MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Detroit-Style Deep Dish Pepperoni Pizza (Food Network)
Categories: American, Main dish, Meats, Seandennis
     Yield: 8 Servings

     3 tb Olive Oil
     1    Batch pizza dough; recipe
          -follows
     8 oz Sliced pepperoni; about 1/8"
          -thick
    16 oz Whole-milk mozzarella;
          -cut into 1/2" cubes
          Pizza sauce; store-bought or
          -homemade, recipe follows
          Pizza Dough:
 2 1/4 c  All-purpose flour
     2 t  Kosher salt
     1 ts Rapid rise yeast
     1 ts Sugar
          Olive oil; for oiling bowl
          Pizza Sauce:
     1 ts Olive oil
     2 ts Dried Italian seasoning
     2 cl garlic; minced
    28 oz Can crushed tomatoes
     2 ts Sugar
          Kosher salt and freshly
          -ground black pepper

 Total time: 2 hours 35 minutes

 Position an oven rack in the bottom of the oven and preheat to the
 highest temperature setting, 500 to 550 degrees F.

 Pour the oil in a large, square metal cake pan (or, ideally, an
 authentic Detroit-style pizza pan). Put the pizza dough in the pan and
 gently stretch it out to fit so the dough reaches the corners. If the
 dough is being temperamental, set it aside for another 10 minutes to
 relax and try again.

 Layer the pepperoni on the dough. Then lay the cheese cubes all
 over, especially around the perimeter up to the edge of the pan (this
 creates the coveted crispy cheese crust). Dollop the pizza sauce on
 top in 3 lines.

 Bake in the ultra-hot oven until bubbly and golden and a crispy
 cheese crust has formed, 10 to 15 minutes. Using a fish spatula,
 loosen up the edges and place on a cutting board. Slice into squares
 and serve!

 Pizza Dough:

 Put the flour, salt, yeast and sugar in a food processor with a
 metal blade attachment and pulse to combine. Add 1 cup warm water,
 then process until a ball forms, about 30 seconds (if a ball does not
 form, add a bit more flour). Process for another 30 seconds, then
 roll into a tight ball and place in a lightly oiled bowl. Proof in a
 warm spot until the dough doubles in size, about 2 hours.

 Pizza Sauce:

 Yield: 2 1/2 cups

 Heat a small saucepot over medium heat and add the oil. Add the
 Italian seasoning and garlic and saute until fragrant; do not let the
 garlic burn. Add the tomatoes and sugar and season with salt and
 pepper. Bring to a simmer and simmer until concentrated, about 30
 minutes. Set aside to cool.

 Recipe courtesy of Jeff Mauro.

 Recipe FROM: <https://www.foodnetwork.com/recipes/jeff-mauro/
 detroit-style-pepperoni-pizza-4718298>

 Converted to MealMaster format by Sean Dennis (1:18/200@Fidonet)
 on 8 February 2020.

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