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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