Spoon the sauce in 4 thick crosswise lines over the pizza. Loosen the sides and bottom of the pizza with a metal spatula and slide onto a cutting board. Put the pan on the preheated baking sheet and bake the pizza until the edges are golden and the cheese is melted and bubbling, about 15 minutes.
Sprinkle the remaining 1/2 cup Cheddar over the rest of the pizza, then top the entire pizza with the Havarti and scallions. Sprinkle about 2 cups of the Cheddar evenly along the edges of the pizza. Uncover the dough and cover evenly with the pepperoni. Add the tomato mixture, oregano, chile flakes, 1/2 teaspoon salt and 1/4 cup water, bring to a simmer, reduce the heat to medium low and cook until thick, about 15 minutes. 2 3 The dough typically has a hydration level of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior. Add the garlic and cook until fragrant and soft but not brown. Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place a baking sheet on the rack to preheat.Ĭombine the tomatoes and tomato paste in a blender and blend until smooth. Meanwhile, position an oven rack in the bottom third of the oven and preheat to 500 degrees F. Detroit-style pizza is baked in square steel pans, modeled after the pans once used by Detroits famed automobile manufacturers. Push the dough all the way to the edges, recover with plastic wrap and let rest for 15 minutes more. Cover with plastic wrap and place in a warm spot until puffy and doubled in thickness, about 1 hour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
Add 2 teaspoons olive oil, salt, and bread flour. Let rest for 11-18 hours in rectangular container. Sift (optional) and mix dry ingredients into the wet with a stuff spatula. Starting from the middle of the dough and using your fingertips, push the dough out to the corners of the pan. Pour warm water into the bowl of stand mixer mix in yeast and sugar and let dissolve. The Detroit style pizza making community loves this pan which is what turned me on to it. Spread the butter all over the inside of a metal 9-by-13-inch pan and put the dough in the middle. Cover the bowl with plastic wrap and let sit in a warm spot until the dough is slightly puffy, 30 minutes. Put the pizza dough in a large bowl and coat with 2 tablespoons of the olive oil.
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