Pepperoni Pan Pizza (makes two 9-in. pizzas)
Pizza Sauce (makes enough for 6 to 8 pizzas)

1 Tbs. extra virgin olive oil		heat over low until fragrant	heat over medium until thickened	season to taste
2 garlic gloves	mince
28-oz. crushed tomatoes
salt & pepper

Pizza Dough

Preheat oven to 200°F (95°C) then turn off
Lightly grease a large bowl with olive oil
2-2/3 cup (330 g) all-purpose flour	mix		knead with dough hook 5 min.	shape into ball	shape into ball	let stand in warm oven (turned off) 30 min.	divide in half
1 package (1/4 oz. or 7 g) active dry yeast
1/2 tsp. (3 g) table salt
7 oz. (210 mL) nonfat milk	heat to 110°F (43°C)	mix
2 Tbs. (30 mL) extra virgin olive oil
2 tsp. (8.4 g) granulated sugar

Pepperoni Pan Pizza

Preheat oven to 400°F (205°C)
3 Tbs. (45 mL) extra virgin olive oil	coat bottom of 9-in. round cake pan	lay dough on top of oil in pan	let rise 20 minutes	lightly coat leaving 1-cm circumference uncoated	sprinkle liberally	lay pepperoni to cover cheese	bake 400°F (205°C) 20 min.
1/2 portion pizza dough	roll and stretch to 9.5-in. circle
4-6 Tbs. (60-90 mL) pizza sauce
1 cup (110 g) grated mozarella cheese
about 16 slices of pepperoni	microwave 20-30 sec. with paper towels

General Pizza In Pan Layer Diagram

toppings
1 cup (110 g) grated mozzarella cheese
thin coating of tomato sauce
pizza dough
3 Tbs. extra virgin olive oil
9-in. round cake pan