Name: Detroit-Style Pepperoni Pizza
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 2 to 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons instant yeast; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons sugar; 1 cup warm water; 1 tablespoon plus 1/4 cup extra-virgin olive oil; 2 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 28-ounce can crushed tomatoes; 1/4 teaspoon sugar; Kosher salt and freshly ground pepper; 4 ounces sliced pepperoni; 12 ounces brick cheese or low-moisture mozzarella, cut into 1/2-inch cubes

Directions

Special equipment:

10-by-14-inch Detroit-style pizza pan

Make the dough: Mix together the flour, yeast, salt and sugar in a stand mixer fitted with a dough hook on low speed. Stir together the water and 1 tablespoon olive oil, then slowly stream into the mixer until the dough forms a loose ball. Increase the speed to medium-high and knead until the dough is smooth, slightly tacky and no longer sticks to the bowl, 5 to 7 minutes.
Coat the bottom and sides of a 10-by-14-inch Detroit-style pizza pan with 1/4 cup olive oil. Add the dough, turning it to coat. Cover loosely with plastic wrap. Set aside in a warm spot until doubled in size, 1 1/2 to 2 hours. Punch down the dough and gently lift it from the pan, then stretch, press and pull the dough to fit to the edges of the pan. If it won’t stretch all the way, set aside 5 to 10 minutes, then continue to stretch the dough to fit. Cover the dough and let rise and puff a bit more, 30 to 45 minutes.
Position a rack in the bottom of the oven and preheat to 500 degrees F. While the dough rests, make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes. Stir in the oregano and basil, then add the tomatoes, sugar and 1/2 teaspoon each salt and pepper. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until thickened, 20 to 25 minutes; you should have 1 1/2 to 1 3/4 cups sauce. Taste and season with salt if needed.
Arrange the pepperoni all over the dough to the edges, then top with the cheese. Spoon the sauce over top in 3 to 4 rows, running the length of the pan with gaps in between the rows. Bake until the cheese is bubbling and the edges are browned and crisp, 12 to 13 minutes. Remove from the oven and loosen the edges with a small offset spatula. Let rest 5 minutes, then slide the pizza from the pan to a wire rack. Transfer to a cutting board and cut into squares.