Prep Time::25 mins
Cook Time::15 mins
Additional Time:: 1 hr 5 mins
Total Time:: 1 hr 45 mins
Servings::9
Yield::1 14×10-inch pizza
Ingredients
Oops! Something went wrong. Our team is working on it.
Dough:
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
2 ½ cups bread flour
3 teaspoons olive oil, divided
1 teaspoon kosher salt
Sauce:
1 (24 ounce) jar marinara sauce
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 teaspoon garlic powder
Toppings:
8 ounces shredded Monterey Jack cheese
4 ounces shredded mild Cheddar cheese
1 (8 ounce) package thick pepperoni slices
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve.
Dotdash Meredith Food Studios
Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
Dotdash Meredith Food Studios
Drizzle remaining 1 teaspoon oil onto a 10×14-inch Detroit-style pizza pan; use your fingers to spread oil over the bottom of the pan. Place dough in the center of the pan. Oil your fingers, then pull and stretch dough into a rectangular shape.
Dotdash Meredith Food Studios
Cover and let rise until doubled in volume, about 1 hour.
Dotdash Meredith Food Studios
Meanwhile, make the sauce: Bring marinara sauce, oregano, red pepper flakes, and garlic powder to a simmer in a saucepan over medium-low heat. Simmer for 15 minutes.
Dotdash Meredith Food Studios
Preheat the oven to 525 degrees F (274 degrees C). Combine Monterey Jack and Cheddar cheese into bowl. Toss lightly to mix together.
Dotdash Meredith Food Studios
Finish the dough: Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing it into a rectangle that goes all the way to the edges of the pan. Stretch dough up the sides about 1/2 inch or so.
Dotdash Meredith Food Studios
Lay almost all pepperoni slices onto dough. Scatter cheese evenly over top, making sure to fully cover all the edges where dough meets the pan.
Dotdash Meredith Food Studios
Ladle sauce on top in three long strips. Arrange remaining pepperoni slices over top.
Dotdash Meredith Food Studios
Bake in the preheated oven until pizza is a bit darker than golden brown, about 15 minutes. Let cool for 5 minutes.
Dotdash Meredith Food Studios
Very carefully slide pizza onto a cutting board. Slice into rectangular pieces.
Dotdash Meredith Food Studios
Serve immediately and enjoy!
Dotdash Meredith Food Studios
Chef’s Notes
If you can't get a classic Detroit pizza pan, you can use a 12-inch cast iron skillet. You may not need to use quite as much dough, but it should be close. You can also use two 8-inch square metal cake pans. No matter what pan you use, make sure it's at least a few inches deep.
All-purpose flour will work, but bread flour has more gluten and works a little better.
These pizzas are traditionally made with Wisconsin brick cheese, so if you can find it, substitute 12 ounces of brick cheese for the Monterey Jack and Cheddar. You can grate the cheese if preferred.
Use any other toppings you like, just add them to the dough before covering them with cheese.
Editor's Note:
Nutrition data for this recipe includes the full amount of sauce. The actual amount consumed will vary.