Classic Detroit Style Pizza

Dough

• 3 ¼ cups bread flour
• 1 packet active dry yeast
• 2 tsp kosher salt
• 1 1/3 cups lukewarm water

Toppings

• 1 tablespoon butter, room temperature
• 1 teaspoon olive oil
• 12 oz brick cheese, cut into ½ inch cubes (OR 12 oz combination of low-moisture mozzarella, Monterey jack, sharp cheddar)
• 12 oz natural casing pepperoni, cut into 1/8 inch slices
• 12-13oz jar of pizza sauce (approx. 1.5 cups)

Dough

In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and salt. Give the mixture a quick stir to blend, then pour in the water.

Mix on low speed just until the dough comes together into a shaggy ball. Turn off the mixer and let the dough rest for 10 minutes to allow the flour to fully hydrate.

Resume mixing on medium-low speed for about 10 minutes, or until the dough becomes smooth, elastic, and silky. The dough should gently cling to the bottom of the bowl as it kneads rather than climbing up the sides.

Remove the dough hook and shape the dough into a tight ball. Place it back into the bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 2 hours.

Assemble and Bake

Grease the bottom and sides of the pan with 1 tablespoon of softened butter (use the full tablespoon for best results). Add 1 teaspoon of olive oil to the bottom of the pan.

Transfer the risen dough to the pan and roll it gently to coat it in the oil. Press it out with your fingertips to begin spreading it. This first stretch won’t reach the edges yet. Cover with plastic wrap and let rest for 30 minutes.

After the rest, stretch the dough again. Do not tear it. If it resists reaching the edges and corners, let it rest a few minutes more. Once it stretches easily and stays in place against the sides, let the dough rest for an additional 30 minutes.

While the dough rests, preheat your oven to 500°F with the rack in the lowest position.

Dimple the dough with your fingertips to release any large air bubbles. Add the cubed cheese across the entire surface, making sure the cheese reaches all the way to the edges. This is key for creating a crispy, caramelized crust. Layer the pepperoni on top of the cheese, then spoon the sauce in three long rows over the top.

Bake on the lowest oven rack for 22–28 minutes, or until the edges are deep golden brown. (If your oven does not have a lower heating element, you may bake directly on the oven floor.)

Remove from the oven and let rest for a few minutes. Run a thin rubber or plastic spatula around the edges to loosen the pizza. Serve straight from the pan or carefully transfer to a board before slicing.