Detroit-Style Pepperoni Pizza

In the bowl of a stand mixer, combine warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes, or until foamy.

Add olive oil and salt to the yeast mixture. Stir to combine.

Add bread flour and attach the dough hook. Mix on low speed until a shaggy dough forms, then increase speed to medium-low and knead for 5-7 minutes, or until the dough is smooth, elastic, and slightly sticky. Scrape down the sides of the bowl as needed.

Grease a 10x14 inch Detroit-style pizza pan with olive oil. Transfer the dough to the pan and gently stretch and press it into a rough rectangular shape, covering the bottom and coming up the sides about half an inch. Cover the pan and let the dough rise in a warm place for 60-90 minutes, or until doubled in size.

In a small saucepan, combine crushed tomatoes, dried oregano, chili flakes, and garlic powder. Stir well and simmer on medium-low heat for at least 15 minutes to allow the flavors to meld. Season with salt to taste.

Grate or dice the brick cheese blend. If using a blend, dice the cheeses into small cubes. This helps them melt more evenly and prevents them from burning too quickly.

Slice the pepperoni into thin rounds. If the slices are too thin, they may burn. If they are too thick, they may not render properly.

Once the dough has risen, use oiled fingertips to gently press out any air bubbles and stretch the dough to fill the pan. Scatter the diced cheese evenly over the dough, making sure to get it all the way to the edges where the dough meets the pan.

Arrange the pepperoni slices over the cheese. Traditionally, pepperoni is placed on top of the cheese in Detroit-style pizza.

Ladle the prepared tomato sauce over the pepperoni in three distinct, parallel stripes running the length of the pizza.

Preheat your oven to 500-550°F (260-290°C). A very hot oven is key to achieving the signature crispy crust.

Place the pizza pan on the lowest rack of the preheated oven. Bake for about 15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly caramelized.

Carefully remove the pizza from the oven and let it cool in the pan on a wire rack for about 5 minutes. This allows the cheese to set slightly and makes it easier to remove. Then, carefully slide the pizza onto a cutting board. Slice into 9 rectangular pieces.