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Detroit Style Pizza Dough

Ingredients

  • 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
  • 1 1/2 teaspoons instant yeast
  • 1 tablespoon Pizza Dough Flavor, optional; for added flavor
  • 1 teaspoon (6g) salt
  • 1 cup (227g) lukewarm water
  • olive oil, for greasing the pan
Steps

  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all the dough ingredients until a shaggy dough forms.
  • Cover the dough, allow it to rest for 10 minutes, then knead it again until it becomes smooth and elastic.
  • Form the dough into a ball, place it into a lightly-greased bowl, cover, and allow to rest until doubled, about 2 hours.
  • Drizzle 1 to 2 tablespoons of olive oil into a Detroit-style pizza pan or a 9” x 13” pan. Gently stretch the dough into the edges and corners of the pan until it starts to shrink back and won’t stretch any farther.
  • Cover the pan, and allow the dough to rest and relax for 15 to 20 minutes before stretching it again. Repeat the rest one more time, if necessary, until the dough fills the bottom of the pan
  • Cover the dough and allow it to rest for 30 to 45 minutes. In the meantime, position a rack at the lowest position of the oven, and preheat the oven to 500°F.
  • Top the dough with an even layer of pepperoni, followed by the cubed cheeses making sure to spread them to the edges of the pan.
  • Dollop the sauce over the surface of the pizza.
  • Transfer the pizza to the bottom rack of the oven, and bake until the cheese is bubbly and the edges have turned nearly black, about 12 to 15 minutes.