MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Detroit-Style Pizza
Categories: Breads, Beef, Cheese, Sauces
Yield: 12 servings

1 1/4 ts Active dry yeast
1 c Warm water (115ºF/46ºC);
- divided
2 1/2 c Bread flour
1 ts Salt
1 ts Sugar
2 tb Olive oil
3 oz Pkg sliced pepperoni
3 c Brick cheese or mozzarella;
- in cubes
8 oz Can pizza sauce
Crushed red pepper flakes;
- opt

In a small bowl, dissolve yeast in 1/4 cup warm water;
let stand 5 minutes. In a food processor, combine flour,
salt and sugar; pulse to combine. Add yeast mixture and
remaining water; process until a soft dough forms and
rolls around the inside of the bowl, 45-60 seconds.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about
2 hours.

Punch dough down; let rest for 5 minutes. Grease the
bottom of a Detroit-style pizza pan</a> or a dark 13" X
9" baking pan with olive oil. Place dough on pan and
gently stretch dough until it starts to spring back; let
stand 10 minutes and stretch again until dough almost
covers bottom of pan. Cover and let stand until slightly
risen and dough reaches the edges of the pan, about 30
minutes.

Set oven @ 500ºF/260ºC.

Place pepperoni on top of dough and top with cheese,
making sure the cheese touches the edges of the pan.
Spoon pizza sauce in 3 strips lengthwise over cheese.
Bake on the bottom rack until cheese is bubbly and the
edges are dark brown, about 15 minutes. Loosen edges of
pizza from pan and immediately transfer to a wire
cooling rack; let stand 5 minutes. Transfer pizza to a
cutting board; cut into squares. Transfer cut pizza back
to the wire rack and, if desired, sprinkle with red
pepper flakes.</div>

Taste of Home Test Kitchen

Makes: 12 slices

RECIPE FROM: https://www.tasteofhome.com

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