Hot Honey Detroit-Style Pizza

Steps

1. 1

   In a large bowl, stir the instant yeast into the room temperature water until mostly dissolved (small clumps are fine).

2. 2

   Add the bread flour and mix with a spatula until no dry flour remains. The dough should be shaggy and sticky.

3. 3

   Cover the bowl and let the dough rest for 20 minutes to autolyse.

   Start 20-minute timer
4. 4

   Add the salt and 12 ml of olive oil to the dough and mix briefly (about 10 seconds) until combined. The dough will stay soft and sticky; do not overwork it.

   Start 10-second timer
5. 5

   Cover the bowl and let the dough rise for 2–3 hours at room temperature, or refrigerate overnight for extra flavor. The dough is ready when it is puffy, bubbly, and jiggly.

   Start 3-hour timer
6. 6

   Coat a 36 × 26 cm (14 × 10 in) pan generously with olive oil on both the bottom and sides.

7. 7

   Transfer the dough into the pan and gently press it to fit the corners and edges.

8. 8

   Cover and rest for 45–60 minutes until the dough has slightly puffed up again.

   Start 1-hour timer
9. 9

   Preheat the oven to 525-550°F (270–290 °C) (275-290°C (525–550 °F)).

10. 10

    Spread the cheese mixture all the way to the edges of the pan to ensure crispy caramelized cheese edges.

11. 11

    Arrange the thinly sliced jalapeños and pepperoni over the cheese.

12. 12

    Spoon the pizza sauce on top of the other toppings in vertical stripes.

13. 13

    Place the pan on the lower-middle rack of the oven and bake for 11-14 minutes, rotating once if needed, until the edges are deep golden, the top is bubbly, and the bottom is crisp.

    Start 11-minute timer
14. 14

    Let the pizza rest for 2 minutes in the pan.

    Start 2-minute timer
15. 15

    Run a spatula around the edges to loosen the cheese, then lift the pizza onto a cutting board.

16. 16

    Drizzle generously with hot honey over the top before serving.