Serves 4 -6
1 1/2 cups warm water (about 110 degrees F)
1 package fast-acting yeast
3 cups all-purpose flour plus some more for dusting
1 teaspoon salt
2 teaspoon olive oil, divided
½ teaspoon sugar
2 Teaspoons Olive Oil
3 cloves garlic, minced
1 15 oz can crushed tomatoes
16 - 20 Pepperoni slices
4 oz Muenster Cheese or Wisconsin brick cheese, shredded
4 oz Mozzarella Cheese, shredded
Have a medium bowl ready that has ½ teaspoon olive oil in it. Set aside.
Set up your stand mixer with the dough hook. Add warm water to mixer, then add the yeast and sugar. Stir yeast, water and sugar together and let sit until foamy.
Once it's foamy turn on mixer to low and start adding the flour. Once the flour is in add the salt. Turn the mixture to medium and let it go for 10 minutes.
Add the dough to prepared oiled bowl and roll the dough ball in oil and cover bowl with a tea or kitchen towel Let the dough rise for 30 minutes.
Preheat your oven to 450 degrees Fahrenheit.
Once the dough rising time is up split dough into two dough balls, place one dough ball back into oiled bowl and cover the bowl back up with the towel. You can make one pizza or place the other dough ball in a freezer bag and use for another time.
Add 1 teaspoon of olive oil to bottom of 9x9 8x8 or 8x10 baking pan. I use a 9x9 every time. Add dough to baking pan and push it in evenly.
Cover with towel while making the sauce. If you can't spread the dough out without it springing back cover the dough and let it rest in the pan another 10-15 minutes.
In a large bowl mix 2t Olive Oil, garlic and crushed tomatoes in a large bowl.
To put the Detroit Pizza together add cheese evenly to the crust. Now add the pepperoni evenly. Next add ¾ cups of pizza sauce in spoonfuls over the top of the pizza.
Place pizza in the preheated oven on the top rack and bake for 15-20 minutes. The crust should be brown and the cheese melted.
Remove from oven, let set in pan for 10 before removing to a cutting board and slicing into squares. Enjoy.