Detroit-Style Deep Dish Pizza

Ingredients

• •3 cups bread flour
• •2.25 tsp instant yeast
• •1.25 cups warm water (110°F)
• •4 tbsp olive oil, divided
• •1.5 tsp salt
• •1 tsp sugar
• •1 can (796 ml) canned whole San Marzano-style tomatoes (e.g. PC or Mutti)
• •3 garlic cloves, minced
• •1 tsp dried oregano
• •0.5 tsp red pepper flakes
• •400 g brick cheese or full-fat mozzarella, cut in cubes
• •40 pepperoni slices (optional)
• •0.25 cup Parmesan cheese, grated
• •10 fresh basil leaves

Directions

1. 1Make the dough: whisk flour, yeast, salt, and sugar in a large bowl; add warm water and 2 tbsp olive oil and stir until a shaggy dough forms, then knead 3 minutes until smooth.
2. 2Cover and let dough rise at room temperature 1 hour until doubled.
3. 3Make sauce: crush tomatoes by hand into a saucepan, add garlic, oregano, and red pepper flakes; simmer 15 minutes over medium heat until slightly thickened; season with salt.
4. 4Coat a 9×13-inch metal baking pan generously with remaining 2 tbsp olive oil — be thorough on corners.
5. 5Press dough into the pan, dimpling it outward to the edges; if it springs back, rest 10 minutes then continue. Cover and proof 30 minutes.
6. 6Preheat oven to 500°F (260°C) with rack in the lower third.
7. 7Press cubed brick cheese evenly across the dough, pushing cheese all the way to the very edges of the pan so it caramelizes against the sides.
8. 8If using pepperoni, lay slices over the cheese layer.
9. 9Bake 15 minutes on the lower rack until edges are deeply browned and cheese is golden and lacey.
10. 10Remove from oven and immediately spoon three stripes of sauce lengthwise across the top; scatter Parmesan.
11. 11Return to oven for 3–5 minutes to warm the sauce on top.
12. 12Run a butter knife around the edges, let rest 5 minutes, then lift onto a cutting board, top with fresh basil, and slice into squares.

💡 Brick cheese is the authentic Detroit choice — look for it at specialty cheese shops or deli counters. If unavailable, a mix of full-fat low-moisture mozzarella and mild cheddar in equal parts is an excellent substitute. The dark, crispy cheese edge (the 'frico') is the whole point — don't be afraid of the colour.

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