Detroit Style Margherita Pizza - Kraft

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

2 hourss 35 minutes

Yields

Directions

Use pulsing action of food processor to process flour, salt, yeast and sugar until combined. Slowly add water; process just until mixture forms dough that pulls away from sides of food processor container
Remove dough from food processor; roll into a ball. Place in bowl sprayed with cooking spray; cover with clean kitchen towel. Let rise in warm place 2 hours or until doubled in volume
Move oven rack to bottom of oven. Heat oven to 500°F
Transfer dough to 13x9-inch metal pan coated with oil. Gently stretch dough into corners and edges of pan. Cover; rest 20 min. before stretching again. Press dough with fingers to release air bubbles
Spread cheese onto bottom of crust to edges of pan; top with tomatoes. Spoon pizza sauce over cheese
Bake 12 to 15 min. or until edge of crust is golden brown
Remove from oven; run knife around rim of pan to loosen. Carefully lift out of pan and place on cutting board. Top with basil
Optional: to prepare dough, use 1 lb. refrigerated pizza dough and place in resealable freezer-weight plastic bag sprayed with cooking spray. Seal bag; refrigerate up to 2 days or freeze up to 3 months.