dough:

450g flour
1 1/2 tbsp. kosher salt
2 1/4 tsp. yeast
1 1/2 cups lukewarm water

  • combine flour, salt, and yeast in stand mixer, then drizzle in water
  • mix on low until a dough forms, about 3 minutes
  • cover and rest for 10 minutes
  • mix on medium-low until the dough is smooth, about 10 minutes
  • turn out on a floured board and knead in flour until you can form a ball
  • cover and rest 90 minutes

sauce:

2 tbsp. olive oil
1/2 onion, sliced
4 cloves garlic, sliced
1 tsp. salt
1 tsp. oregano
1 tsp. basil
1 tsp. parsley
1/4 tsp. red pepper flakes
28 oz. can whole peeled tomatoes

  • saute onion, garlic, and herbs in oil until softened
  • remove to a blender and add tomatoes
  • return to pot and simmer for 30 minutes to thicken

toppings:

1 tbsp. olive oil
8 oz. pepperoni, sliced
other toppings as desired
24 oz. mozzarella and cheddar cheese, cubed

  • grease 16” square pan with oil and stretch dough (it will not reach sides)
  • cover with plastic wrap and rest 30 minutes, then stretch dough to sides
  • cover with plastic wrap and rest 45 minutes
  • remove plastic wrap and compact dough to remove air bubbles
  • top with pepperoni and other toppings, then cheese and sauce
  • bake at 450°F for 15-18 minutes, until the edges are crisp and the cheese is melted and bubbling

source: https://cooking.nytimes.com/recipes/1024845-detroit-style-pizza

2/26/2024: made this last night and it was probably the best pizza i’ve made at home. i adjusted the size a bit and reduced the heat because it did set off the smoke alarm when i took it out of the oven.