| Ingredients: 2 1/4 Cup(s) all purpose flour 1 1/2 Teaspoon(s) sugar 1 1/2 Teaspoon(s) instant yeast 1 Cup(s) room temperature water 3/4 Teaspoon(s) salt |
Directions:
Using a pair of 9x13 baking pans. Apply 1 tbl of olive oil to the pans to hold parchment paper in place. Cut parchment paper to cover the bottom and four sides of the pans. Combine the dry ingredients (except salt) in a mixer bowl. Set the bowl into the mixer with dough hook attachment. Turn the mixer on low and add water. Let the mixer go about two minutes until the dough is hydrated and forms a ball. Let the dough sit in the bowl, covered with plastic wrap, for 10 minutes to hydrate. Remove the wrap, add the salt and turn up to medium speed for about 8 minutes. Move the dough to a floured counter and knead. Kneed the dough until it is no longer sticky and then divide into two equal halves and place in the prepared pans and cover with plastic wrap. Let sit for 15 minutes. Remove the wrap and coat fingers in olive oil to press the dough into the corners of the pan. Cover with wrap again and let rise at room temperature for 2 to 3 hours. If you skip the rising time, the dough turns out ok, but it won't be like focaccia. One shortcut is to leave the dough pans in the oven on warm with a pan of water for 40 minutes to rise. ---- make the sauce ---- Heat oven to 450 degrees Add pepperoni slices in rows. Add twice as much pepperoni as you think is needed. Add cheese evenly to reach sides and corners. No visible crust. Top with three even stripes of sauce. Bake for 15-17 minutes or until crust is browned and cheese is melted. Remove from pan and paper. Then let cool on a rack, so crust doesn't get soggy. |
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Buddy's Detroit-style pizza sauce (
Required ) :
1 Cup(s) crushed tomatoes, diced canned 1 Tablespoon(s) chopped fresh basil leaves 1 Tablespoon(s) oil, olive 2 Clove(s) minced garlic 1 Teaspoon(s) dried oregano 1 Teaspoon(s) dried basil 1/2 Teaspoon(s) sugar 1/2 Teaspoon(s) freshly ground black pepper 1/4 Teaspoon(s) salt |
Directions: Mix all ingredients and the sauce is ready. It is ok to use a full can of diced tomatoes instead of just one cup worth. If you are doubling the recipe to make two 9x12 pans (which makes a lot of sense when one pan isn't really enough), you can take a short cut by using a 28 oz can of tomatoes from Costco and dumping all ingredients in a blender. A single batch is a 15 oz can of tomatoes, so it isn't quite double, but it works. Double all the other ingredients as normal. I've already doubled the garlic, so you probably don't need more of that. |