Detroit Style Pizza

Detroit Style Pizza

Serves 4

2 cups bread flour

1 t instant yeast

2 t salt

1 cup water

3 T olive oil

28 oz crushed tomatoes

1 T Italian seasoning

2 t garlic powder

1 t red pepper flakes

4 oz Monterey jack cheese

8 oz low-moisture mozzarella cheese

12 oz pepperoni, cut thick (about 25-30 slices)

Freshly grated parmesan for garnish

In a large bowl or stand mixer combine the flour, yeast, salt and water. Mix until a solid ball of dough forms. Leave to rest for 15 minutes. Kneed for 8-10 minutes by hand or in the mixer. Cover and let rise for 2 hours.

Meanwhile, add 2 tablespoons of olive oil to a sauce pot over medium heat. Add the pepper flakes and Italian seasoning and cook for 2 minutes. Add the crushed tomatoes and garlic powder and season with salt and pepper. Simmer over medium-low heat for 25-30 minutes until reduced by half. Set aside.

Shred or finely dice the jack and mozzarella cheese.

In a 13x9 baking dish, add 1 T olive oil and coat the baking dish. Preheat your oven to its hottest setting (usually 500 F). Spread the dough out evenly in the bottom of the baking dish. If the dough snaps back, let it rest for 10 minutes and then finish stretching it out.

Lay down most of your pepperoni followed by all of the cheese, spread edge to edge. Add a few pepperoni to the top of the cheese. Finally, spoon the sauce in three thin stripes along the length of the pizza. Bake for 14-17 minutes or until cheese is turning golden brown and bubbly. Remove from the baking pan and let cool for 5 minutes. Garnish with grated parmesan and more Italian seasoning and serve with remaining sauce for dipping.