Today’s menu is Detroit Pizza, which has a thicker dough and baked on a rectangular baking sheet. I was shocked when I tried this for the first time. I wanted to share it with friends for the holidays. ( Maybe I'm secrety a pizza genius!) It’s simpler than you think, so try making it yourself.

* Ingredients (2 pizzas)

Pizza dough
420g bread flour, 300g water
3g dry yeast, 1/2tbsp honey, 1tsp salt, 30ml olive oil

1. Combine all the ingredients in the Kitchenaid bowl and mix for 10 minutes at Low Speed.
2. When the dough is done, dust with flour and roll it into a ball using a scraper.
3. Drizzle olive oil in the container, add the dough and rest for 1 hour.
4. Generously coat the baking sheets with olive oil.
5. Halved the proofed dough and load them on both baking sheets.
6. Oil your hands and stretch the dough out on the baking sheet.
7. proof again for 30 minutes.
8. again, use your fingers to press and stretch the dough.
9. Proof for 40~50 minutes, and the dough is ready.

Pizza sauce
2 cans whole tomatoes, salt, dried oregano, rubbed basil, 4tbsp tomato paste, 1/2 handful garlic

1. Blend whole tomatoes, salt, oregano, basil, tomato paste and garlic.
2. Pour out the sauce on a pan and cook on low to reduce.
3. Simmer until it’s doesn’t run on your finger. Cool completely in a container.

Assembly
First, preheat your oven at 250°C.
1. Thinly spread the pizza sauce all over the dough.
2. Load up the cheddar and mozzarella shreds.
3. Top with pepperoni.
4. Bake in the oven at 230°C for 5 minutes and at 200°C for 5 minutes; a total of 10 minutes.
5. Cut the pizza into 6 pieces and finish off with a dollop of tomato sauce.


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