Detroit Style Pizza
This dreamy, airy thick Detroit-style crust is the perfect base for whatever your heart desires.
Ingredients
Crust
- 2 ¼ cup bread flour You can use all-purpose flour, but it won't turn out with the same texture that bread flour will give it.
- 1 t instant yeast
- 1 t kosher salt
- 1 cup water
- 1 T olive oil
Other
- 2-3 T olive oil
- pizza sauce
- mozzarella cheese Try to stay away from the pre-grated cheese that's in a Ziplock bag. The whole blocks are the best! I'll cut the whole blocks into small cubes and use that.
- pepperoni
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and salt.
- Add the water. Combine everything until the dough starts to become shaggy. Let that rest for 10 minutes.
- Continue mixing on low/medium speed until a smooth dough ball forms. This should take 5-10 minutes.
- Cover the bowl with saran wrap and let it rise for 2 hours.
- Preheat oven to 500° F.
- Coat the bottom of a pan with raised edges with the 2-3 T of olive oil. It's easiest to use a pastry brush to spread it all around.
- Add the pizza dough to the pan and turn it so that you're coating it in all of the oil.
- Press the dough down, spreading it over the bottom of the entire pan.
- Add the mozzarella cheese to the pizza. Make sure that you're spreading it from edge to edge, not just placing it in the middle to leave room for the crust. The cheese on the edges and corners melting down onto the crust ensures the crispy, golden taste that Detroit-style pizza has.
- Add the sauce and pepperoni.
- Bake the pizza on the bottom of your oven for 12-13 minutes. When I say place your pizza on the bottom of your oven, I don't mean on the bottom rack. I place it on the floor of the oven.