Ingredients

Stage 1: Dough

5kg AM Pizza Mix Deep Pan 12.5kg MB 50026698

40g Yeast Instant Dry Rekord 1125 20x500G 60049635

3L Water (tepid)

100ml Canola oil, plus extra for tins

Stage 2: Topping

1.8kg Tomato passata, seasoned with garlic and oregano

2.5kg Shredded mozzarella

1.2kg Pepperoni slices

20g Dried chilli flakes

Method

1. Stage 1 – Dough: Combine AM Pizza Mix Deep Pan and yeast in spiral mixer. Add tepid water and oil. Mix 1st speed 3min, then 2nd speed 8min until soft and well developed. Dough temp 27-29°C. Rest covered 15min, then divide into 10 x 800g pieces.
2. Generously oil ten deep 400 x 300mm pans. Press each dough piece to fill the pan, pushing into corners. Rest uncovered 20min until slightly puffy.
3. Spread 180g seasoned tomato passata per pan, leaving a 1.5cm border. Top generously with 250g mozzarella.
4. Lay pepperoni slices in a single overlapping layer across the full surface – 120g per pan. Scatter chilli flakes if using.
5. Bake at 220°C for 20-24min until base is deep golden underneath, cheese is bubbling and pepperoni edges are crisp and cupped.
6. Rest in pan 5min. Run a palette knife around edges, turn out and cut each pan into 5 thick rectangular portions.