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- 4 Tablespoons butter, melted
- 1 Tablespoon sugar
- 2 teaspoons kosher salt, plus more for topping
- 1 1/2 cups warm water (110 to 115 degrees F)
- 1 package (2 1/4 teaspoons) instant yeast
- 22 ounces (about 4 1/2 cups) all-purpose flour
- Vegetable oil (nonstick) spray, for pan and bowl
- 48-64 pepperoni slices
- 1 1/2 to 2 cups shredded mozzarella cheese
- 10 cups water
- 2/3 cups baking soda
- 1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)
View Full Recipe at Pennies on a Platter
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3289g | |
| Calories 1687 | |
| Calories from Fat 1250 | 74% |
| Total Fat 139.86g | 175% |
| Saturated Fat 69.01g | 276% |
| Trans Fat 1.83g | |
| Cholesterol 556mg | 185% |
| Sodium 48269mg | 2011% |
| Potassium 714mg | 20% |
| Total Carbs 24.25g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 13.9g | 9% |
| Protein 83.36g | 133% |
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