Detroit-Style Pizza

Step 1: For the Dough: In the large bowl of a stand mixer fitted with the dough hook, beat flour, salt, yeast, sugar and 1 cup lukewarm water on low speed until a dough starts to form, about 2 minutes.  Let dough rest 5 minutes to allow flour to hydrate.

Step 2: Increase speed to medium and continue to beat until a smooth ball forms, about 5 minutes.  Remove dough hook, drizzle 1 teaspoon oil over dough, and form into a ball (the dough ball will be sticky).  Cover bowl with plastic wrap and let rise at room temperature until dough doubles in size, about 2 hours.

Step 3: Brush a 13×9-inch metal pan with 1 tablespoon oil.  Lightly oil your hands and transfer dough to prepared pan.  Stretch and gently pull to form a rectangle (dough doesn’t need to reach the edges at this point).  Cover and let rest at least 30 minutes or up to 1 hour.

Step 4: Strating with a short end, left and pull two corners of the dough into corners of one side of the pan, then repeat with the other side.  Using your fingertips and starting from the center, gently push dough into an even layer; it’s okay if dough doesn’t reach the edges, as it will relax during the final rise.  Cover and let rise at room temperature until bubbly and doubled in size, about 2 hours.

Step 5: For the Pizza: Meanwhile, in a food processor or blender, blend tomatoes until mostly smooth.  Transfer to a large saucepan and add oil, oregano, garlic powder, sugar, red pepper, and 1 1/2 teaspoons salt.  Bring to a simmer and cook, stirring occasionally, until sauce is reduced by half, about 30 minutes; season with salt, if needed.  Set aside until ready to use.

Step 6: During the last 30 minutes of proof time, place a rack in the center of oven; preheat to 500 degrees F.  In a medium bowl, combine Muenster, Cheddar, and Mozzarella.

Step 7: Gently press dough with your fingertips to release some larger air bubbles.  Layer half of pepperoni over dough.  Sprinkle with some cheese, concentrating around the edges and building about 1/4″ up the sides.  Sprinkle any remaining cheese over top.  Spoon about half of the sauce in 3 vertical “racing” stripes over cheese (reserve remaining sauce for another use).  Top with remaining pepperoni.

Step 8: Bake pizza, rotating halfway through, until cheese is bubbly and browned in spots and edges are charred, about 15 minutes.

Step 9: Transfer pan to a wire rack and let cook slightly.  Run a thin metal spatula or butter knife along the edges to release from pan.  Carefully transfer pizza to wire rack and let cool 5 to 10 minutes more before slicing.

Enjoy this homemade Detroit-style deep dish pizza from Delish!