Detroit-Style Pizza for Precision Oven 1.0 | Combi Steam Oven Recipes

Name: Detroit-Style Pizza for Precision Oven 1.0 | Combi Steam Oven Recipes
Ingredients: 150 grams (1 cup plus 2 Tbsp) of bread flour; 118 grams (1/2 cup) of water; 1 tsp of kosher salt, plus more to taste; 0.5 tsp of instant yeast; 3 Tbsp of extra-virgin olive oil, divided; 2 cloves of garlic, minced; 1 tsp of dried oregano; 1 (14-ounce) can of crushed tomatoes; 1 tsp of granulated sugar; 0.5 tsp of garlic powder; 0.5 tsp of onion powder; 85 grams (3 ounces) of sliced pepperoni; 85 grams (3 ounces) of low-moisture mozzarella cheese, cut into ¼- to ½-inch cubes; 85 grams (3 ounces) of mild white cheddar cheese, cut into ¼- to ½-inch cubes

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NOTE: This recipe is optimized for the Precision Oven 1.0. If you have a Precision Oven 2.0, search for "Detroit-Style Pizza for Precision Oven 2.0." A cousin to fluffy, focaccia-like Sicilian pizza,...

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Ingredients

150 grams (1 cup plus 2 Tbsp) of bread flour
118 grams (1/2 cup) of water
1 tsp of kosher salt, plus more to taste
0.5 tsp of instant yeast
3 Tbsp of extra-virgin olive oil, divided
2 cloves of garlic, minced
1 tsp of dried oregano
1 (14-ounce) can of crushed tomatoes
1 tsp of granulated sugar
0.5 tsp of garlic powder
0.5 tsp of onion powder
85 grams (3 ounces) of sliced pepperoni
85 grams (3 ounces) of low-moisture mozzarella cheese, cut into ¼- to ½-inch cubes
85 grams (3 ounces) of mild white cheddar cheese, cut into ¼- to ½-inch cubes