Detroit-Style Pizza

Serves
9
Makes
1 pizza
Prep
25 min
Rise
1 h
Cook
15 min
Cool
5 min
Total
1 h 45 min

Ingredients

Dough

  • 2401mlcupwater, warm
  • 1(7 g) package(1/4 oz) packageactive dry yeast
  • 1tspwhite sugar
  • 60021/2mlcupsbread flour
  • or 60021/2mlcupsall-purpose flour
  • 3tspolive oil, divided
  • 1tspkosher salt

Sauce

  • 1(680 g) jar(24 oz) jarmarinara sauce
  • 2tspdried oregano
  • 1tspred pepper flakes
  • 1tspgarlic powder

Toppings

  • 1(225 g) package(8 oz) packagepepperoni, thick-sliced

Cheese

  • 2258gozMonterey Jack cheese, shredded
  • 1154gozmild cheddar cheese, shredded
  • orinstead of all of the above:
  • 34012gozWisconsin brick cheese, shredded

Equipment

  • stand mixer with a dough hook
  • 25x36 cm10x14 in Detroit-style pizza pan or 30 cm12 in cast-iron skillet or two 20 cm8 in square metal cake pans
  • saucepan

Steps

Dough

  1. Pour the water into the bowl of the stand mixer, then stir in the yeast and sugar and let them dissolve.

  2. Add 2 tsp of the olive oil, the salt and the flour. Knead with the dough hook until the dough is very smooth, soft and elastic.

  3. Spread the remaining 1 tsp of oil over the bottom of the pan with your fingers. Put the dough in the center, oil your fingers, and pull and stretch it into a rectangle.

  4. Cover and let rise for about , until doubled.

Sauce

  1. While the dough rises, simmer the marinara, oregano, pepper flakes and garlic powder in the saucepan over medium-low heat for .

Assemble and bake

  1. Heat the oven to 275°C525°F. Toss the cheeses together in a bowl.

  2. Rub your fingertips with oil from the pan. Press the air out of the dough as you stretch it all the way to the edges of the pan and about 13 mm1/2 in up the sides.

  3. Lay most of the pepperoni on the dough. Scatter the cheese evenly over the top, making sure it covers the edges where the dough meets the pan.

  4. Ladle the sauce over the top in three long stripes, then add the rest of the pepperoni.

  5. Bake for about , until a little darker than golden brown. Let cool for .

  6. Carefully slide the pizza onto a cutting board, cut it into rectangles and serve right away.

Notes

  • Whatever pan you use, it should be a few inches deep. A skillet may need slightly less dough.
  • Bread flour's extra gluten gives a slightly better crust than all-purpose.
  • You'll have sauce left over.

Variations

Other toppings: add them to the dough before the cheese.

Source: www.allrecipes.com