Detroit-Style Pizza

Instructions: 

In a medium bowl, combine yeast, sugar, and warm water with a whisk. Add the flour, and salt and mix with a Danish Whisk until no dry streaks remain. Pour the olive oil into a large bowl, and swirl around to coat. Add the dough to the bowl, cover with plastic wrap, and let rise at room temperature until doubled, 1-3 hours. If making the night before, rise in the refrigerator at least 8 hours and up to 1 day.

Butter a 9-by 13-inch metal baking pan and set aside. Punch down the dough, transfer to the prepared pan, and pour any oil left in the bowl over the dough. Flip the dough over to coat in oil, then press it into the biggest rectangle you can (it won’t reach the sides yet). Cover the dough with plastic wrap and let sit for 15 – 30 minutes. Remove the plastic wrap and press the dough out to the edges of the pan. Cover with plastic wrap again and let rise for 30 – 45 minutes. Meanwhile, preheat the oven to 450 degrees and set the rack to the lowest position.

In a small bowl combine tomato sauce and Pizza & Pasta Seasoning. Remove the plastic wrap and use your fingers to make big dimples all over the dough, popping any very large air bubbles. Top the dough evenly with the pepperoni, then the cheese (make sure to spread the cheese to the edges so that it is touching the pan), then top the cheese with the pizza sauce by making three rows of sauce going down the long way of the pan.

Bake for 18 – 22 minutes, or until the cheese is melted and bubbling and the sides are crispy. Run a thin, stiff spatula around the edges of the pan to release the cheese, then slide the whole pizza onto a cutting board to cut into squares.