Instructions

1. Mix salt, sugar, and water in large bowl
2. Sprinkle yeast on top and let sit for 5 minutes
3. Add 65 grams of oil
4. Slowly mix in Bread Dough until it is all mixed
5. Put in Mixer with Bread Hook on low for two minutes or knead by hand for 5 minutes
6. Put in Oven with oven light on for 2 hours to let dough rise. If it is cooler in your house, also add a separate container of hot water to sit in oven along side dough
7. While Rising, add all sauce ingredients to blender and blend
8. Time to cook the sauce. Add heart, chuck, and suet to skillet and brown
9. Once browned, add water, garlic salt, chili powder, cumin, and paprika
10. Allow to simmer for 30 minutes. Add water when needed to keep from going dry
11. While simmering, crush crackers to a fairly fine consistency with a rolling pin or in a food processor.
12. Once done simmering, mix cracker in Coney Sauce and set sauce aside. It should have a nice chili-like consistency.
13. After two hours, add remaining oil to Detroit Pizza Pan and spread all around
14. Stretch dough to cover bottom of pan
15. Put Pan back into the oven with the light on for another 30 minutes to allow it to rise
16. Once 30 minutes has passed, remove pizza and preheat to 550 Farenheight, making sure one rack is on bottom space.
17. Press out any large bubbles from the dough and make sure dough covers bottom. Stretch out, as necessary.
18. Add cheese evenly across dough.
19. Top evenly with sauce.
20. Once preheated, add pizza to bottom rack for 13-17 minutes. Watch to make sure it doesn’t burn, but you do want a nice golden brown crust with darker edges.
21. Remove and rest for 5 minutes
22. First, use knife to release crust on all sided. Then, use spatulas to remove entire pizza and put on cutting board.
23. Use pizza cutter to cut into 12 pieces.