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Title: Detroit Style Deep Dish Pepperoni Pizza
Categories: American, Meats, Pizza
Yield: 8 Servings

3 tb Olive Oil
Pizza dough
8 oz Sliced pepperoni (1/8")
16 oz Whole-milk mozzarella;
- cubed 1/2"
Pizza sauce
Pizza Dough:
2 1/4 c All-purpose flour
2 ts Kosher salt
1 ts Rapid rise yeast
1 ts Sugar
Olive oil; for oiling bowl
Pizza Sauce:
1 ts Olive oil
2 ts Dried Italian seasoning
2 cl Garlic; minced
28 oz Can crushed tomatoes
2 ts Sugar
Kosher salt
Black pepper; freshly ground

Total time: 2 hours 35 minutes

Position an oven rack in the bottom of the oven and preheat to the
highest temperature setting, 500 to 550?F.

Pour the oil in a large, square metal cake pan or, ideally, an
authentic Detroit-style pizza pan. Put the pizza dough in the pan
and gently stretch it out to fit so the dough reaches the corners.
If the dough is being temperamental, set it aside for 10 minutes
more to relax and try again.

Layer the pepperoni on the dough. Then lay the cheese cubes all
over, especially around the perimeter up to the edge of the pan.
This creates the coveted crispy cheese crust. Dollop the pizza
sauce on top in 3 lines.

Bake in the ultra-hot oven until bubbly and golden and a crispy
cheese crust has formed, 10 to 15 minutes. Using a fish spatula,
loosen up the edges and place on a cutting board. Slice into
squares and serve!

Pizza Dough:

Put the flour, salt, yeast, and sugar in a food processor with a
metal blade attachment and pulse to combine. Add 1 cup warm water,
then process until a ball forms, about 30 seconds. If a ball does
not form, add a bit more flour. Process for another 30 seconds,
then roll into a tight ball and place in a lightly oiled bowl.
Proof in a warm spot until the dough doubles in size, about
2 hours.

Pizza Sauce:

Heat a small saucepot over medium heat and add the oil. Add the
Italian seasoning and garlic and saute until fragrant; do not let
the garlic burn. Add the tomatoes and sugar and season with salt &
pepper. Bring to a simmer and simmer until concentrated, about
30 minutes. Set aside to cool.

Yield: 2-1/2 cups

Recipe by Jeff Mauro

Recipe FROM: <https://www.foodnetwork.com/recipes/jeff-mauro/
detroit-style-pepperoni-pizza-4718298>

Formatted by: Sean Dennis, Feb 8, 2020

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