My favorite pizza to cook at home: Detroit Style

By Ethan Chlebowski · 120 min

Ingredients

Instructions

1. Stir the yeast into the warm water with a spoonful of flour and let it stand 5–10 minutes until it foams. If there's no foam, discard the yeast.
2. Put the flour and salt in a large bowl, add the yeast mixture and mix with your hands until no dry flour remains and a cohesive dough forms. Cover and rest 15 minutes.
3. Knead the dough in the bowl for 6–8 minutes.
4. Cover and let it rise on the counter for about 1–2 hours, until roughly doubled. For a longer rise, refrigerate for up to 4 days, then set it out at room temperature for 1–2 hours before shaping.
5. Drizzle olive oil into a 10x14 Detroit-style pan (or 9x13 pan) to lightly cover the bottom. Put the dough in, grease both sides, and flatten it to the edges.
6. Cover and proof for 60–90 minutes until slightly puffy, then press the dough out to the edges with your fingers and pop any large bubbles. Preheat the oven to 450°F/232°C near the end of proofing.
7. Simmer the canned tomatoes, butter, garlic, onion, oregano, red pepper flakes and a small pinch of salt over medium-low for 15 minutes, stir, then cook 15 more minutes until slightly thickened. Remove the onion chunk, then crush or blend the sauce to your liking and season with salt to taste.
8. Sprinkle oregano and garlic powder over the dough, add the toppings, then spread grated mozzarella right to the edges. Spoon the sauce over in 3 to 4 lines.
9. Bake on the middle rack at 450°F/232°C, uncovered, for 15–20 minutes until the top is browning and the edges are crispy. Cool slightly before slicing.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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