Detroit Style Pizza
The best pan pizza to recreate at home.
Ingredients
Dough
- 3 cups all purpose flour
- 2¼ teaspoons instant yeast
- 1 tablespoon sugar
- 1¼ cups water lukewarm
- 2 tablespoons olive oil
- 1½ teaspoons salt
Sauce
- 500 ml crushed tomatoes
- 2 tablespoons tomato paste
- ½ cup water
- 2 teaspoons sugar
- 1½ teaspoons garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Toppings
- 2 cups Brick or Monteray Jack/Mozzarella blend cheese cubed
- 125 grams pepperoni sliced
Instructions
- To make the dough, combine in a large bowl the flour, yeast, sugar and olive oil. Add water and mix well to form a shaggy dough. Cover and allow to autolyse for 30 minutes.
- Sprinkle salt over rested dough and dab a little water into it to help it dissolve. Stretch and fold the dough in the bowl several times to incorporate the salt. Continue stretching and folding the dough until you can knead it, adding a little additional flour if necessary. The dough should be quite sticky and soft, but not sticking to your hands too much. Knead for 6-7 minutes until the dough cleans the sides of the bowl and feels smooth and elastic.
- Drizzle some olive oil in a 10"x15" pan with sides and place dough into it. Flatten the slightly and cover with a cloth or some plastic wrap. Allow to rest 20-30 minutes.
- While dough is resting, make the sauce. In a sauce pot combine all the ingredients and bring to a simmer. Cover and cook on low for 45 minutes. For a thicker sauce, simmer with the lid off. Remember it will also thicken as it cools.
- After dough has rested, rub your fingers with some olive oil and press the dough to fill the entire bottom of the pan. Cover again and allow to proof in a warm place for 1 hour or until doubled in size.
- Preheat oven to 500F. To assemble pizza, arrange pepperoni slices directly onto dough to cover the entire surface. Now sprinkle with the cubed cheese, allowing some of it to touch the sides of the pan. This will allow the cheese to melt down the sides of the crust to create the texture this pizza is known for. Now spoon the sauce in 3 vertical stripes over the top.
- Bake for 15 minutes until the top is golden and the edges look slightly charred. Allow pizza to rest for several minutes before slicing.