Detroit-Style Pizza

Ingredients

• 2 1/2 cups bread flour
• 1 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 cup warm water
• 1 tablespoon olive oil, plus more for the pan
• 12 oz Wisconsin brick cheese or a mix of mozzarella and Monterey Jack, cut into 1/2-inch cubes
• 1 (15 oz) can crushed tomatoes
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 20 slices pepperoni (optional)

Before you cook

• Whisk the bread flour, yeast and salt together in a large bowl.
• Oil a 9x13-inch metal baking pan generously.
• Cut the cheese into 1/2-inch cubes.

Steps

1. Stir the warm water and 1 tablespoon olive oil into the flour mixture until a shaggy dough forms.
2. Knead the dough on a floured counter for 8 minutes, until smooth and elastic.
3. Place the dough in an oiled bowl, cover, and let it rise for 1 hour, until doubled.
4. Press the dough into the oiled pan, stretching it to the corners, and let it rest 10 minutes if it resists.
5. Cover the pan and let the dough rise again for 45 minutes, until puffy.
6. Meanwhile, warm 1 tablespoon olive oil in a saucepan and cook the garlic for 30 seconds.
7. Stir in the crushed tomatoes, oregano and salt and simmer for 15 minutes, then set the sauce aside.
8. Preheat the oven to 500F with a rack in the lower third.
9. Scatter the cheese cubes evenly over the dough all the way to the edges of the pan.
10. Arrange the pepperoni over the cheese if using.
11. Bake for 12 to 15 minutes, until the cheese is bubbling and deeply browned at the edges.
12. Spoon two stripes of the tomato sauce across the top of the baked pizza.
13. Run a thin spatula around the edges to loosen the crust, then lift the pizza onto a board.
14. Slice into squares and serve hot.