The Dough

1. Place sifted flour and salt into a food processor or mixing bowl.
2. Dissolve yeast in a little lukewarm water then stir in remaining water.
3. Make a well in the center of flour mixture, place the dissolved yeast mixture and oil into the well and gradually work the flour in from the sides.
4. Add the Frank’s RedHot® sauce to the dough and mix.
5. Remove dough from bowl and knead by hand until smooth and elastic. If dough is too sticky, add 1 to 2 tablespoons of extra flour.
6. Place dough in heavily oiled Detroit pizza dish, cover with a damp cloth and leave to rise in a warm place until doubled in volume.

The Sauce

1. Empty all the ingredients into a pot and mix. Save half of the water to add in later.
2. Bring to heat (bubbling).
3. Simmer for approximately 1 hour adding water gradually.
4. Using an immersion blender, work the tomatoes into a sauce.

The Pizza

1. Pre-heat your oven to 475°F.
2. Spread the pizza dough to the edges of the pan so that it gets right into the corners.
3. Spread the cheese out right to the edges.
4. Top with pepperoni.
5. Cook for 18-22 minutes at 475°F.

Final Touches

1. Remove from oven and move the pizza from the pan to a drying rack.
2. Top with two strips of warmed pizza sauce.
3. Sprinkle on a dash of honey and even more Frank’s RedHot® sauce.

Prep time: 2 hours

Cook time: 20 minutes

Servings: 4-6