Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours.
Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a 14 x 11–inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9–inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.
Place a baking sheet in oven on bottom rack. Preheat oven to 450°.
Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450° for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.
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Delicious - I've made this several times since it was published and my husband and I love it! I've also used the Basic Sauce (with a few embellishments noted on that review) with the Cheese Pizza in CL Sept. 2006. My picky 15 yo likes that one better, as he's not a pepperoni fan. I like to use thinly sliced Boar's Head sandwich pepperoni from the deli - you can quarter the slices and use less and get the same great flavor. The Basic Sauce makes enough to freeze for another pizza, too - great recipe, very satisfying and tasty.
I have made a lot of pizza recipes out of CL, but this is one of my favorites. We have tried three pizza recipes from this article alone, and they were all good, but this one was wonderful. I used the pizza sauce recipe as well. I think if you are someone who LOVES lots of sauce on your pizza, then this is a good one for you.
Pretty great recipe. I'm so glad I finally got to use my dough hook on my kitchen aid mixer! The dough was easy. We didn't make the tomato sauce because we already had some commercial sauce in the fridge and wanted to use it up. Otherwise, we measured everything exactly. I used a glass Pyrex instead of a metal baking dish. We did like the magazine said and put the dish in the oven on top of a preheated baking sheet. We also turned off the oven 2 minutes before it was done to cool the Pyrex down (heard horror stories about Pyrex shattering when transferred from hot to cold surfaces). We also let this cool for 10 minutes once it was out of the oven.
I haven't finished making this yet. I'll rate it again when I'm finished.
I've got the dough in the refrigerator for 24 hours.
The end of step two has me covering the dough loosely with plastic wrap. This may seem silly, but the recipe doesn't say to remove the plastic wrap. Of course I won't do step 4 without removing the plastic wrap. I wonder why I would need plastic wrap for the few minutes it takes to warm up the oven. Is there a step missing? Do we need to raise the dough first?
Made this recipe for dinner the day I got the magazine. I used my own homemade sauce from fresh tomatoes and did not let the crust dough sit overnight, but otherwise followed the recipe. We really enjoyed it. It is a lot of crust, but very hearty and tasty. One slice is more than enough for dinner. We served it with a light green salad, and we will make it again!
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