Detroit-Style Pizza
Rectangular pizza with crispy, airy crust, topped with cheese, sauce, and protein or vegetable fillings. Baked in a sheet pan until the edges are caramelized and the interior is light and fluffy.
Ingredients
Method
In a large mixing bowl, combine 0.75 cup warm water, 0.5 tsp yeast, and 1 tbsp flour. Let rest 5 minutes until foamy.
Add remaining 1 cup + 7 tbsp flour, 3 tbsp olive oil, and 1.5 tsp salt. Stir until a shaggy dough forms. Knead by hand or with a mixer for 8–10 minutes until smooth and elastic.
Cover the dough bowl and let rise at room temperature for 1–2 hours, or until doubled in size.
Preheat oven to 475°F. Coat a 9×13 inch sheet pan with 2 tbsp olive oil.
Turn dough onto the oiled pan. Stretch gently to fill the pan, working from the center outward. Let rest 10 minutes.
Spread marinara sauce evenly over dough, leaving a thin border.
Distribute cooked or raw protein/vegetable filling, then top with mozzarella cheese. Sprinkle parmesan and fresh herbs if desired.
Bake for 20–25 minutes until the crust is deep golden brown and cheese is melted and bubbly.
Let cool on the pan for 5 minutes before slicing and serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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