Weeknight Detroit Pizza

Name: Weeknight Detroit Pizza
Yield: 1 pan pizza
Ingredients: 360 g Bread Flour; 9 g Table salt; 3 g Instant yeast; 270 g Water; 15 g Extra-virgin olive oil; 25 g Extra-virgin olive oil; 4 each Garlic cloves; 794 g Crushed tomatoes; 17 g Granulated sugar; 1 tsp Table salt; 12 g Extra-virgin olive oil; 340 g Brick cheese; 60 g Pepperoni; 28 g Pecorino Romano; as needed Red pepper flakes

A crisp cheese edge and soft, airy pizza base.

4 hours 0 minutes1 pan pizza

Ingredients

Ingredients for1 pan pizza
Ingredient	Amount
Dough
Bread Flour	360 g
Table salt	9 g
Instant yeast	3 g
WaterLukewarm.	270 g
Extra-virgin olive oil	15 g
Sauce
Extra-virgin olive oil	25 g
Garlic cloves	4 each
Crushed tomatoes	794 g
Granulated sugar	17 g
Table salt	1 tsp
Toppings
Extra-virgin olive oil	12 g
Brick cheese	340 g
PepperoniOptional.	60 g
Pecorino RomanoFinely grated.	28 g
Finish
Red pepper flakesOptional; use only as needed.	as needed

Method

1
Mix the dough and rest 15 minutes. Fold, rest 15 minutes and fold again; proof 1–1½ hours.
2
Cook garlic briefly in oil, add tomatoes, sugar and salt, then reduce about 20 minutes.
3
Heat a stone or steel to 260°C/500°F. Oil a 23 × 33cm (9 × 13in) metal pan. Stretch in the dough, rest 45–60 minutes until puffy, then parbake 10–12 minutes.
4
Add cheese along the edges and across the dough, then optional pepperoni. Stripe with sauce. Bake 12–14 minutes until deeply browned. Release immediately and finish with pecorino.