Detroit-Style Pan Pizza Recipe | Recipe Cart

Name: Detroit-Style Pan Pizza Recipe | Recipe Cart
Total time: 4 min
Ingredients: 300g bread flour (10.5 ounces; about 2 generous cups); 5g instant yeast (0.15 ounce; about 1 teaspoon), such as SAF Instant Yeast; 9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt); 220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons); Extra-virgin olive oil, as needed; 2 tablespoons (30ml) extra-virgin olive oil; 3 medium cloves garlic, minced; 2 teaspoons (about 5g) dried oregano; Dash red pepper flakes; 1 (28-ounce; 800g) can high-quality crushed tomatoes; 1 teaspoon (about 6g) granulated garlic powder; 1 teaspoon (about 6g) granulated onion powder; 1 tablespoon (about 15g) sugar; Kosher salt, to taste; 12 ounces (340g) Brick cheese, cut into 1/2-inch cubes (see note); 12 ounces (340g) high-quality natural-casing pepperoni, such as Boar's Head or Vermont Smoke & Cure, cut into 1/8-inch slices (optional)

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Detroit-Style Pan Pizza Recipe from Serious Eats | Perfect dough, rich sauce, and brick cheese top this classic pizza. Try it now!

View full recipe on getrecipecart.com

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Stand mixer
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Pizza pan
Cake pan
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Mixing bowl
Plastic wrap
Whisk
Wooden spoon
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Saucepan
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Chef's knife
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Trivet

Ingredients

300g bread flour (10.5 ounces; about 2 generous cups)
5g instant yeast (0.15 ounce; about 1 teaspoon), such as SAF Instant Yeast
9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt)
220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)
Extra-virgin olive oil, as needed
2 tablespoons (30ml) extra-virgin olive oil
3 medium cloves garlic, minced
2 teaspoons (about 5g) dried oregano
Dash red pepper flakes
1 (28-ounce; 800g) can high-quality crushed tomatoes
1 teaspoon (about 6g) granulated garlic powder
1 teaspoon (about 6g) granulated onion powder
1 tablespoon (about 15g) sugar
Kosher salt, to taste
12 ounces (340g) Brick cheese, cut into 1/2-inch cubes (see note)
12 ounces (340g) high-quality natural-casing pepperoni, such as Boar's Head or Vermont Smoke & Cure, cut into 1/8-inch slices (optional)