Ingredients: |
Ingredients: 1 recipe homemade pizza dough, divided in half before rising
1 (15 ounce) can tomato sauce
a pinch of sugar
1/4 teaspoon kosher salt
1/2 teaspoon of dried basil
1/2 teaspoon of dried oregano
18 slices of sandwich pepperoni
4 cups freshly grated Brick cheese, or Jack cheese
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Directions: |
Directions:Separate the homemade pizza dough and form into two round balls. Place them into two well-oiled bowls and top to coat the dough with the oil. Cover each bowl with a tea towel and place in a warm spot to rise for 1 hour. Set out the pepperoni and grated cheese to be brought up to room temperature and generously grease two 8x8 pans with olive oil. Meanwhile in a bowl, stir together the tomato sauce, sugar, salt, basil and oregano. Once the dough has risen, punch each one down and place each in the prepared baking pans. Stretch the dough to fit each 8x8 pan. Arrange the pepperonis [and it has to be sandwich pepperoni you would get at your deli counter] overlapping and then gently pressing the pepperoni into the pizza dough. Let the dough rise for 20 more minutes before you divide and sprinkle it with the brick cheese. Make sure you get the cheese right up to the edge of the pan.
Meanwhile preheat your oven to 425°. Spoon the sauce in three parallel strips on top of the cheese. If you are putting any other toppings on your pizza [mushrooms, onions, peppers] add these before the sauce. Bake the first pizza in your preheated oven for 15 to 18 minutes or until the top is golden and the crust is crispy. Let the pizza cool a bit in the pan before running a dull knife along the edge of the pan to release any stuck on cheese. Transfer pizza to a cutting board and cut into 4 pieces. Makes 2 8x8-inch pizzas, or 4 large slices. |
This recipe for Detroit-Style Pizza is from