Detroit Style Pan Pizza

Prep Steps

• 12 oz low-moisture mozzarella cheese {do:shred}

Make the Dough

In the bowl of a stand mixer fitted with a dough hook, stir together...

• 2/3 cup warm water
• 1 1/4 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1 1/2 tsp sugar
• 1/2 tsp instant yeast

With the mixer on its stir setting, gradually add...

• 2 1/8 cups (269 g) bread flour

When it forms a rough ball, add...

• 1/2 tsp vegetable oil

Knead with the dough hook until smooth and elastic, about 5 minutes. It should be slightly tacky but not wet or dry. Turn onto a floured counter, knead 30–60 seconds by hand, form a ball and put it in an oiled container.

Proof Overnight

Refrigerate the dough 24–48 hours.

Shape & Rise

Let the dough sit at room temperature for 1 hour. Coat a 14x10-inch seasoned steel pan with...

• 2 tbsp vegetable oil

Stretch the dough to fill the pan. Cover with a towel and let rise until doubled, about 2 hours.

Note: No steel pan? A 13x9-inch baking dish works too.

Top & Bake

Preheat the oven to 500°F with a pizza stone inside. Spread over the dough...

• 3/4 cup pizza sauce
• 12 oz low-moisture mozzarella cheese, shredded

Take the cheese all the way to the edges so it forms a crispy, cheesy crust against the pan. Add your favorite toppings, such as...

• 3 oz sliced pepperoni (optional)

Set the pan on the pizza stone and bake 10–11 minutes. Lift the pizza out of the pan and cut into 10 squares.