CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66938967   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Detroit-Style Pizza   
    Categories: Breads, Beef, Cheese, Sauces   
         Yield: 12 servings   
       
     1 1/4 ts Active dry yeast   
         1 c  Warm water (115ºF/46ºC);   
              - divided   
     2 1/2 c  Bread flour   
         1 ts Salt   
         1 ts Sugar   
         2 tb Olive oil   
         3 oz Pkg sliced pepperoni   
         3 c  Brick cheese or mozzarella;   
              - in cubes   
         8 oz Can pizza sauce   
              Crushed red pepper flakes;   
              - opt   
       
     In a small bowl, dissolve yeast in 1/4 cup warm water;   
     let stand 5 minutes. In a food processor, combine flour,   
     salt and sugar; pulse to combine. Add yeast mixture and   
     remaining water; process until a soft dough forms and   
     rolls around the inside of the bowl, 45-60 seconds.   
     Place in a greased bowl, turning once to grease the top.   
     Cover and let rise in a warm place until doubled, about   
     2 hours.   
        
     Punch dough down; let rest for 5 minutes. Grease the   
     bottom of a Detroit-style pizza pan or a dark 13" X   
     9" baking pan with olive oil. Place dough on pan and   
     gently stretch dough until it starts to spring back; let   
     stand 10 minutes and stretch again until dough almost   
     covers bottom of pan. Cover and let stand until slightly   
     risen and dough reaches the edges of the pan, about 30   
     minutes.   
        
     Set oven @ 500ºF/260ºC.   
        
     Place pepperoni on top of dough and top with cheese,   
     making sure the cheese touches the edges of the pan.   
     Spoon pizza sauce in 3 strips lengthwise over cheese.   
     Bake on the bottom rack until cheese is bubbly and the   
     edges are dark brown, about 15 minutes. Loosen edges of   
     pizza from pan and immediately transfer to a wire   
     cooling rack; let stand 5 minutes. Transfer pizza to a   
     cutting board; cut into squares. Transfer cut pizza back   
     to the wire rack and, if desired, sprinkle with red   
     pepper flakes.   
        
     Taste of Home Test Kitchen   
        
     Makes: 12 slices   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Why do all hot sauce bottles have menacingly hyperbolic labels?   
   --- MultiMail/Win   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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