1 Recipe Fresh Pizza Dough (below)
3 Tablespoon Olive oil
16 oz Brick Cheese (or whole milk mozzarella) cut into ½ inch cubes
8 oz Sliced Pepperoni, 1/8 inch (look for smaller sized pepperoni sticks)
Preheat oven to 500-550 with a rack positioned at the very bottom.
Pour olive oil in a large, square metal cake pan (or, ideally, an authentic Detroit-Style Pizza Pan).
Place pizza dough in pan and gently stretch out to fit into pan until the dough reaches the corners. If dough is being temperamental, set aside for another 10 minutes to relax and try again.
Layer more than half of the pepperoni on the dough. Then lay dough cheese cubes all over, especially around the perimeter up the edge of the pan (this creates the coveted crispy cheese crust). Take sauce and dollop on top into 3 lines.
Bake for 10-15 minutes in ultra hot oven until bubbly, golden and crispy cheese crust has formed. Using a fish spatula, loosen up the edges and place on cutting board. Slice into squares and serve!
2 ¼ cup All Purpose Flour
1 teaspoon Rapid Rise yeast
2 teaspoons kosher salt
1 teaspoon sugar
1 cup warm water
In a food processor, with the metal blade attachment, place flour, yeast, salt and sugar. Pulse to combine. Add water then process for 30 seconds or until a tight ball forms (if ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in lightly oiled bowl. Proof in a warm spot for 2 hours or until dough doubles in size.
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons dried Italian seasoning
1 can crushed tomatoes
1-2 teaspoons sugar
Heat a small sauce pot to medium heat. Add garlic & dried Italian season. Saute until fragrant, do not let garlic burn. Add tomatoes, sugar and season with salt and pepper. Simmer for 30 minutes until concentrated. Set aside to cool.