Detroit Style Pizza

Dough

• 2½ cups bread flour, spooned and leveled
• 1 cup warm water (120°F)
• 1½ teaspoons sugar
• 1½ teaspoons instant yeast
• 1¾ teaspoons kosher salt, Diamond Crystal brand

Sauce

• 2 tablespoons quality olive oil
• 1 28-ounce can crush San Marzano tomatoes
• 6 large cloves garlic
• 1 teaspoon oregano
• ½ teaspoon red pepper flakes
• 1½ teaspoons kosher salt, Diamond Crystal brand
• 2 sprigs fresh basil

Pizza

• 7 ounces low-moisture mozzarella, shredded (do not use pre-shredded)
• 4 ounces monterey jack cheese, cut into ¼-inch cubes
• ¼ pound pepperoni cut into ⅛-inch thick slices.

1. Gently spoon flour into a measuring cup, sweeping of excess with the back of a knife. Add flour, sugar, instant yeast and kosher salt to a stand mixer bowl and mix with a whisk. Using a standing mixer with the dough hook, turn setting on low (speed 2) and slowly add warm water. Mix just until the ingredients come together (1-2 mins). Dough will be very sticky, that's okay. Cover with saran wrap and allow to rest for 5 minutes, then knead for 9 minutes. Dough should come together and not stick to the sides of the mixing bowl.
2. Transfer dough to a lightly floured surface. Place flour on your hands and work dough so that it comes together in a ball and doesn't stick to the work surface. Add 2tablespoons olive oil to a 13x9 pan and make sure surface and sides are covered in oil. Place dough in the center and cover with saran wrap. Leave to rest for 15 minutes. This will allow the gluten in the flour to relax so you can stretch it in the pan.
3. Grease your fingertips with olive oil and begin to evenly stretch dough, pushing from the center to the corners of the pan. Try your best to make the dough touch each corner. If the dough keeps shrinking as you stretch it. Cover pan with saran wrap, rest for 10 minutes, and repeat the stretching process. Also, as the dough rises, it will fill to each corner, so don't worry about getting it perfect. While waiting for dough to rise, see below for sauce instructions.
4. Rise. Cover pan with saran wrap and place in a warm area or in your oven under "proof" setting for 1½-2 hours.
5. Preheat oven to 500°F and move oven rack to lowest level. Once dough rises triple in volume, top with shredded mozzarella and monterey jack cheese. Be sure to line cheese along the edges as this will yield crispy and crunchy edges.
6. Next, divide 1⅓ cups prepared tomato sauce to make 3 lines across the pan (lengthwise). See above photo for example.
7. Lastly, top pizza with pepperoni. Place pizza on the lowest rack and cook for 15-17 minutes, turning once at the halfway point. Once cheese is golden brown, remove from oven. Let stand for 5 minutes before slicing.
8. Slice into 8 pieces. Enjoy!
9. Sauce
10. In a saucepan over medium heat, add olive oil and garlic. Cook for 3 minutes to infuse olive oil with garlic. If garlic begins to brown, reduce heat.
11. Add crushed tomatoes , oregano, red pepper flakes, kosher salt, basil sprigs, and stir. Once mixture comes to a boil, lower heat to medium-low, cover and cook for 10 minutes. Stir occasionally.
12. Discard basil sprigs and garlic. Set sauce aside for later use.