Classic Detroit Style Pizza
This classic pizza is perfect for a night in! Pile it high with your favorite toppings and watch as the crust comes out perfect every time!
Ingredients
For The Dough
- 2 cups bread flour, plus more for dusting
- 1 tsp instant yeast
- 1 tbsp kosher salt
- 1 cup water
- EVOO as needed (extra virgin olive oil)
For The Sauce
- 2 tbsp olive oil
- 3 cloves garlic, chopped
- 2 tsp oregano
- 1/2 tsp red pepper flakes
- 1 (28-oz) can crushed tomatoes
- 3 tbsp tomato paste
- 1 tsp onion powder
- 1 tbsp honey
- 1 tsp kosher salt
For The Pizza
- 4 oz. parmesan
- 8 oz. fresh mozzarella
- 12 oz. pepperoni or topping of choice
Instructions
- To make dough by stand mixer: Start by making the dough. Combine bread flour (all purpose works just as well), yeast, salt and water in the bowl of a stand mixer with a dough hook. Mix on low until a dough forms, then turn off the mixer and let the dough rest 10 minutes. This allows the yeast to develop.
- To make the dough by hand: Combine the flour, yeast and salt. Then gradually add water and stir with a wooden spoon until dough forms. Let the dough sit 10 minutes.
- Once the dough has rested, knead the dough for 10 minutes until the dough is smooth and elastic like. It may be a bit sticky and that is okay. Place the dough in an oiled bowl, cover and let it rest for 2 hours to rise.
- Meanwhile, make the sauce. Heat olive oil in a medium saucepan over medium heat until simmering. Add garlic, oregano, red pepper flakes and stir until fragrant. Add the tomatoes, tomato paste, onion powder, honey and salt. Stir and bring the sauce to a simmer. Continue simmering until the sauce reduces by a third. About 20 minutes.
- Preheat the oven to 550 degrees fahrenheit or as close as you can get it to 550.
- Place the dough in a Detroit Style Pizza pan or any 10x14 inch dish. If you don’t have a pan that big, dividing the dough between two 8 inch round pans works just fine.
- Spread the dough all the way to the edges, being careful to not rip the dough. I usually stretch the dough as far as it will give, let it rest 10 minutes, then finish stretching it all the way to the edges. Waiting in between stretching allows the gluten to develop and the dough to stretch further.
- Spread the parmesan on top of the dough, all the way to the edges. Then pile on the mozzarella, and pepperoni or any toppings you are going to use. Finally spread rows of sauce on top of the toppings. You might not use all of the sauce and if thats the case, save it for another time!
- Transfer to the oven and bake until the edges are nice and crispy and have the classic Detroit Pizza look, about 12-15 minutes. Allow the pizza to cool for 5 minutes before serving.
- Run a spatula around the edges and slide it onto a cutting board to slice and serve. Enjoy!
Notes
Recipe Note: If you are a fan of really thick pizza, double the recipe! This dough, no matter how much you pile in a pan, will bake the same. Soft and fluffy on the inside and crisp around the edges!