Detroit Style Pan Pizza

Advance Dough Prep

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

• 2/3 cup warm water
• 1 1/4 tsp Mortons kosher salt
• 1 1/2 tsp sugar
• 1/2 tsp instant dry yeast

With the mixer on stirring speed, gradually add...

• 2 1/8 cup (269 grams) bread flour

When the flour has formed into a rough dough ball add...

• 1/2 tsp cooking oil

Continue kneading with dough hook for about 5 minutes until the dough is smooth and elastic — it should be slightly tacky, but not wet or dry.

Turn dough on to a floured work surface and continue kneading for thirty seconds to a minute. Form into a ball and transfer to an oiled proofing container.

Proof dough in the fridge for 24-48 hours.

Time to Bake

Preheat oven to 500ºF and insert a pizza cooking stone.

Remove the dough from the fridge and let come to room temperature for an hour.

Shape and stretch the dough to the size of a 14x10" seasoned steel pan coated in..

• 2 tbsp cooking oil

Note: If you don't have a steel pan, substitute a 13x9 casserole dish.

Cover the pan of dough with a towel and let rise for an additional 2 hours until doubled in volume.

Top with your favorite pizza sauce and mozzarella cheese spread out all the way to the edge to allow a cheesy crust to form on the side of the pan during baking. Then finish topping with your favorite ingredients.

Bake in the pan set on a pizza stone for 10-11 minutes. Remove from pan for serving, slice into 10 square pieces and enjoy!