Vegetarian Detroit-style Pizza

Method

8 steps

1. 1

   Make the dough:Dissolve the sugar in lukewarm water, add the yeast, and let it bloom until foamy, about 10 minutes. Mix with the flour and salt, then knead until a smooth dough forms.(If using instant yeast, mix it directly with the dry ingredients.)

2. 2

   Prepare the pan:Add 3–4 tablespoons of olive oil to a 9×13-inch non-stick metal pan, making sure to coat the bottom, sides, and corners well.

3. 3

   Rise the dough:Place the dough in the pan, flipping it once or twice so it’s fully coated with oil. Gently press it out as much as it allows. If the dough keeps shrinking back, let it rest for 10 minutes to relax the gluten, then try again. Cover loosely and let it rise until it fills the pan, about 2 hours.

4. 4

   Preheat the oven:Preheat the oven to 450–475°F.

5. 5

   Sauce the dough:If the dough has risen unevenly, gently press it with your fingertips to even it out, being careful not to deflate it. Spread the pizza sauce evenly over the dough.

6. 6

   Add the cheese:Sprinkle the cubed cheese and shredded mozzarella evenly over the pizza, making sure some cheese reaches the edges of the pan to create crispy, cheesy edges.

7. 7

   Top and bake:Arrange the sliced Roma tomatoes on top and sprinkle lightly with black pepper. Bake for 17–20 minutes, until the cheese is melted and the edges are deeply golden.

8. 8

   Cool and serve:Let the pizza cool for a few minutes. Loosen the edges with a spatula and slide it out of the pan. Slice and serve.