Description
Forget the old Chicago vs. NY debate! America’s best pizza could very well be Detroit-style pizza. Even though it’s often referred to as ‘deep dish,’ I don’t think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a truly unique experience.
Ingredients
- 1 cup warm water
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon white sugar
- 3 teaspoons olive oil, divided
- 1 teaspoon kosher salt
- 2 ½ cups bread flour
- 1 (24 ounce) jar marinara sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 (8 ounce) package shredded Monterey Jack cheese
- ½ (8 ounce) package mild Cheddar cheese
- 1 (8 ounce) package thick pepperoni slices
Instructions
- Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. Add 2 teaspoons olive oil
- salt
- and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth
- soft
- and elastic.
- Drizzle remaining olive oil over the bottom of a 10×14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume
- about 1 hour. Prepare sauce and cheese in the meantime.
- Combine marinara sauce
- oregano
- red pepper flakes
- and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic
- about 15 minutes.
- Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).
- Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together.
- Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so.
- Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top
- making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce.
- Bake in the preheated oven until pizza is somewhere between golden brown and golden black
- about 15 minutes. Let cool for 5 minutes.
- Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr 35 mins
Servings: 12