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Ingredients
US|METRIC
4 SERVINGS
- 17.5 oz. bread flour (500g; about 3 1/2 cups)
- 0.5 oz. salt (14g; about 1 tablespoon)
- 0.25 oz. yeast (instant or rapid-rise, 6g; about 1 1/2 teaspoons)
- 0.35 oz. extra-virgin olive oil (20g; 2 tablespoons, plus 1/4 cup olive oil, 60ml; 40g for the pan)
- 11.5 oz. water (room-temperature, 325g; about 1 cup plus 7 tablespoons)
- 2 Tbsp. extra-virgin olive oil
- 9 cloves garlic (roughly chopped)
- 1 Tbsp. dried oregano
- 3 tsp. red pepper flakes (dried, to taste)
- 28 oz. whole peeled tomatoes
- kosher salt
- 1 lb. mozzarella (chees, shredded)
- 1/2 stick pepperoni (cut into thin slices, see note above)
- 4 oz. Pecorino Romano cheese (ground)
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NutritionView More
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1000Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1000Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium2630mg110% |
| Potassium320mg9% |
| Protein50g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate98g33% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A30% |
| Vitamin C6% |
| Calcium90% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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