Sicilian Pizza with Pepperoni and Spicy Tomato Sauce

Adapted from Serious Eats

Notes: recipe adjusted below for normal ovens and average pepperoni (Boar's Head Natural Casing Traditional Pepperoni 6.5 oz stick). Use weight measurements (rather than volume) whenever possible.

Ingredients:

For the Dough:

• 17.5 ounces bread flour (500g; about 3 1/2 cups)
  
• 1/2 ounce salt (14g; about 1 tablespoon)
  
• 1/4 ounce instant or rapid-rise yeast (6g; about 1 1/2 teaspoons)
  
• 0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus 1/4 cup olive oil (60ml; 40g) for the pan
  
• 11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons) 
  

For the Sauce:

• 2 tablespoons (30ml) extra-virgin olive oil
  
• 9 medium cloves garlic, roughly chopped
  
• 1 tablespoon (about 4g) dried oregano
  
• 1 teaspoon dried red pepper flakes, or more to taste (halved from original recipe because it was too spicy)
  
• 1 (28-ounce; 800g) can whole peeled tomatoes
  
• 1 teaspoon (about 4g) sugar
  
• Kosher salt (be conservative; pepperoni and Pecorino Romano will make the pizza salty)
  

To Assemble and Bake: 

• 1 pound (450g) sliced deli-style mozzarella cheese
  
• 6.5 ounces natural-casing pepperoni, cut into 1/8-inch slices (aka as thin as possible without breaking the casing; this will ensure that they crisp in the oven because I made them too thick once and it came out mealy. If using better pepperoni, try 12 oz).
  
• 2 ounces (57g) ground Pecorino Romano cheese (halved from original recipe because it was too salty)
  

Directions:

1. To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours (I typically do 24 hours).
2. Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.
3. For the Sauce: Heat olive oil in a large saucepan over medium heat until simmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Place sauce in blender and blend for a few seconds (not perfectly smooth, but to break up the tomatoes). Season to taste with salt (be conservative). Set aside and allow to cool slightly.
4. Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F (or max; use fan bake if possible). 
5. To Assemble and Bake: Parbake dough for 5-10 min (to prevent top from being soggy). Remove from oven, then work quickly to spread slices of mozzarella cheese evenly over surface of pizza (I like to overlap them to prevent sauce from breaking through). Spoon sauce on top of cheese and spread with the back of a spoon. (I like to use all the sauce, but Kenji says you will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 35-40 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp. (Don't let it crisp so much that the pizza is too crunchy - check by taking out the pizza and seeing if there is a crunch or not when you cut into the pizza).
6. Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

Buckwheat Crêpes

From Food52

Notes: can use regular non-stick pan. On electric stoves, cook at highest setting to create the "punch holes" look. Next time, to try to make the crepes crispier, try turning heat to medium after initial pour and cook longer; possibly try using less batter to keep it thin.

Ingredients:
Galette Batter

• 2 cups buckwheat flour
  
• 1/4 cup all-purpose flour
  
• 1 tablespoon salt (no adjustment needed for Diamond Crystal Kosher salt)
  
• 4 1/2 cups water
  
• 1 egg
  

Complète Assembly

• Unsalted butter
  
• Regular ol' deli ham (make sure ham slices are thin, otherwise it'll be too salty)
  
• Eggs
  
• Gruyère cheese, grated
  

Directions:

Galette Batter

1. Mix everything together until well combined. Let the batter sit in the fridge for 2 hours or overnight.

Complète Assembly

1. Heat an 11” cast-iron crepe griddle pan on medium until very evenly hot. For the characteristic craters, the pan needs to be hot enough to immediately punch holes through the batter when poured.
   
2. Melt enough butter to coat the pan. Pour 1/2 cup of batter and tilt the pan to cover its whole surface.
   
3. Cook approximately 2 1/2 minutes on the first side, then flip and cook for another 1 1/2 minutes. Remove the galette from the heat and let cool until needed for fillings. Repeat with all of the batter, adding butter to the pan as needed to prevent sticking.
   
4. For "complète" assembly, melt some more butter and toss in a cooled galette, craters down, and immediately put a slice of the ham in the middle, followed by the grated gruyere to cover the slice. Meanwhile, in a separate skillet cook an egg in some melted butter; when the egg is nearly cooked, gently place it over the gruyere with the yolk centered and fold over the four edges of the galette to leave only the egg visible.
   
5. Cover with a lid and keep heating for a minute or so, until the egg is cooked and the bottom of the galette is crisp. Serve immediately.