Pizza Dough and Sauce

Detroit-Style Pizza
Serves 4
Marilyn Mossman made this for us and it was amazing!
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0 calories
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Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. DOUGH (You can also purchase pre-made dough and skip this step.)
  2. 1 tablespoon extra-virgin olive oil
  3. 2 ¼ cups all-purpose flour
  4. 1 ½ teaspoons instant or rapid-rise yeast
  5. 1 ½ teaspoons sugar
  6. 1 cup water, room temperature
  7. ¾ teaspoon salt
  8. CHEESE
  9. 10 ounces Brick or Monterey Jack cheese, shredded (2 1/2 cups)
  10. SAUCE
  11. 1 cup canned crushed tomatoes
  12. 1 tablespoon extra-virgin olive oil
  13. 1 tablespoon chopped fresh basil
  14. 1 garlic clove, minced
  15. 1 teaspoon dried oregano
  16. 1 teaspoon dried basil
  17. ½ teaspoon sugar
  18. ½ teaspoon pepper
  19. ¼ teaspoon salt
FOR THE PIZZA
  1. Spray 13 by 9-inch nonstick baking pan with vegetable oil spray, then brush bottom and sides of pan with oil. Using stand mixer fitted with dough hook, mix flour, yeast, and sugar on low speed until combined, about 10 seconds. With mixer running, slowly add room-temperature water and mix until dough forms and no dry flour remains, about 2 minutes, scraping down bowl as needed. Cover with plastic wrap and let stand for 10 minutes.
  2. Add salt to bowl and knead on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Turn dough onto lightly floured counter and knead until smooth, about 1 minute.
  3. Transfer dough to prepared pan, cover with plastic, and let rest for 15 minutes. Using your well-oiled hands, press dough into corners of pan. (If dough resists stretching, rest for another 10 min, try again to stretch.) Cover with plastic and let dough rise at room temp until nearly tripled in volume and large bubbles form, 2 to 3 hours. Adjust oven rack to lowest position and heat oven to 500 degrees.
FOR THE SAUCE
  1. Combine all ingredients in bowl. (Sauce can be refrigerated for up to 24 hours.)
  2. Sprinkle cheese evenly over dough to edges of pan. Spoon three 1-inch-wide strips of sauce, using 1/3 cup sauce for each, over cheese evenly down length of pan.
  3. Bake until cheese is bubbly and browned, about 15 minutes. Let pizza cool in pan on wire rack for 5 minutes. Run knife around edge of pan to loosen pizza. Using spatula, slide pizza onto cutting board. Cut into 8 pieces and serve.
Notes
  1. It's a good idea to watch the video on the Cook's Country website.
  2. You can also buy pre-made pizza dough. Just be sure to let it get to room temperature and allow it to rise before attempting to spread the dough.
  3. Try to use blue-steel pan or good non-stick metal pan.
Adapted from Cook's Country
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Adapted from Cook's Country
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