Pan Pizza (Detroit-Style)

There are over a dozen common styles of pizza out there, but in my opinion, Detroit pizza is easily one of the best. With its pillowy crust, crispy edges, and toppings that caramelize to perfection, this dish is truly a masterpiece of flavor and texture. Recipe as follows:

Ingredients:

For the Dough:
440 grams bread flour
1 teaspoon instant yeast
1 tablespoon kosher salt
330 grams lukewarm water
¼ cup (60 ml) olive oil

For the Sauce:
1 ½ cups (300g) crushed tomatoes
½ teaspoon garlic powder
1 teaspoon fresh oregano leaves, chopped
1 tablespoon chopped fresh basil
½ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt

For the Toppings:
6 ounces (168 grams) fontina cheese, cubed
6 ounces (168 grams) whole milk mozzarella, cubed
5 ounces (140 grams) pepperoni stick, sliced ¼ inch thick
¼ cup (62 grams) ricotta cheese
Hot honey
Fresh basil

Directions:

1. In the bowl of a stand mixer, add the flour and instant yeast and whisk for 30 seconds to fully combine. Fit the stand mixer with a dough hook attachment. Add the salt to the lukewarm water and stir to dissolve, then add to the stand mixer bowl. Turn the mixer to low for 1 minute, then increase to medium low and mix for 5-7 minutes, or until the dough forms a cohesive ball and pulls away from the sides. You’ll know it’s ready when it’s smooth and pulls away from the sides of the bowl.
2. Add the olive oil to a 9x13 dark metal pan, preferably a Detroit-style pizza pan. Then add the dough to the tray and lightly cover with greased plastic wrap. Leave the dough out in a warm, draft free area for 2-3 hours, or until the dough has just reached the edges of the pan.
3. Transfer to the refrigerator and allow to rise overnight.
4. Remove the dough and place in a warm, draft free area for 2-3 hours, or until the dough has filled the pan 75-80% of the way.
5. Preheat the oven to 500°F (260°C). Set an oven rack in the second position closest to the heating element.
6. To the can of crushed tomatoes, add the garlic powder, oregano, basil, crushed red pepper flakes, salt and pepper and stir to combine. Set aside.
7. Add the cheese to the dough, evenly distributing both the fontina and the mozzarella. Be sure to layer the cheese all of the way to the edges of the dough. Tuck half of the pepperoni slices under the cheese and layer the other half on top. Spoon the sauce in 3 long stripes down the pizza.
8. Transfer the pizza to the oven and bake for 25-30 minutes, or until the edges of the pizza are deeply golden brown and blackened in spots.
9. Remove the pizza from the oven and let it cool in the tray for 5 minutes. Once slightly cooler, use a rubber spatula to gently ease the pizza out of the tray and onto a cutting board.
10. Transfer the ricotta into a piping bag with a medium tip and pipe small rosettes of ricotta over the top. Drizzle the surface with hot honey and scatter basil over the top. Cut into square slices and serve.