Ingredients
Dough
- 2 1/4 cups (270 grams) all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon instant yeast
- 3/4 cup (6 ounces) warm water
- 3 tablespoons olive oil (2 tablespoons for pan and 1 tablespoon for dough mixing)
Toppings
- 3 ounces aged provolone, cubed
- 8 ounces shredded mozzarella cheese
- 1/2 cup pizza sauce
- 5 ounces pepperoni cups
Instructions
- Prepare the pan. Pour 2 tablespoons of olive oil into a 9×13-inch baking pan. A darker aluminum pan is preferred to help create a better crust.
- Make the dough. In a bowl, combine the flour, kosher salt, and instant yeast. Add the warm water and 1 tablespoon olive oil; mix until a wet, cohesive dough forms.
- Initial dough shaping. Dip your fingers in the olive oil from the pan and transfer the dough into the greased pan. Dimple the dough with your fingers, then cover with plastic wrap or a kitchen towel and let rise in a draft-free place for 15 minutes.
- First stretch. Remove cover and dimple the dough again, spreading it about halfway to the edges. Cover and let rise for another 15 minutes.
- Final stretch and rise. Dimple and stretch the dough fully to reach the edges and corners of the pan, using olive oil on your hands as needed. Cover and allow to rise for 1 hour.
- Preheat the oven. Set oven temperature to 500°F (260°C) to ensure high heat for crispy crust.
- Assemble the pizza. Uncover the dough and spread the pizza sauce evenly across the surface, extending to the edges. Distribute the cubed aged provolone (placing some near the edges for crispiness) and sprinkle shredded mozzarella evenly. Arrange the pepperoni cups densely atop the cheese, overlapping to create a pepperoni blanket.
- Bake the pizza. Place the pan in the oven and bake for 7 minutes. Rotate the pan 180 degrees, then continue baking for an additional 7 minutes, or until the cheese is melted, bubbling, and edges turn golden brown.
- Cool and serve. Remove from oven and let cool for about 5 minutes. Transfer to a cutting board, slice with a sharp knife, and serve warm.
Notes
- The dough is intentionally wet—handle gently and use olive oil on hands to avoid sticking.
- If using active dry yeast instead of instant yeast, proof it in warm water for 5-10 minutes before mixing with flour.
- A darker aluminum baking pan yields a crispier bottom crust.
- Allowing multiple short rises and stretches ensures the dough stretches evenly to the pan edges without tearing.
- Placing provolone cubes near the edges creates crispy cheese edges characteristic of Detroit Style pizza.
- Prep Time: 1 hour 20 minutes
- Cook Time: 14 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
