Detroit-Style Pan Pizza

Name: Detroit-Style Pan Pizza
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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To Make the Dough in a Stand Mixer: Combine flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment.

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Cooking tools:

Stand mixer
Food processor
Mixing bowl
Plastic wrap
Wooden spoon
Whisk
Baking pan
Cake pan
Saucepan
Oven
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon
Offset spatula
Trivet
Kitchen towel

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)