2 cups plus 1 tablespoon (290 grams) all-purpose flour
¾ teaspoon instant yeast
1 (28-ounce) can crushed tomatoes
3 tablespoon granulated sugar
1 teaspoon dried oregano, crushed
1 tablespoon dried basil, crushed
1½ teaspoons finely minced garlic
½ teaspoon ground black pepper
¼ cup shredded Parmesan cheese
8 slices pepperoni, optional
2 cups shredded mozzarella cheese
2 cups shredded brick cheese, muenster, Monterey Jack or more mozzarella
Note: Brick cheese is a type of cheese; it is not any cheese that comes in the shape of a brick.
1. To make the dough: In the bowl of a stand mixer, add the water and 1 teaspoon of salt, and stir to dissolve the salt. Add the flour and yeast and mix with a wooden spoon until the dough becomes a shaggy mass. Make sure that all of the flour is hydrated.
2. Using the dough hook attachment, mix on medium speed for 4 minutes. Scrape the sides of the bowl and release the dough from the hook. Mix for an additional 4 minutes, or longer if necessary, until it is firm enough to hold a round shape.
3. Spray a bowl with nonstick cooking spray or brush lightly with olive oil. Place the dough into the bowl and cover with plastic wrap. Let the dough relax for 15 minutes.
4. Shape the dough: Lightly oil or butter the inside surfaces of a 9-by-13-inch baking pan or Detroit pizza pan.
5. Place the dough into the pan and use your fingertips to spread the dough out to the corners and sides of the pan. The dough will be sticky, so lightly dip your fingertips in oil to make stretching it easier. Set the pan aside, cover with plastic wrap, and let rise in a warm area for 1½ to 2 hours, or until the dough is approximately ½ inch to ¾ inch tall in the pan.
6. Make the sauce: Combine the tomatoes, sugar, oregano, basil, garlic, 1 teaspoon salt and pepper and stir together in a medium saucepan. Bring to a simmer over medium heat, stirring periodically. Using an immersion blender or food processor, purée the sauce until smooth. Place it back over medium heat. Simmer the puréed sauce until slightly thickened, 5 to 10 minutes, stirring periodically.
7. Keep the sauce warm for ladling over the pizza, or cool and refrigerate for up to a week. This recipe makes about 3 cups of sauce and it can also be frozen for up to 3 months, if desired. You will have enough sauce for 3 pizzas.
8. Preheat the oven to 475 degrees.
9. 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 2 rows of 4 down the length of the pizza, directly on top of the dough. Gently push the pepperoni into the dough.
10. Sprinkle the mozzarella and brick cheeses over the surface of the pizza, spreading them all the way to the edges where the dough meets the sides of the pan. This cheese will also contribute to the crispy, caramelized edge on the crust. Season the top of the pizza with a pinch each of oregano and salt.
11. Place in the oven and bake for 15 minutes. Look for an amber-colored top and crispy edges.
12. 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 onto a cooling rack. At this point, if a crispier bottom is desired, you can put the pizza (out of the pan) directly onto the oven rack or a sheet tray and bake for an extra 5 minutes for a slightly more browned finish on the bottom of the crust.
13. After you remove the pizza from the oven, top it with the warm sauce. Traditionally, it is ladled into two rows down the length of the pizza. Serve warm.
Per serving: 350 calories; 12g fat; 7g saturated fat; 40mg cholesterol; 1528g protein; 38g carbohydrate; 10g sugar; 4g fiber; 1,527mg sodium; 571mg calcium Recipe by Amy Emberling and Frank Carollo, of Zingerman’s Bakehouse
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