Detroit Style Pizza
What makes this a true Detroit-style pizza? Like most pizzas, it’s got a lot of melty cheese but unlike most pizzas, the cheese covers every inch of it — and it’s delightfully crispy and charred at the edges. It also has a unique crust: think soft and fluffy like a focaccia. And you’ll notice the sauce goes on in big dollops, so your bites are extra saucy and lush. We topped ours with pepperoni, which is also a bit of a tradition, but you can really put anything you like on yours. Just, whatever you do, don’t skimp on the cheese!
Detroit Style Pizza
To make the dough: In a large bowl, whisk together the bread flour, yeast, and salt, then add the water. Stir with a wooden spoon until a shaggy dough ball forms, let rest for 10 minutes.
Turn the dough out onto a countertop lightly dusted with flour. Knead the dough until it becomes silky and smooth, about 10 minutes. Place it in a clean large bowl, cover the bowl tightly with plastic wrap, and proof in a warm place for at least 1 hour or until it has doubled in size.
To make the sauce: In a medium saucepan, heat the olive oil over medium heat until it begins to shimmer, about 2 minutes. Add the garlic, dried oregano, and red pepper flakes. Stir with a wooden spoon until very fragrant, about 30 seconds.
Add the crushed tomatoes, sugar, garlic powder, onion powder, and salt. Stir until fully combined and bring to a simmer. Reduce the heat to medium low and cook for 30 minutes until the sauce is thickened and reduced. Set aside until ready to use.
To make the pizza: Adjust the oven rack to the lowest part of the oven and preheat the oven to 500º. Grease 2 8x8” cake pans with 2 tablespoons of olive oil each.
Cut the dough in half and transfer each half to a pan. Turn the dough to coat in oil and then, using your fingers, press the dough to flatten it towards the edges of the pans as much as possible. Cover the pans tightly in plastic wrap and set the dough aside for 30 minutes at room temperature to allow the dough to relax.
Press and stretch the dough to the edges of the pans once more, then layer each pizza with ¼ of the pepperoni, ½ the Monterey Jack cheese, and ½ the mozzarella. Add the final ¼ cup of pepperoni.
Spoon ½ cup of sauce in three even rows on top of each pizza. Note: leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Bake the pizzas for 12 to 15 minutes, or until the edges are black and the cheese is beginning to brown.
Run a small knife around the edges of the pizzas to loosen them from the pans. Cut into 6 slices and serve while hot.
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.