Square spicy pepperoni pizza after Prince Street Pizza, cheese under the sauce

Combine bread flour, kosher salt, yeast, olive oil and water in the food processor and process into dough; the blades shear the dough and develop gluten.

Press the dough into an oiled 9x13 pan and proof 1 to 2 hours until about doubled.

Simmer canned tomatoes with salt and a tablespoon of sugar until somewhat reduced; blend smooth and reduce further until pizza-sauce thick, by eye.

Cut a whole pepperoni sausage about a quarter inch thick; thick slices shrink in the oven and curl into cups.

Slice the fresh mozzarella very thin.

Press the risen dough into the edges to form a lip. Top with a thin layer of cheese, then a good amount of sauce, then pepperoni, then freshly grated pecorino.

Bake at around 450 degrees for about 20 minutes, until the pepperoni cups are close to burning.

Slide out of the pan in one piece and cool on a rack before cutting.

Variation (second batch): same dough with pizza yeast, low-moisture mozzarella, about 50% more sauce and double the pepperoni, heavier pecorino, hot honey drizzled over the top and along the crust edge; bake the same until the pepperoni cups are almost too dark.

Finish with freshly grated pecorino and chiffonade basil.