Detroit Style Pizza

Ingredients

• Dough:
• 1 cup lukewarm water
• ½ tsp active dry or instant yeast, not rapid
• 2 1/4 cups all-purpose flour
• 3/4 tsp fine salt
• Topping:
• 4 oz Pepperoni slices
• 16 oz mozzarella or Brick cheese
• 16 to 24 oz Marinara or Pasta Sauce

Directions

1. Make the dough: Add the lukewarm water to the bowl of a stand mixer fitted with a kneading
2. hook. Add the yeast and stir. Let stand a few minutes. Add the flour and salt and mix until the
3. flour is moistened. Knead with the kneading hook (on Speed 2) for 6-8 minutes. Dough will
4. be very moist and will only wrap the kneading hook slightly at the bottom. Set aside and let
5. the dough rest for 20 minutes.
6. For the pizza sauce add it to a saucepan and doctor up as you like. The sauce should be
7. nice and thick, definitely not runny. Allow to cool before putting on top of pizza. If making
8. ahead, cover and refrigerate.
9. Once dough has rested, lightly brush your 10x14 Detroit Style Pizza Pan with 2 tsp olive oil.
10. Scrape the dough into the oiled pan. Oil or wet your fingers slightly, then press/stretch the
11. dough into pan until it covers the entire bottom. If it seems to be fighting you, walk away for 5
12. minutes and let the dough rest, then try again. Once the dough is shaped, cover the pan with
13. plastic wrap and set to rise for at least 3 hours or preferably 4-6 hours.
14. Preheat oven to 425F with the rack on the second to lowest oven position (Important!).
15. Once the dough has risen, remove the plastic wrap. Place pepperoni in an even layer on top
16. of the dough, over-lapping slightly and covering almost to the point where little of the dough
17. is visible. Working with the cheese (or old white cheddar), sprinkle a row/wall of cheese
18. along the outside edge, then fill the center of the pizza with 3-cheese mix or cheese of your
19. choice. Pour about 2 cups of pizza sauce over-top of the cheese layer, in a zig zag or line
20. pattern, so it doesn't cover the cheese completely.
21. Bake on the second to bottom oven rack of a preheated 425 F oven for about 25 minutes, or
22. until dough is cooked through. Baking time will vary by oven so err on the side of cooking it
23. longer, rather than rushing it out of the oven. To check if it's done, remove from oven and
24. use a spatula to gently lift up the edge of the pizza so you can peek underneath. The bottom
25. of the pizza should be quite golden. If not, pop it back in the oven to cook longer.
26. Let pizza stand in pan 8-10 minutes to set up, then remove from the pan to slice and serve.