Detroit style pizza has a crunchy, golden brown crust, loads of ooey gooey melted mozzarella, a sweet and spicy sauce, and maybe the best part – crispy, brown, cheesy edges to crunch and savor.
For the pizza dough:
3 1/3 cups Anna Organic TIPO ’00’ Flour 500 g
2 T Cento Organic Extra Virgin Olive Oil 20 g
1 1/3 c water 32 g
1 tsp yeast 4 g
2 tsp kosher salt 7 g
1 tsp honey 8 g
1/4 C extra virgin olive oil (for the pan)
For the pizza sauce:
1 28 can whole Cento Organic Certified San Marzano Tomatoes, drained
1 T extra virgin olive oil
1 small yellow onion, grated or finely chopped
2 cloves garlic, grated or minced
1/4 tsp red chili flake
1/2 tsp oregano
1/2 tsp garlic powder
1 tsp kosher salt
1 T tomato paste
2 tsp granulated sugar
For the assembled pizza:
12 ounces whole milk mozzarella cheese, cut into 1/4 inch cubes
6 ounces pepperoni, sliced 1/8 inch thick (preferably with a natural casing)
1 ounce pecorino romano cheese, grated
For the pizza dough:
In the bowl of a stand mixer, combine flour and yeast. Mix the water, olive oil, and honey in a measuring cup, until the honey dissolves. Add this to the flour mixture and mix on medium speed for 2 minutes or until the dough comes together and no dry flour remains.
Turn the mixer off and let the dough sit for about ten minutes. This allows the flour to hydrate and the gluten in the dough to start forming before we add the salt (which can slow down the gluten formation process).
After ten minutes, turn the mixer back on, add the salt, and knead until you have a soft but sticky dough (about 3 minutes in a stand mixer, 7 or 8 by hand). It should pull away from the sides of the bowl cleanly, but still stick to the bottom. It will be very sticky to the touch.
Add 1/4 cup of extra virgin olive oil to a non-stick 9X13 baking pan and spreading to coat the entire inside of the pan. Transfer dough to the oiled pan, cover with plastic wrap, and let the dough rest in a draft-free place (a cold oven is great) for two hours, or until doubled in size.
After the dough has risen, you’ll use well oiled hands to gently push it to the edges of the pan. You want it to reach all the corners as well. If it springs back on you a lot, just let it rest for about five minutes and try again. Then cover with plastic wrap and let rise for an additional 20 minutes.
For the pizza sauce:
You can make this ahead of time, but you have a great window of opportunity while the dough has its inital rise.
In a medium saucepan, saute onion and garlic in a tablespoon of olive oil. Once the onions are soft, add the salt, spices, and tomato paste. Let this mixture cook out for about two minutes, or until the tomato paste changes in color from bright red to more of a deep, rusty color.
Add in your drained tomatoes and sugar and using an immersion blender, blitz the whole thing until smooth. Alternatively, you can also just blend the tomatoes before adding them to the pot.
Bring to a simmer and let cook, stirring occasionally for about 30 minutes, or until thickened and reduced by one third. You should have about two cups of sauce when all is said and done. Set aside and let cool.
For assembly and baking:
30 minutes before you’re ready to bake, preheat your oven to 500 degrees and set the rack at the bottom position.
Remove the plastic wrap from your dough and if necessary coax any dough back into the corners of the pan.
Add a generous layer of cubed, low-moisture mozzarella to the surface of the dough, making sure to take it all the way to the edges of the pan. Scatter pepperoni slices evenly over the cheese. Spoon sauce in even rows, leaving some areas unsauced.
Bake for 20-22 minutes or until the edges have turned a very dark brown and the cheese on top is bubbling and starting to brown slightly.
Let rest in the pan for about five minutes and sprinkle with grated pecorino romano cheese. Then use a sharp knife to loosen the edges of the pie and using a large, thin spatula, remove the pizza from the pan and transfer it to a cutting board.
Slice into 12 squares and serve.
A non-stick pan is key. I used this one which works amazingly well.
Olive oil is also key. The olive oil is what gives the dough that amazing flavor and crunchy, golden crust, so even though it seems like a lot, trust me, it’s worth it.
Don’t use fresh mozzarella for this. It will sog out the crust and make a mess.
Speaking of mozzarella, freeze yours for 15-20 minutes before dicing it into 1/4 inch cubes. Cubing the cheese is way easier than grating it, and giving it a little chill makes things easier still.
You can make the dough up to two days ahead of time, store it in the fridge (covered with plastic wrap) and bring it to room temperature before assembling and baking the pizza.
Drain your tomatoes. Canned tomatoes come in a lot of liquid, and because we want a thick and rich sauce it’s a good idea to give the tomatoes a quick drain before adding them to your pot.
Bake your pizza on the bottom rack of your oven. This ensures that the bottom of the crust get the heat it needs to crisp up before the top of the pizza gets too brown.
When reheating leftovers I find the best way is on a sheet pan, in a 300 degree oven for about ten minutes.
Keywords: detroit style pizza, pan pizza, pepperoni pizza, homemade pizza