Detroit-Style Pan Pizza

seriouseats.com

mleblanc2301

subheading: For the Dough:

300 g bread flour (10.5 ounces; about 2 generous cups)

5 g instant yeast (0.15 ounce; about 1 teaspoon), such as SAF Instant Yeast

9 g salt (0.3 ounce; about 1 ½ teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt)

220 g water (7.75 ounces; about 1 cup minus 1 ½ teaspoons)

Extra-virgin olive oil, as needed

subheading: For the Sauce:

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; 800 g) 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

subheading: To Finish:

12 ounces (340g) b rick cheese, cut into ½-inch cubes (see note)

12 ounces (340g) high-quality natural-casing pepperoni, such as Boar's Head or Vermont Smoke & Cure, cut into ⅛-inch slices (optional)

Directions at seriouseats.com

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