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In a medium saucepan, combine marinara sauce, oregano, red pepper flakes, and garlic powder. Simmer over medium-low heat for about 15 minutes. This allows the oregano and garlic to fully hydrate.
Friends, guess what? Having Detroit-style pizza in the dinner rotation is as dreamy as imagined. Making one and only one pizza that feeds my entire family is life-changing. (Turns out: I like sitting!) I fell in love with Detroit-style Pizza about 10-years ago when we lived in Saint Louis and got it often for take-out. Now I see it on fancy restaurant menus! I’m so excited to share this homemade version with you that I’ve tested so many times that my kids actually complained when I told them we were having pizza, again, for dinner! Why I love this recipe: Using lightly oiled hands or a flexible bowl scraper, deflate the dough by releasing it from the sides of the bowl and pulling it towards the center. Shape it into a rough ball. Skip to preparing the pan.
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Anna borrowed the dough recipe from her Sicilian mother. The Sicilian dough, topped with cheese and tomato sauce, became the de facto standard for pizza in Detroit.
Garnish the crust with dried oregano. Do this before adding the toppings. It’ll help you achieve that focaccia-Esque crust. Bake for 13-15 minutes, and watch it closely. Take out when the crust is bubbling around the edges and the edges are becoming very dark and the toppings are golden brown.Pepperoni: Natural casing pepperoni will cup and char as it cooks, and is delicious! I use this Boars Head pepperoni found at my local grocery store. You can substitute regular thin pepperonis.
Rub your fingertips with some olive oil from the pan. Press down on the dough and spread it toward the edges. This will also help remove any air bubbles. Continue to stretch the dough up the sides about 1/2 inch. When the dough is done resting, you’ll gently press the dough down with your fingers to get rid of some of the larger air bubbles and then sprinkle the grated Parmesan cheese along the edges of the dough. Adding the grated Parmesan cheese to the sides of this pizza before baking makes the edges super crispy and utterly delicious!
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Add Sauce: Use a small spoon to spread 2-3 lines of pizza sauce down the pan, over the cheese. Don’t cover all the cheese. Timeline: Plan ahead. I like to mix the dough in the evening, let it rise overnight, then bake it the following day. Step 3 Pour 1 to 2 tablespoons oil into bottom of a Detroit-style pizza pan or 13"-by-9" pan. Transfer dough to pan and gently stretch into corners and edges of pan, spreading as much as you can without tearing (don’t worry if it doesn’t reach all the way). Tightly cover with plastic wrap and let dough rest 20 minutes. Vary the toppings. The recipe only calls for cheese and pepperoni as the toppings, but you can add whatever ingredients you want. Sausage, ham, mushrooms, olives, bell peppers, and dare I say it: pineapple. You can also add Mozzarella cheese for more gooey goodness. You can even do a half-and-half pizza!
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