whole milk mozzarella hand shredded (not pre-shredded)
- 3 ounces organic sliced pepperoni (3/4 cup) omit for vegetarian
- crushed red pepper for topping
- 2 tbs fresh basil for topping
Instructions
Dough
- In the bowl of the stand mixer fit with the dough hook, whisk the water, yeast and sugar in the bowl. (If you have a hand mixer, do this in a large bowl. If you don't have a hand mixer you can still make the dough by hand). Let it stand for 10 minutes. Note if it doesn't foam, the yeast is no longer active and you'll need to start over with fresh yeast.
- With the mixer on low, gradually add in the flour. Once the flour is incorporated, add the salt and olive oil and continue to mix on low for 2 minutes until it's incorporated. Increase the speed to medium, mix until the dough forms a ball, about 5 minutes. This is when the gluten activates which makes the dough that beautiful chewy consistency. (Note, you can mix by hand and knead the dough for 10 minutes until the dough barely sticks to your hands and creates a nice, smooth ball).
- Take the dough out of the bowl and clean the bowl out, then oil it and place the dough back in the bowl. Coat the dough with the oil. Cover with plastic wrap or a damp towel, place in the oven with the oven OFF. Let it rest until it's doubled in size, 1 - 1 1/2 hours.
- Gently punch down the dough. Place a little bit of flour on the counter. Roll out the dough until it forms a rectangle of about 9 x 13.
Pizza
- Preheat oven to 500 degrees F. Brush a 9x13 rimmed baking sheet with olive oil. Stretch the dough so that it fully covers the inside of the sheet pan (corner to corner). If it springs back, cover it with a damp dish towel or plastic wrap at room temperature for 30 minutes.
- In a small bowl, mix together the crushed tomatoes, heavy cream, vodka, grated garlic, crushed oregano, and salt.
- Spread the tomato mixture evenly over the dough, leaving a 1/2 inch border. Top with the pepperoni (omit for vegetarian) cheese and shallots (or onion).
- Bake until cheese has melted and the crust is golden brown, 18-20 minutes. Top with crushed red pepper and freshly torn basil.
Notes
** Amazon Affiliate -I may receive compensation.