Detroit-Style Pan Pizza Recipe

Ingredients

For the Dough:

• 300g bread flour (10.5 ounces; about 2 generous cups)
• 5g instant yeast (0.15 ounce; about 1 teaspoon), such as SAF Instant Yeast
• 9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt)
• 220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)
• Extra-virgin olive oil, as needed

For the Sauce:

• 2 tablespoons (30ml) extra-virgin olive oil
• 3 medium cloves garlic, minced
• 2 teaspoons (about 5g) dried oregano
• Dash red pepper flakes
• 1 (28-ounce; 800g) can high-quality crushed tomatoes
• 1 teaspoon (about 6g) granulated garlic powder
• 1 teaspoon (about 6g) granulated onion powder
• 1 tablespoon (about 15g) sugar
• Kosher salt, to taste

To Finish:

• 12 ounces (340g) brick cheese, cut into 1/2-inch cubes (see notes)
• 12 ounces (340g) high-quality natural-casing pepperoni, such as Boar’s Head or Vermont Smoke & Cure, cut into 1/8-inch slices (optional)