| Ingredients: 2 Cup(s) flour 2 Teaspoon(s) instant yeast 1 Cup(s) water 1 Teaspoon(s) salt 1 Teaspoon(s) sugar |
Directions:
Whisk together dry ingredients in a large bowl. Add water and mix but don't knead. Brush with olive oil and allow to rise in the microwave with the light on for one hour. Prep a 9x13 baking pan by spraying with non-stick oil and then pouring in about a tablespoon of olive oil and spreading. If you don't want to destroy the pizza by trying to remove it from the pan after cooking, use both kinds of oil. Remove from bowl with oiled fingers. Place in a generously oiled 9x13 pan and push the dough out to the shape of the pan. Let rise again in the warm microwave to take the shape of the pan. Start the oven heating to 425. When the oven gets to temperature, push down the bubbles with oiled fingers and nudge the dough into the edges and corners of the pan. At this point you have a choice. If you want a light brown bottom crust proceed to add the sauce and toppings and bake for 20 minutes or until the pepperoni starts to crisp up. If you want a darker, crispier bottom crust, bake the dough alone for 10 minutes before adding the toppings. Add sauce, cheese, Penzey's pizza sprinkle, and pepperoni. After 20 minutes in the oven, the crust should be brown and crispy on the bottom and the cheese should be melted on top. But the pepperoni should not be burnt. Remove from pan and cut into squares on a cutting board. Move immediately to a wire rack to keep the bottom crispy. |
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Buddy's Detroit-style pizza sauce (
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1 Cup(s) crushed tomatoes, diced canned 1 Tablespoon(s) chopped fresh basil leaves 1 Tablespoon(s) oil, olive 1 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. |