Subj : Top Regional Copycats 09
To   : All
From : Dave Drum
Date : Fri Oct 24 2025 16:35:39

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  Warm water (115ºF/46ºC);
           - 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;
           - opt
 
  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, 45-60 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</a> or a dark 13" X
  9" 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 @ 500ºF/260ºC.
  
  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.</div>
  
  Taste of Home Test Kitchen
  
  Makes: 12 slices
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Why do all hot sauce bottles have menacingly hyperbolic labels?
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