Homemade Pan Pizza

1. Prepare the Dough

Whisk together 1000 grams of unbleached all-purpose flour with 30 grams of kosher salt in a large mixing bowl. In a separate bowl, stir together 700 grams of lukewarm water, 60 grams of melted unsalted butter, 40 grams of olive oil, and 5 grams of active dry yeast. Pour the wet mixture into the flour mixture and combine until a shaggy dough forms. Let rest for 30 minutes.

2. Knead and Rise the Dough

Knead the dough on a clean surface for 3-5 minutes until smooth and slightly sticky. Place in a greased mixing bowl, cover with plastic wrap, and let rise for 3-5 hours at room temperature. Then refrigerate for 6-24 hours.

3. Shape the Dough and Let it Rise

Grease the pans with olive oil, shape the dough into rounds, cover with plastic wrap, and let rise in the pans for 3-5 hours.

4. Make the Sauce

Heat 2 tablespoons of olive oil in a saucepan, cook 1 minced garlic clove until fragrant. Stir in 2 tablespoons of tomato paste and a pinch of chile flakes. Add 28 ounces of canned chopped tomatoes and simmer for 30 minutes. Finish with 2 tablespoons of honey and a teaspoon of kosher salt, then blend until smooth.

5. Assemble and Bake the Pizza

Stretch the dough in the pans and let rest for 2-8 hours. Preheat the oven to 475°F (245°C). Spread the sauce, sprinkle 525 grams of part-skim mozzarella, dot with 300 grams of cubed fresh mozzarella, add sliced pepperoni, and a pinch of oregano. Bake for 20-25 minutes.