Detroit-Style Pizza

Ingredients

Ready in just 25 minutes, this pizza is one of a kind with its think focaccia-like curst, caramelized cheese and dollops of tomato sauce.

6 oz. Muenster cheese (2 cups grated)

4 oz. low-moisture mozzarella cheese (1 cup grated)

½ tbsp vegetable oil

Flour for sprinkling

1 lb. frozen pizza dough, thawed

¼ tsp Italian Seasoning Mix

24 pepperoni slices

⅓ cup (75 mL) pizza sauce

Instructions

Preheat the oven to 500°F. Use the Microplane® Adjustable Coarse Grater to grate both cheeses. Brush the 12″ Cast Iron Skillet with oil using the Chef’s Silicone Basting Brush. On a lightly floured surface, stretch the dough to a 10″ square using the Baker’s Roller®. Transfer the dough to the skillet and press to fill the pan. Thoroughly pierce the dough with a fork. Top the dough with ⅛ tsp of the seasoning and place the pan on the stovetop. Cook over high heat for 2–3 minutes, or until the dough slightly puffs. Remove the pan from the heat and top with 12 pepperoni slices, then both cheeses, making sure to cover the entire pizza, including the edges, with the cheese. Top with the remaining seasoning. Use a spoon to dollop the pizza sauce onto the dough. Add the remaining pepperoni slices and bake for 15 minutes on the bottom rack of the oven. Yields 4 servings

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