I’m going to have to try this: http://joythebaker.com/2017/09/zingermans-detroit-style-pizza/ For the Crust 1/2 cup warm water 1/2 teaspoon sea salt 1 3/4 cups all-purpose flour 1 teaspoon active dry yeast For

I'm going to have to try this: http://joythebaker.com/2017/09/zingermans-detroit-style-pizza/ For the Crust
1/2 cup warm water
1/2 teaspoon sea salt
1 3/4 cups all-purpose flour
1 teaspoon active dry yeast For the Sauce
1 28-ounce can crushed tomatoes
3 tablespoons granulated sugar
1 teaspoon dried oregano
1 tablespoon dried basil
1 teaspoon finely minced garlic
1 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper For the Toppings
1/4 cup shredded parmesan cheese
8 slices pepperoni (optional)
1 cup shredded mozzarella cheese
1 cup shredded brick cheese (or just use shredded mozzarella)
pinch of dried oregano
pinch of sea salt
1 cup of the warm pizza sauce Instructions
In the bowl of a stand mixer fitted with a dough hook, add water, salt, flour, and yeast.
Use a spatula and quickly combine the mixture .
Mix the dough using the dough hood on low speed for about 4 minutes.
Scrape down the sides of the bowl early on in the mixing.
The dough should pull away from the sides of the bowl and work around the dough hook. If the dough feels too dry, add a splash of water. If it's too wet, add a few more tablespoons of flour.
Lightly grease a medium bowl.
Place the dough in the bowl and cover with plastic wrap.
Let the dough rest for 15 minutes and then shape the dough.
To shape the dough, line a 8×8-inch with parchment paper and lightly grease.
Place the dough in the pan and use your fingertips to spread the dough to the corners and lightly up the sides of the pan. The dough will be slightly sticky so dip your fingers in oil to make stretching easier.
Cover the pan with plastic wrap and allow to rise for 1 hour, until visibly puffed about 1/2 inch thick in the pan.
While the dough is rising, make the sauce.
To make the sauce in a small saucepan combine tomatoes, sugar, oregano, basil, garlic, salt and pepper.
Bring to a simmer and stir until thickened, about 10 to 15 minutes.
Use an immersion blender to break down the sauce more. (This step makes for a chunky/smooth sauce but isn't entirely necessary.
Keep the sauce warm for spooning over the pizza once it's baked.
Preheat oven to 450 degrees F.
Sprinkle the parmesan cheese around the edge of the pizza where the dough touches the sides of the pan.
This cheese will form a crispy caramelized edge on the crust. If desired, place pepperoni in two rows down the length of the pizza directly on top on the dough, pressing it in lightly.
Sprinkle the mozzarella and brick cheese over the entire pizza, reaching up to the sides of the pan.
Sprinkle with dried oregano and salt.
Bake for 15 minutes until the cheese is melted, bubbling and an amber color and the edges look like they're caramelizing.
After removing the pizza from the oven, use a small offset spatula or knife to loosen the sides of the crust from the pan. Slide the pizza out of the pan and onto a cooling rack. At this point, if you'd like a more crisp bottom, place the pizza directly onto the oven rack and bake for an extra 5 minutes.
Remove from the oven and top with the warm sauce. Traditionally it is ladled into two rows down the length of the pizza. Serve warm and enjoy!
By Zingerman's Bakehouse

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