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 Water; warm (115?F/46?C),
- 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
- (optional)

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 to 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 or a dark 13x9" 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 @ 500?F/260?C.

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.

Taste of Home Test Kitchen

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

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