Crispy Edge Pan Pizza

Ingredients

• 2.5 g instant yeast
• 227 g water (room temperature)
• 5 g sugar (for the dough)
• 350 g bread flour
• 9 g salt (for the dough)
• 7.5 g olive oil (for the dough)
• 3 tbsp olive oil (for coating bowl and pan; divided)
• 28 oz crushed tomatoes (1 can)
• 2 tbsp olive oil (for the sauce)
• 1 tsp salt (for the sauce)
• 0.5 tsp granulated garlic
• 1 tsp dried oregano
• 2 tsp sugar (for the sauce)
• parmesan cheese (freshly grated for topping)
• 12 oz low-moisture whole milk mozzarella cheese (grated; use enough to cover to the edges)

Steps

1. 1

   In a mixing bowl, combine 2.5 grams of instant yeast, 227 grams of room temperature water, and 5 grams of sugar. Let the mixture sit for about 10 minutes until it becomes slightly foamy.

2. 2

   Add 350 grams of bread flour, 9 grams of salt, and 7.5 grams of olive oil to the yeast mixture.

3. 3

   Mix the dough for 8 to 10 minutes until it is smooth and elastic.

4. 4

   Transfer the dough to a new bowl lightly coated with olive oil. Shape the dough by pushing it away from you and giving the bottom a little twist to create tension.

5. 5

   Cover the bowl with plastic wrap and let the dough proof until it has doubled in size.

6. 6

   Prepare a 10x14 inch deep-dish pizza pan (such as a Lloyd Pan) by adding 2 to 3 tablespoons of olive oil. Ensure the oil coats both the bottom and the sides of the pan.

7. 7

   Transfer the proofed dough to the pan and stretch it toward the edges. If the dough bounces back, cover it with a sheet tray and let it relax for 10-15 minutes before finishing the stretch.

8. 8

   Cover the pan with a sheet tray and let the dough proof in the pan for 2 hours.

9. 9

   While the dough proofs, prepare the sauce by combining 28 ounces of crushed tomatoes, 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of granulated garlic, 1 teaspoon of dry oregano, and 2 teaspoons of sugar. Mix well.

10. 10

    Once the dough has finished its second proof, dock the dough using a dough docker or a fork to prevent large air bubbles from forming during baking.

11. 11

    Spread the prepared sauce over the dough.

12. 12

    Grate fresh parmesan cheese directly over the sauce using a microplane.

13. 13

    Apply a generous layer of grated low-moisture whole milk mozzarella cheese, ensuring the cheese goes all the way to the edges of the pan to create the caramelized crust.

14. 14

    Preheat your oven to 550°F (288°C). Bake the pizza for approximately 12 minutes.

15. 15

    Remove from the oven. Run a spatula around the edges of the pan to loosen the caramelized cheese. Use two spatulas to carefully lift the pizza and transfer it to a wire rack to prevent the bottom from getting soggy.

Notes

Using a Lloyd Pan or a similar dark, heavy-duty metal pan is recommended for the best Detroit-style results. Ensure you use low-moisture whole milk mozzarella; pre-shredded cheese with anti-caking agents may not melt or caramelize as well.

Nutrition per serving

• pizza
• pan pizza
• Detroit-style
• main course
• baked
• comfort food
• cheesy