Detroit-Style Pizza | America's Test Kitchen

Ingredients

• 1 tablespoon extra-virgin olive oil
• 21/4 cups (111/4 ounces/319 grams) all-purpose flour
• 11/2 teaspoons instant or rapid-rise yeast
• 11/2 teaspoons sugar
• 1 cup water , room temperature
• 3/4 teaspoon salt
• 10 ounces (283 grams) Monterey Jack cheese , shredded (21/2 cups)
• 1 cup canned crushed tomatoes
• 1 tablespoon chopped fresh basil
• 1 garlic clove , minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon salt