Make Pizza Night Extra-Special with Detroit-Style Pizza!

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated romano cheese

Grated romano is often less expensive and similar in flavor.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni offers a leaner option, while salami is often cheaper.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is often more readily available and cheaper.

Preheat the oven to 500°F (260°C).

Grease two 12x8 pans with olive oil, using 2-3 tablespoons in each and ensuring every square inch is covered.

Mix 402 grams of bread flour, 2.4 grams of rapid rise yeast, 8.4 grams of sea salt, and 288 grams of water in a mixing bowl until smooth.

Let the dough rest in a greased bowl for 30 minutes.

After 30 minutes, stretch and fold the dough six times to build gluten strength, then cover and let rest for 2 hours.

Brown about 1 pound of Italian sausage in a pan.

Prepare the sauce by heating olive oil and adding garlic, then mixing in tomato sauce, oregano, basil, sugar, salt, and pepper. Simmer for 20 minutes until thickened, then refrigerate.

After the dough has rested for 2 hours, turn it out onto a floured surface, shape it into a rectangle, and cut it in half.

Press the dough into the greased pans, ensuring it reaches the edges without forming a lip.

Let the dough rest for 30 minutes in the pans.

Brush garlic paste mixed with olive oil on top of the dough.

Add a layer of the cheese mixture (Monterey Jack and mozzarella) all the way to the edges.

Top with pepperoni and browned Italian sausage.

Bake in the preheated oven for 15-20 minutes until the crust is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens