Detroit-Style Pan Pizza Recipe

🥘 Ingredients

• bread flour
  900 g
• brick cheese (cubed)
  12 oz
• crushed tomatoes
  1 28-ounce can
• dried oregano
  2 tsp
• extra-virgin olive oil
  4 tbsp
• garlic (minced)
  3 medium cloves
• garlic powder
  1 tsp
• instant yeast
  15 g
• onion powder
  1 tsp
• pepperoni (sliced)
  12 oz
• red pepper flakes
  1 dash
• salt
  27 g
• sugar
  1 tbsp
• water
  440 g

🍳 Cookware

• stand mixer
• mixer
• mixer
• food processor
• food processor
• Detroit-style anodized aluminum pan
• oven
• oven

1. 1

   Combine bread flour , instant yeast , and salt in the bowl of a stand mixer fitted with a dough hook attachment.

   bread flour: 300 g, instant yeast: 5 g, salt: 9 g
2. 2

   Stir to combine, then add water .

   water: 220 g
3. 3

   Mix on low speed until dough comes together into a rough ball.
4. 4

   Shut off mixer and let rest for ⏱️ 10 minutes .
5. 5

   Continue mixing at medium-low speed until dough forms a smooth, silky ball, about ⏱️ 10 minutes .
6. 6

   Remove dough hook.
7. 7

   Form dough into a tight ball, set in the bottom of the mixer bowl.
8. 8

   Cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about ⏱️ 2 hours .
9. 9

   Combine bread flour , instant yeast , and salt in the bowl of a food processor and pulse to combine.

   bread flour: 300 g, instant yeast: 5 g, salt: 9 g
10. 10

    Add water{220%g}.
11. 11

    Turn on food processor and process until dough forms a ball that rides around the bowl of the processor, about ⏱️ 30 seconds .
12. 12

    Continue processing for ⏱️ 30 seconds .
13. 13

    Transfer dough to a bowl, form a tight ball, cover tightly with plastic wrap.
14. 14

    Set aside in a warm place until dough has roughly doubled in volume, about ⏱️ 2 hours .
15. 15

    Combine bread flour , instant yeast , and salt in a large bowl.

    bread flour: 300 g, instant yeast: 5 g, salt: 9 g
16. 16

    Whisk to combine, then add water .

    water: 220 g
17. 17

    Stir with a wooden spoon until a rough ball of dough has formed.
18. 18

    Set aside for ⏱️ 10 minutes .
19. 19

    Turn dough out onto a countertop and knead until a smooth, silky ball has formed, about ⏱️ 10 minutes .
20. 20

    Transfer dough to a bowl, form a tight ball, cover tightly with plastic wrap.
21. 21

    Set aside in a warm place until dough has roughly doubled in volume, about ⏱️ 2 hours .
22. 22

    Pour extra-virgin olive oil in the bottom of a Detroit-style anodized aluminum pan .

    extra-virgin olive oil: 2 tbsp
23. 23

    Transfer dough to pan and turn to coat in oil.
24. 24

    Press down on dough and spread it toward the edges.
25. 25

    Spread it as much as you can without tearing, then cover tightly in plastic.
26. 26

    Set aside for ⏱️ 30 minutes to allow dough to relax.
27. 27

    Return to dough and stretch it out again.
28. 28

    Stretch it up beyond the corners so that it pulls back into place.
29. 29

    Once dough is stretched, cover again and set aside.
30. 30

    Adjust oven rack to lowest position and preheat oven to 550°F (290°C).
31. 31

    Heat extra-virgin olive oil in a medium saucepan over medium heat until shimmering.

    extra-virgin olive oil: 2 tbsp
32. 32

    Add garlic (minced) , dried oregano , and red pepper flakes and cook, stirring, until fragrant, about ⏱️ 30 seconds .

    garlic (minced): 3 medium cloves, dried oregano: 2 tsp, red pepper flakes: 1 dash
33. 33

    Add crushed tomatoes , garlic powder , onion powder , and sugar .

    crushed tomatoes: 1 28-ounce can, garlic powder: 1 tsp, onion powder: 1 tsp, sugar: 1 tbsp
34. 34

    Bring to a simmer and cook until reduced to about 3 cups, about ⏱️ 30 minutes .
35. 35

    Season to taste with salt.
36. 36

    Press down on dough with your fingertips to remove any large air bubbles.
37. 37

    Lay half of pepperoni (sliced) evenly over face of dough.

    pepperoni (sliced): 12 oz
38. 38

    Top with brick cheese (cubed) , spreading it evenly all the way to the very edges of the pan.

    brick cheese (cubed): 12 oz
39. 39

    Add remaining pepperoni.
40. 40

    Spoon sauce over surface in 3 even rows.
41. 41

    Transfer to oven and bake until edges are black and bubbly and exposed cheese on top is starting to lightly brown, ⏱️ 12-15 minutes .
42. 42

    Transfer to a trivet or folded kitchen towel on countertop.
43. 43

    Run a thin metal spatula all the way around the edges of the pan to loosen the pizza.
44. 44

    Carefully lift it out and slide it onto a cutting board.
45. 45

    Cut pizza and serve.