I have been wanting to try a Sicilian pie for a while now. With Craig's recent mouthwatering Detroit-styles I figured something similar would be a good place to start.
This is what I went with:
100% Flour (75% KABF, 25% KAAP)
2 % Salt
2 % EVOO
545g ball size (10x14 pan)
I used very coarsely shredded 50/50 mozzarella/provolone in the middle and finely shredded aged white cheddar around the edge.
I tried to do a tic-tac-toe kind of pattern around the pepperoni with the sauce but it didn't turn out very well and ended up looking ugly.
My picture of a whole pie after baking didn't turn out but I got a pre-bake and a crumb shot.