Italian Bakery Pizza

Italian Bakery Pizza
Serves one 12-by15-inch pizza (scale up in direct proportion)
Recipe type: Pizza
  • About 20 ounces of proofed dough
  • 8 -10 ounces shredded mozzarella
  • 11/2 cups tomato or pizza sauce
  • ½ cup grated Romano cheese
  • 2 tablespoons olive oil
  1. Rub a 12-by15-inch seasoned rectangular pan lightly with olive oil.
  2. Put the dough in the center of the pan.
  3. Push and spread the dough across the bottom of the pan and up the sides a bit.
  4. Sprinkle on the mozzarella cheese.
  5. Spread the sauce evenly over the mozzarella.
  6. Sprinkle on the Romano cheese.
  7. Give the pizza a quick, short 5-10 minute bake in a preheated 500 F oven to set the crust.
  8. Pull the pizza out of the oven, and set aside.
  9. Then, when you’re ready to serve, put it back in for a second bake (about 10
  10. minutes) to get that Detroit-style crunch.
  11. Drizzle on the olive oil.
  12. Cut the pizza into squares and serve.