Begin by making the pizza dough. Pour warm water into a bowl and sprinkle in yeast and sugar. Stir gently to dissolve. Let sit for 5 minutes or until bubbly.
In a stand mixer fitted with a dough hook, combine flour, salt and 2 tablespoons olive oil. Begin to mix on low speed. Pour in yeast water mixture and knead for 5 minutes until everything comes together and a smooth dough is formed.
Drizzle a good amount of oil into a nonstick 9x13, high-sided cake pan. Place the dough into the pan, cover and let rise in a warm area until doubled in size (1 1/2 to 3 hours). Once it has risen, press it out to the sides and corners of the pan. If it bounces back, let it rest for a few minutes and try again. Rest, again, covered for 30 minutes.
While the dough rests, make the sauce. In a bowl, combine the tomato puree, salt, pepper, garlic powder, oregano and chili flakes. Mix together.
Cut the cheese into 1/2-inch cubes and slice the pepperoni into 1/4-inch-thick slices. Set aside.
Place a pizza stone in the lower two-thirds of the oven and preheat to 500 degrees, or as hot as your oven will go.
To assemble the pizza, make sure the rested dough now reaches to all of the corners and edges of the pan. Start by laying the cheese cubes all over the pizza, touching the edges of the pan and into the corners. Drizzle the sauce over the pizza in 3 to 4 long rows, making sure you don’t fully cover the entire pizza and cheese. Lastly, add the pepperoni slices.
Bake for 13 to 15 minutes, or until the dough has puffed up, the cheese has melted and the sides and edges are lightly blackened and crispy.
Remove from oven and carefully release the pizza from the pan with an offset spatula. Sprinkle with Parmesan cheese and let cool a few minutes before slicing into squares. Serve with extra sauce.
To save this video and more, Download the Tastemade App
- You've heard of New York and Chicago style pizza, how about Detroit style pizza? I'm gonna show you how to make it today. To start off my pizza, I'm going to make the pizza dough. Some warm water, yeast, and sugar. Give it a little stir and just let that hang out. And you can do this in a bowl, but it's a lot easier with a stand mixer and a dough hook, just makes things go a lot faster. AP flour, salt and then some extra virgin olive oil. And you're probably thinking, what is Detroit style pizza? Well, Detroit style pizza, it's cooked in a rectangular pan, so it goes the dough, the cheese, and then the sauce on top. And it's not smothered in sauce. All right, let's mix this up a little bit. Are you starting to get excited? So I'm gonna pour it in to the flour. Let's bump up the speed. You just want to knead this until a smooth ball forms. So if it looks a little too dry, add some more water. If it looks a little too wet, add some more flour. Let's see. So you want it, not too sticky, obviously it's not sticking to my hands, but it's also not falling apart and crumbly and dry. So you need a nine by 13 nonstick cake pan. You want these high sides, so it has something to rise into. Olive oil, good amount. Dough goes in, a little on top. Cover your dough, put it to sleep, and put it somewhere warm for an hour and a half up to three hours to rise. Hey, I just found a pizza. It was downstairs, rested. It's ready to go. And I'm just gonna, I'm gonna massage it out. This baby's gonna rise twice. The first one is to get that lift and now I'm gonna stretch it out. And I wanna make sure it goes to all of the edges and all of the corners. Now this needs to rest for another 30 minutes, and I'm gonna make my sauce. So I have tomato puree, a good amount of salt, and pepper, and then chili flakes, which is optional, if you don't like heat at all, you don't have to put them in, but I do. Oregano and garlic powder. You really need this garlic powder in it to just make it pop. It just has that specific taste, and fresh garlic just doesn't do it. Stir it up. This is where it gets wild, guys, right? Set it aside. And we're gonna cut some pepperoni. I don't know, fourth of an inch thick? Not too thin, not too thick. Pepperoni's cut, sauce is made and then I have some brick cheese. If you can't find brick cheese, you can use jack, half jack and half mozzarella, but it's a real creamy, buttery cheese. All right my dough has risen again. It's reached all of the corners, it's starting to puff up nicely. Let's assemble. First you start with the cheese, right? You're like "No, Meg, sauce". No cheese. Go to all of the edges and you wanna make sure it touches the edges so when it bakes up, it turns like crispy, crunchy, lacy, blackened cheese. Sauce, all right and you're not just gonna pour all the sauce over. I kind of do it in three or four strips. So some of the cheese is still showing, and not fully covered and some of the dough isn't covered. That's ready and now, we lay the pepperoni. I have my oven at 500 degrees, or as hot as your oven can go. So I'm gonna pop this in for, I don't know, 13 to 15 minutes. You want the cheese to be nice and ooey gooey, crusty around the edges and the pizza to puff up. It's done. It's ready. It smells so good you guys. Now how do we get it out? Tongs and an offset spatula. Kinda loosen up the edges, see how they got nice and crispy, crunchy a little blackened. C'mon baby. Parmesan cheese, 'cause, why not? All right and then the key also is how you slice it. Square slices. The crispy, blackened edges, they're all lacy, cheesy, and then the sauce, and I mean this is just the perfect slice of pizza. And if you didn't know Detroit had a style of pizza, now you do, and you should make it. Let me know how it goes. Cheers.