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‘Slice’ of Pizza

Prep Time
1h 35 min
Yields
6 - 8 servings

This wedge-shaped pepperoni pizza is like a giant slice that everyone can share.

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ingredients

Dough

1
tsp active dry yeast
4
cups all-purpose flour
1
tsp kosher salt
cup olive oil, plus more for the bowl

Pizza

Olive oil, for the baking sheet
All-purpose flour, for rolling
¾
cup store-bought marinara sauce
8
ounce sliced mozzarella
4
ounce fontina, grated
4
ounce goat cheese, crumbled
¼
cup grated Pecorino-Romano
18
large pepperoni slices
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directions

Step 1

Sprinkle the active dry yeast over 1 1/2 cups of warm–not lukewarm–water.

Step 2

In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.

Step 3

Coat a separate mixing bowl with a light drizzle of olive oil and tip in the dough. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or overnight in the fridge. (The dough will last for 3 or 4 days refrigerated.)

Step 4

Arrange an oven rack in the lowest position and preheat the oven to 500ºF. Oil a large baking sheet.

Step 5

Roll out the dough on a floured surface and form into a large wedge shape. Fold in the edges to make it a perfect wedge. Fold the “crust” end to make it a little thicker. Transfer the wedge to the prepared baking sheet. Spread with the marinara sauce and top with the mozzarella, fontina, goat cheese and Pecorino-Romano. Top with the pepperoni.

Step 6

Bake until the crust is golden and the cheese is melted, about 20 minutes, watching to make sure the crust doesn’t burn. Serve immediately.

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