Detroit Style Pizza
Friday nights are pizza night in our house. A time when we can unwind from the chaotic week and enjoy each other's company over a delicious pizza. One style of pizza on regular Friday rotation is the infamous Detroit Style Pizza, and THIS pizza is one of our favorites!
Ingredients
For the Detroit Style Dough
1c of warm water
1tsp salt
2 ½ c of bread flour
1 ½ tsp of instant yeast
Olive oil for the bowl
For the sauce
1 28oz can of whole peeled tomatoes (like Bianco DiNapoli), crushed with hands
½ tsp of salt
3 TBS of olive oil
¼ tsp dried oregano
2 cloves of garlic, pressed or minced
3-4 fresh basil leaves, torn
½ tsp of sugar (optional if canned tomatoes are too acidic)
For The pizza
1 recipe for Detroit-style pizza dough (recipe below)
1 recipe for pizza sauce (recipe below)
1c sliced pepperoni or toppings of choice
8oz provolone cheese cut into cubes
8oz low-moisture mozzarella cheese, cut into cubes
1 TBSP of grated parmesan cheese
¼ tsp crushed red pepper
Preparation
1. Start by making the pizza dough. Add the ingredients to the bowl of a stand mixer fitted with a dough hook. Slowly stir the mixture using a spatula to move anything stuck to the side to the middle of the bowl. Increase speed to medium-high and allow the mixture to knead for 5-6 minutes until the dough starts to pull away from the bowl.
2. Remove dough from the mixer and place dough into an oiled bowl. Cover with plastic wrap and allow the dough to rest for 2hrs
3. In a 10x14 inch Detroit Style pizza pan, place 2TBS of olive oil on the bottom and rub oil up the sides of the pan.
4. Stretch the dough to the edges of the pan. It may shrink back a bit, this is OK in this step. We will be doing this twice. Cover with plastic wrap.
5. Allow the dough to rest for 10 minutes.
6. Repeat steps 4-5 until the dough can cover the pan's surface area (2-3 times).
7. Cover the dough and let it rest for 15 minutes.
8. While the dough is resting assemble the pizza sauce. In a small saucepan over medium-low heat, heat olive oil, garlic, and oregano until fragrant.
9. Add tomatoes and stir to combine. Allow mixture to simmer until slightly thickened. About 20 minutes. Remove from heat. Tear basil leaves into the pizza sauce and stir to combine. Set aside and allow to cool until it is time to assemble the pizza
10. When the pizza dough is rested, gently press the dough down to try and stretch the dough to the edge of the pan.
11. Start to assemble your pizza.
12. Move the oven rack to the lower third of the oven. Preheat the oven to 500 degrees or 480 convection.
13. Top the dough with the pepperoni covering the surface area of the pizza, all the way to the edges.
14. Add the mozzarella and provolone chopped cheeses on top of the pepperoni, being sure to cover all surface areas to the edges of the dough.
15. Add any additional toppings to the top of the cheese like extra pepperoni, pineapple, and jalapenos per the attached stream.
16. Carefully spoon or ladle the pizza sauce on top of the pizza into x3 vertical rows, x4 horizontal rows, or dollops across the pizza. You do you.
17. Place the pizza in the lower 3rd of the oven. Bake for 15-20 minutes until the cheese is a very dark brown around the edges and bubbly.
18. Remove from the oven and rest for 3-5 minutes before slicing into 8 slices.
19. Top pizza with grated parmesan cheese and a sprinkling of crushed red pepper flakes before serving. Serve with love from Detroit!
View Recipe 
