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Detroit-style pan Pizza ๐Ÿ• #shorts

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About Detroit-style pan Pizza ๐Ÿ• #shorts

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Ingredients - 240g warm water - 3g dried yeast - 335g bread flour - 6g salt - 4 tbsp olive oil plus more for the pan - diced low-moisture mozzarella (I know you use Wisconsin brick cheese but that doesn't exist where I live) - pepperoni, sliced - tomato sauce (recipe below) Method 1. Add the warm water to a bowl with the yeast and mix in. 2. Once dissolved, add the flour and salt and bring together with a spoon, you donโ€™t need to knead it at this point just bring the dough together. 3. Cover and let it rest for 1 hour at room temp. 4. After the hour, turn out onto an oiled bench and knead for 3-4 minutes or until smooth. 5. Place back into the bowl, cover and let prove for 1.5-2 hours or until itโ€™s almost doubled in size. 6. Once doubled, get an oven tray ready and oil the bottom and sides. Place the dough into the tray and stretch until it fills it. Then top it with the cheese then pepperoni and finally the sauce in strips. 7. Bake in a 260c oven (pizza oven) for 18-20 minutes or until cooked through and crispy (if you donโ€™t have a pizza oven just turn your kitchen oven as hot as it will go and put some trays on the shelf to preheat). Sauce - 1 can of diced tomatoes - 4 cloves garlic, crushed - 1 tsp chilli flakes - 1 tsp oregano - pinch of sugar - pinch of salt - fresh basil if you have some Method 1. Place everything in a pot and simmer for 20-30 minutes or until itโ€™s reduced by 1/3. 2. Remove the basil and itโ€™s good to go.

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