- 2 2/3 cups all-purpose flour (320 grams)
- 1 teaspoon salt
- 1 teaspoon rapid rise yeast
- 1 cup lukewarm water
- 3-4 tablespoons olive oil, divided
- 1/3 cup grated Parmesan cheese
- 1 cup meat toppings (sliced pepperoni, cooked and drained sausage or chopped ham)
- 12 ounces mozzarella cheese, cut into 1/2-inch cubes (about 3 cups)
- 3 ounces mild brick or cheddar cheese, cut into 1/2-inch cubes (about 3/4 cup)
- 1 1/4 cups Homemade Pizza Sauce (recipe below) or purchased pizza sauce
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Measure flour by stirring it. Lightly spoon it into a measuring cup and level off the top. Or weigh flour.
In large mixing bowl combine flour, salt and yeast. Add water and 1 tablespoon of the olive oil. Using a rubber spatula or wooden spoon stir about 1 minute or until shaggy mass of dough with no dry spots forms. Scrape down sides of the bowl and gather dough into ball. Cover bowl. Let stand for 5 minutes.
Dampen your fingers with cold water. Using fingers, stretch dough to about 10 inches in length (do not allow dough to break). Fold dough in half. Rotate dough 1/4 turn, stretch to about 10 inches and fold in half, again. Repeat rotating, stretching and folding two more times. Return to bowl. Cover bowl. Let stand for 5 minutes.
Repeat step 3, three more times. (Dough will be sticky.)
After the last stretching of dough, place it in oiled container that holds at least 3 quarts. Turn dough over to oil both sides. Tightly cover container. Let stand at room temperature for 45 minutes. Place covered container in refrigerator for 12 to 72 hours. The dough will rise as it chills.
Drizzle 2 tablespoons of the olive oil into a 14- x 10- x 2-inch Detroit pizza pan (or drizzle 1 1/2 tablespoons of the olive oil into each of two 9- to 10-inch cast iron skillets). Tilt pan(s) to coat bottom and 1-inch up the sides with oil. Place dough in Detroit pizza pan (or divide dough and place in skillets). Turn dough to coat with oil. Using fingertips press dough out to edges of pan(s). Cover pan(s). Let rise for 2 hours or until puffy.
Preheat oven to 450°F. Sprinkle Parmesan cheese over dough including edges. Arrange meat toppings on Parmesan. Sprinkle with mozzarella cheese and brick or cheddar cheese. Spoon sauce in dollops or rows on top.
Place pan or skillets on lowest rack of oven. For Detroit pizza pan, bake for 15 minutes. For cast iron skillets, bake for 20 minutes. Remove pizza(s) from oven. Slide a narrow spatula under the pizza and look at the bottom of the crust. If it is well-browned, move pizza(s) to the middle oven rack. If it is only slightly browned, return pizza(s) to the bottom oven rack. Bake for 2 to 6 minutes more or until the cheese begins to brown and the edges are very dark.
Carefully, run a narrow spatula around the pizza(s) to loosen edges. Let stand for 5 minutes. Transfer pizza(s) to a cutting board. Cut and serve.
Homemade Pizza Sauce: In small saucepan heat 2 teaspoons olive oil over medium heat. Add 2 cloves minced garlic. Cook for 30 seconds. Add 1 can (14.5 ounces) crushed tomatoes, 1 1/2 teaspoons dried Italian seasoning blend, 1/4 teaspoon sugar and a dash ground cayenne pepper. Bring to simmer. Reduce heat to just maintain gentle simmer. Simmer, uncovered, for 15 to 20 minutes or until desired consistency, stirring occasionally. Yield: About 1 1/4 cups