Detroit style pizza is baked in a rectangular pan with oil on the bottom and cheese all the way to the edge to create a caramely-crisp crust.
Ingredients
- 1 pizza dough
- 6 ounces shredded part-skim mozzarella cheese
- 6 ounces shredded wisconsin brick cheese or sliced muenster cheese
- one 15-ounce can no-salt-added crushed tomatoes
- 1/2 teaspoon dried italian seasoning
- 1/2 teaspoon sugar
- salt & pepper
- olive oil
Instructions
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preheat the oven to 450 degrees.
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brush a 10-by-14-inch metal baking pan with olive oil, then press the dough into the pan until it's consistently even throughout the pan.
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if the dough keeps pulling back from the edges, cover it loosely with a kitchen towel and let it sit for 15 minutes, then go back and finish pressing the dough to the edges of the pan.
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top pizza with the sliced muenster and then the shredded mozzarella, spreading the cheese all the way to the edges
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bake the pizza for 15 to 20 minutes.
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the bottom crust should be golden brown, with caramelized cheese all along the edges.
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meanwhile, make the sauce:
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combine the crushed tomatoes, dried italian seasoning, sugar, salt and pepper in a medium saucepan over medium heat, stirring until well blended.
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reduce the heat to low to keep it warm.
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once the pie is fully baked, use large spatulas to loosen the whole pizza from the pan and transfer it to a cutting board; let it rest for a minute, then cut it into squares and spoon the warm tomato sauce on top (a large spoonful or two per serving).
i used these items to make this dish:
sheet pan
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