Detroit-Style Deep Dish Pizza Recipe
Prep Time:
30 minutes
Cook Time:
12 minutes
Servings:
4 servings
Ingredients
  • 1 cup water
  • 2 cups bread flour
  • 1 ¼ teaspoons instant yeast
  • 1 ½ teaspoons table salt
  • Olive oil, for oiling the bowl, hands, and pan
  • 6 ounces tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 2 teaspoons sugar
  • 30 pieces pepperoni
  • 10 slices mozzarella and/or provolone
Directions
  1. Microwave water in 10 to 15 second increments until it reaches 108 to 115 degrees Fahrenheit. In the bowl for your stand mixer, combine 2 generous cups of bread flour, 1 ¼ teaspoons yeast, and 1 ½ teaspoons table salt in the bowl. Stir to combine, then add the water. Stir with a spatula until the dough comes together into a shaggy ball, then let the dough rest for 10 minutes.
  2. After 10 minutes, put the bowl on the mixer, and attach the dough hook. Turn the mixer on medium-low to knead the dough until it forms a smooth ball, about 10 minutes.
  3. Oil a medium bowl with approximately 1 tablespoon of olive oil. Also get some oil on your hands, as the dough is sticky. Remove the dough and gently form it into a ball. Set the dough in the bottom of the oiled bowl, and cover it tightly with plastic wrap. Set the bowl in a warm place until the dough has roughly doubled in volume, about 2 hours.
  4. Add 1 to 2 tablespoons of olive oil into the bottom of a metal 9x13-inch baking pan. Spread the oil to the edges using your fingertips. Transfer the dough to the pan, and turn it to coat in oil. Press the dough, and spread it toward the edges as much as you can without tearing it. Cover the pan with plastic wrap, and set it aside for 30 minutes to allow the dough to relax.
  5. Adjust an oven rack to the lowest position, and preheat the oven to 550 degrees, or as hot as your oven gets.
  6. After 30 minutes, you should be able to press or stretch the dough to reach the edges. If not, let it rest for an additional 15 minutes and try again. Once the dough is stretched to all the edges and corners, cover the pan again, and set aside while you make the sauce.
  7. Combine 8 ounces of tomato paste, the 28-ounce can of crushed tomatoes, 1 tablespoon of dried oregano, 2 teaspoons of dried basil, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ¼ teaspoon of freshly ground black pepper, 1 teaspoon of kosher salt, and 2 teaspoons of sugar to a small or medium saucepan. Place on the stove over medium-low heat. Bring to a bubble, stirring consistently, so the bottom doesn't burn. Once it's reached a bubble, turn the heat off and cover the saucepan with a lid.
  8. Press out any large air bubbles in the dough with your fingertips. Lay out the pepperoni evenly over the dough. Top with the mozzarella and/or provolone cheese, spreading it evenly and overlapping the crust. Spoon sauce over the cheese in three even rows (going in the direction of the long way of the pan). You will probably have about half the sauce left — freeze it for another pizza.
  9. Bake the pizza until the edges are dark brown and bubbly and the parts of the cheese that aren't covered in the sauce are starting to brown, 12 to 15 minutes.
  10. Let the pizza set for 10 minutes before removing it from the pan. Run a thin metal spatula or a butter knife around the edge of the pan to loosen. Carefully lift the pizza out with a spatula, and slide it onto a cutting board. Slice the pizza into rectangles and serve. Add chili flakes and Parmesan if desired.