Detroit-Style Cheese Pizza

Detroit-style pizza is baked in a well-oiled rectangular pan, with cheese pushed all the way to the edges to create its signature caramelised crust.

Ingredients

• 300 g strong bread flour
• 240 g lukewarm water
• 5 g instant yeast
• 6 g fine salt
• 1 tablespoon olive oil, plus 2 tablespoons for the pan
• 200 g low-moisture mozzarella, cubed or grated
• 80 g mild cheddar, grated
• 180 g thick pizza sauce
• 1 teaspoon dried oregano

Method

1. Mix flour, water, yeast and salt until no dry flour remains. Cover for 15 minutes, then stretch and fold the dough in the bowl several times.
2. Oil a 23 x 33 cm metal pan generously. Transfer the sticky dough to the pan, turn it once to coat, then gently stretch toward the corners. Rest 20 minutes and stretch again.
3. Cover and leave until puffy, 60–90 minutes depending on room temperature. Heat the oven to 240°C.
4. Scatter mozzarella and cheddar across the dough, deliberately pressing cheese against the pan edges. Spoon the sauce in three lengthwise stripes and sprinkle with oregano.
5. Bake on a low oven rack until the edges are dark and caramelised and the underside is crisp. Rest in the pan for two minutes, then loosen the edges and transfer to a board.

Make it your own

Add pepperoni under the cheese or dot cooked mushrooms over the top, keeping the total topping weight modest.