Detroit-Style Pan Pizza

Serves 4 · 90 min prep · 20 min cook

Ingredients

• 3 cups all-purpose flour
• 2 1/4 tsp instant yeast
• 1 tsp granulated sugar
• 1 3/4 tsp kosher salt
• 1 1/4 cups warm water (105–110°F)
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 12 oz low-moisture mozzarella or brick cheese, cut into 1/2-inch cubes
• 4 oz cup-and-char pepperoni slices
• 1 cup crushed tomatoes
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 2 tbsp grated Parmesan cheese

Instructions

1. 1In a large bowl whisk flour, yeast, sugar, and most of the salt. Pour in the warm water and most of the olive oil; stir with a wooden spoon until a shaggy, sticky dough forms and no dry flour remains.
2. 2Cover the bowl and let the dough rest 15 minutes so the flour hydrates. Knead in the bowl 2–3 minutes until smoother and elastic; it will stay soft and tacky. Cover again and let rise in a warm spot until doubled, 60–90 minutes.
3. 3While the dough rises, melt the butter with the remaining olive oil. Brush a 9×13-inch metal baking pan generously on the bottom and up the sides so the cheese can fry against the metal.
4. 4In a small saucepan combine crushed tomatoes, garlic, oregano, and the remaining salt. Simmer over medium-low heat 10–12 minutes, stirring often, until thick enough to hold a stripe. Cool slightly.
5. 5Punch down the dough and turn it into the prepared pan. With oiled fingertips press and stretch it toward the corners; if it springs back, rest 10 minutes and finish pressing so it reaches every edge in an even layer.
6. 6Cover the pan loosely and let the dough proof until puffy and nearly level with the rim, 30–45 minutes. Meanwhile heat the oven to 475°F with a rack in the lower-middle position.
7. 7Scatter the cubed cheese evenly over the dough, deliberately pushing pieces snug against all four sides and into the corners so they melt down the walls and form the frico crust.
8. 8Nestle pepperoni slices across the cheese in a single layer, slightly overlapping. Sprinkle Parmesan over the top.
9. 9Bake 15–18 minutes until the cheese is deeply golden, the edges are dark caramelized and lacy, and the bottom sounds hollow when you lift a corner with a spatula.
10. 10Remove the pan. Spoon the cooled sauce in 3 or 4 thick lengthwise stripes across the top—do not spread it edge to edge. Return to the oven 2–3 minutes just to heat the sauce through.
11. 11Rest the pizza in the pan 3–5 minutes so the frico sets. Run a thin spatula the perimeter, lift the whole pie onto a cutting board, and cut into 8 squares. Serve hot while the edges stay shatter-crisp.