Detroit style pepperoni pizza

Ingredients:

Pizza

• 3 tbsp. l. olive oil
• 1 serving of pizza dough, see recipe below
• 220 g of pepperoni slices, approximately 0.3 cm thick (look for thinner sausages)
• 450 g of cheese, such as whole milk mozzarella, cut into 1 cm cubes.
• Pizza sauce, store-bought or homemade, see recipe below
• Special equipment: rectangular pizza pan, optional

Pizza dough

• 2 and 1/4 cups premium flour
• 2 teaspoons coarse salt
• 1 teaspoon of instant yeast
• 1 teaspoon of sugar
• Olive oil to grease the bowl

Pizza sauce

• 1 tbsp. l. olive oil
• 2 tsp dry Italian seasoning
• 2 cloves garlic, crushed
• 1 can (800 g) of canned crushed tomatoes
• 2 teaspoons of sugar

Preparation:

1. Place a rack in the bottom of the oven and preheat the oven to its highest temperature, approximately 260°C.
2. Pour olive oil into a large square metal crust pan (or, ideally, an authentic Detroit-style pizza pan). Place the pizza dough in the pan and gently stretch it to reach the corners. If the dough is difficult to work with, set it aside for 10 minutes to relax, then try again.
3. Place pepperoni slices on the dough. Then arrange cheese cubes over the entire surface, especially around the edges of the pan (this will help create a crispy cheese crust). Spoon pizza sauce on top in 3 lines.
4. Bake in the preheated oven until the cheese crust is golden and crispy, 10-15 minutes. Loosen the edges with a thin spatula and turn the pizza out onto a cutting board. Cut into squares and serve!
5. Pizza dough:
   
   Place the flour, salt, yeast, and sugar in a food processor fitted with the blade attachment and pulse until combined. Add 1 cup warm water, then pulse until a ball forms, about 30 seconds (if a ball doesn't form, add a little more flour). Pulse for another 30 seconds, then form the dough into a tight ball and place it in a lightly oiled bowl. Set aside in a warm place until the dough has doubled in size, about 2 hours.
   
   Pizza sauce:
   
   Heat a small saucepan over medium heat and add olive oil. Add Italian seasoning and garlic and cook until fragrant; be careful not to let the garlic burn. Add the tomatoes and sugar, season with salt and pepper. Bring to a boil and simmer for about 30 minutes. Set the sauce aside to cool.
   Exit: 2.5 tbsp.