Sheet Pan Pepperoni Pizza
The pizza dough is based on Serious Eats Sicilian Pizza. The flavor is good, but on the greasy side. I guess I still prefer the traditional dry base which I can eat with my fingers without getting greasy. Also, despite with plenty of oil in the sheet pan, part of the pizza was still stuck to the sheet pan after baking. Note to self, use a baking parchment next time. I made my own tomato sauce based on Marcella Hazan's recipe mixing in oregano and garlic. And for toppings, it's a mixture of pepperoni and smoked pancetta.
Conclusion: it's a recipe I will make it again but significantly reducing the oil for pizza dough baking next time.
