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This recipe makes enough for about four servings but if you want more, you can always double the ingredients. This takes about two hours to prepare so the dough can double in size and then about thirty minutes for the sauce and twelve to fifteen minutes to bake the entire pizza. It will smell so good, you be dying to try that first bite!

Let's Get Started!

The Ingredients To Gather:

Dough:
300g bread flour (  2 generous cups)
5g instant yeast ( t 1 teaspoon)
9g salt (  1 1/2 teaspoons table salt or 1 tablespoon kosher salt)
220g water ( 1 cup minus 1 1/2 teaspoons)
Extra-virgin olive oil, as needed
 Sauce:
2 tablespoons  extra-virgin olive oil
3  cloves garlic
2 teaspoons  dried oregano
Dash red pepper flakes
1 can  crushed tomatoes
1 teaspoon  garlic powder
1 teaspoon  onion powder
1 tablespoon  sugar
Kosher salt, to taste
12 ounces Brick cheese
12 ounces   natural-casing pepperoni (optional)

 

The Step By Step Directions To Follow:

1.  Dough in  Stand Mixer: Combine flour, yeast,  salt in  bowl of  stand mixer fitted with  dough hook attachment. Stir to combine,  add water. Mix on low speed until dough comes together into  rough ball,  shut off mixer, let rest for 10 minutes. Continue mixing at medium-low speed until dough forms  silky ball,  10 minutes longer.  Remove dough hook, form dough into  tight ball, set in bottom of   bowl, cover tightly with plastic wrap,  set aside in  warm place until dough has roughly doubled in volume,  2 hours.

2. Dough in  Food Processor: Combine flour, yeast, salt in  bowl of  food processor, pulse to combine. Add water, turn on processor, process until dough formsa ball that rides around  bowl of  processor, about 30 seconds. Continue processing for 30 seconds longer. Transfer dough to  bowl, form  tight ball, cover tightly with plastic wrap,  set in warm place until dough has roughly doubled in volume, 2 hours.

3. Dough by Hand: Combine flour, yeast, salt in  bowl. Whisk to combine,  add water, stir until  rough ball of dough has formed. Set aside for 10 minutes. Turn dough out onto countertop, knead until , silky ball has formed, about 10 minutes. Transfer dough to  bowl, form  tight ball, cover tightly with plastic wrap, set aside in  warm place until dough has roughly doubled in volume, 2 hours.

4. Pour  couple tablespoons olive oil in  bottom of  Detroit-style anodized aluminum pan or two 8- by 8-inch cake pans. Transfer dough to pan(s), turn to coat in oil. Press down on dough, spread it toward  edges.  Spread as far as possible without tearing, cover tightly in plastic, set aside for 30 minutes to allow dough to relax. Return to dough, stretch it out again.  Stretch it up beyond corners so that it pulls back into place. Cover again, set aside.

The Additional Directions To Follow:

Put your oven rack in the lowest position possible then preheat your oven to five hundred and fifty degrees Fahrenheit. Then heat your olive oil in your saucepan placed over medium heat until it simmers. Then add in your minced garlic, the oregano, the pepper flakes, allow to cook for about thirty seconds or so making sure to stir it. Then pour in your tomatoes, garlic powder, onion powder and the sugar. Allow everything to get to a simmer then allow it to cook until it reduces to approximately three cups for about a half an hour or so. Add salt to until taste is to your liking.

Next, use your fingers to lightly press on the dough in order to get rid of huge air bubbles that have formed. Then put about half of your pepperoni on top of your dough. Then add your cheese, making sure it is spread to the edge of your pan. Add your sauce on top in approximately three rows that are as even as possible.

Put your pizza in the oven and allow to bake for approximately fifteen minutes.  Then place your baked pizza on either a trivet or a kitchen towel on your counter. Use your spatula to help the pizza get loose from your pan. Then slowly take it out of your pan and place it your cutting board and serve.

Enjoy!

This homemade Detroit-style pizza is so delicious you may like it even better than the restaurant! Have you made this pizza yet?

Let Us Know What You Thought!

Article Source: Serious Eats