Detroit-Style Pizza

INGREDIENTS

DOUGH

• 2 1/4 c. (300 g.) bread flour
• 1 tsp. (5 g.) instant yeast
• 1 tsp. kosher salt
• 3/4 c. plus 2 tbsp. lukewarm water
• 1 tsp. extra-virgin olive oil, plus more for bowl and pan

PIZZA

• 2 tbsp. extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 1/4 tsp. crushed red pepper flakes (optional)
• 1 (28-oz.) can crushed tomatoes
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. granulated sugar
• Kosher salt
• Freshly ground black pepper
• 12 oz. pepperoni, sliced 1/8" thick
• 12 oz. brick cheese or 6 oz. low-moisture mozzarella plus 6 oz. Monterey Jack cheese, cut into 1/2" cubes

DIRECTIONS

DOUGH

Step 1

In the large bowl of a stand mixer fitted with the dough hook, mix flour, yeast, and salt to combine. Add water and oil and mix on low speed until a shaggy dough forms. Cover bowl and let rest 10 minutes.

Step 2

Uncover and mix on medium-low speed until smooth, 8 to 10 minutes. Form dough into a ball and transfer to a lightly oiled bowl. Tightly cover with plastic wrap and let rest at room temperature until doubled in size, about 2 hours. 

Step 3

Pour 1 to 2 tablespoons oil into bottom of a Detroit-style pizza pan or 13"-by-9" pan. Transfer dough to pan and gently stretch into corners and edges of pan, spreading as much as you can without tearing (don’t worry if it doesn’t reach all the way). Tightly cover with plastic wrap and let dough rest 20 minutes.

Step 4

Stretch dough again—it should be able to reach the edges this time. Cover pan with plastic wrap and let rest while you prepare the sauce.

PIZZA

Step 1

Place a rack in lower third of oven; preheat to 500°. In a medium skillet over medium heat, heat oil. Cook garlic and red pepper (if using), stirring, until fragrant, about 30 seconds. Add tomatoes, basil, oregano, granulated sugar, and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until reduced to a thick pizza sauce, 20 to 25 minutes. Taste and season with salt and black pepper. Remove from heat.

Step 2

Gently press dough with your fingers to release some larger air bubbles. Top dough with an even layer of pepperoni, followed by an even layer of cheese, making sure to spread all the way to edges of pan. Spoon sauce over pizza in 3 even rows (you’ll only need about half; reserve remaining sauce for another use). Top with an even layer of pepperoni. 

Step 3

Bake pizza until cheese is bubbly and edges are charred, 12 to 15 minutes.

Step 4

Run a spatula along edges to loosen pizza from pan. Carefully lift pizza from pan and transfer to a cutting board. Cut into squares and serve.