Detroit-Style Pan Pizza Recipe

Detroit-Style Pan Pizza Recipe

Serves: 4 Save

Ingredients (16)

  • 300g bread flour (10.5 ounces; about 2 generous cups)
  • 5g instant yeast (0.15 ounce; about 1 teaspoon), such as SAF Instant Yeast
  • 9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt)
  • 220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)
  • Extra-virgin olive oil, as needed
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 3 medium cloves garlic, minced
  • 2 teaspoons (about 5g) dried oregano
  • Dash red pepper flakes
  • 1 (28-ounce; 800g) can high-quality crushed tomatoes
  • 1 teaspoon (about 6g) granulated garlic powder
  • 1 teaspoon (about 6g) granulated onion powder
  • 1 tablespoon (about 15g) sugar
  • Kosher salt, to taste
  • 12 ounces (340g) Brick cheese, cut into 1/2-inch cubes (see note)
  • 12 ounces (340g) high-quality natural-casing pepperoni, such as Boar's Head or Vermont Smoke & Cure, cut into 1/8-inch slices (optional)
  • Directions

    Learn how to make this recipe at Serious Eats