For the Detroit style pizza dough: Combine the warm water and yeast in a small mixing bowl using a whisk.
Combine flour and sugar in a separate large mixing bowl. Slowly add the yeast mixture. Continue mixing by hand until combined, about 6 minutes. (See Cook's Note.) (You may also use a stand mixer with the dough hook attachment.)
Add sea salt. Mix for 2 to 3 minutes. Add olive oil and mix for 2 to 3 minutes.
Cover bowl with plastic wrap and allow dough to rest at room temperature until dough starts to rise up the inside the bowl, about 3 hours. Transfer to the refrigerator to rise for at least 17 or up to 48 hours.
For the Detroit style pizza sauce: Combine the ground tomatoes, tomato paste, oregano, oil, salt and pepper in a bowl with a hand mixer or immersion blender. Refrigerate for at least 17 or up to 24 hours. Heat pizza sauce to 165 degrees F on the stovetop before applying to pizza.
Use a knife to cut and portion the dough into 9-ounce portions.
Coat a Detroit style pizza pan with vegetable shortening, butter or olive oil. Make sure to get the fat into the corners and up the sides of the pan.
Push a portion of dough into pan, making sure to keep the dough even and push it into the corners. Be delicate with the dough during your push. (You can push your dough into shape on the kitchen countertop and then place the pushed dough into the pan.) (Save the remaining dough for another use.)
Put the lid on the pan and allow the dough to rise in the pan for 1 to 2 hours at room temperature.
Preheat the oven to 550 degrees F, preferably with a pizza stone in the oven. Add the mozzarella and white Cheddar to the crust, applying 70 percent around the perimeter and 30 percent in the middle. Make sure to get plenty of cheese in each of the 4 corners!
Bake pizza, rotating it halfway through, until crispy golden brown, for 12 to 18 minutes.
Remove pizza from oven, then add the pizza sauce in two strips down the middle. Sprinkle on the Pecorino and oregano. Apply the pepperoni and sausage. Return the pizza to the oven until crispy and the sausage is cooked, 8 to 10 minutes more.
Put the ricotta in a piping bag and then apply it in dollops on top of the pizza. Serve.
Here's a pro tip: Coat your hands in olive oil or nonstick spray to keep the dough from sticking to your fingers and hands.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Blue Pan Pizza, Denver, CO
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