Detroit-Style Pan Pizza

Ingredients

• For the dough:
• 300g bread flour
• 5g instant yeast, such as SAF Instant Yeast
• 9g salt
• 220g water
• Extra-virgin olive oil, as needed
• For the sauce:
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, minced
• 2 teaspoons dried oregano
• Dash red pepper flakes
• 1 can high-quality crushed tomatoes
• 1 teaspoon granulated garlic powder
• 1 teaspoon granulated onion powder
• 1 tablespoon sugar
• Kosher salt, to taste
• To Finish:
• 12 ounces Brick cheese, cut into 1/2-inch cubes
• 12 ounces high-quality natural-casing pepperoni, such as Boar's Head or Vermont Smoke & Cure, cut into 1/8-inch slices, optional

Directions

1. For the stand mixer method, put the flour, yeast, and salt into the bowl of a stand mixer with the dough hook attached, and stir them together. Pour in the water and run the mixer on low until the dough gathers into a shaggy ball; stop and leave it alone for 10 minutes. Turn the mixer back on to medium-low and knead until the dough becomes smooth and satiny, about 10 minutes more. As it works, the dough should cling underneath instead of circling the sides of the bowl. Take off the hook, shape the dough into a compact ball, place it back in the mixer bowl, seal the bowl with plastic wrap, and put it somewhere warm until it has about doubled, about 2 hours.
2. For the food processor method, add the flour, yeast, and salt to the processor bowl and pulse just to mix. Pour in the water, switch the machine on, and process until the dough gathers into a ball that travels around the bowl, about 30 seconds. Let it run for another 30 seconds. Move the dough to a bowl, shape it tightly into a ball, cover the bowl snugly with plastic wrap, and leave it in a warm spot until it has about doubled, about 2 hours.
3. For the hand-mixed version, place the flour, yeast, and salt in a large bowl and whisk to blend. Add the water and use a wooden spoon to mix until you have a rough dough ball. Leave it for 10 minutes, then scrape the dough onto the counter and knead until it turns smooth and satiny, about 10 minutes. Put the dough in a bowl, make it into a tight ball, cover well with plastic wrap, and set it in a warm place until it has about doubled, about 2 hours.
4. Add a couple tablespoons olive oil to the bottom of a Detroit-style anodized aluminum pan, or use 2 cake pans, each 8- by 8-inch, instead. If you are using the cake pans, divide the dough in half. Place the dough in the pan or pans, turning it so the oil coats it. Push it down and coax it outward toward the sides; it will not fully cover the pan yet, and that is fine. Stretch only as far as it will go without ripping, then wrap the pan or pans tightly in plastic and leave the dough for 30 minutes so it can loosen up. Come back and stretch it again; now it should reach the sides. If it still resists, rest it a bit longer and try once more. For dough that stays put in the corners, pull it slightly past them and let it spring back into place. After stretching, cover it again and leave it while you prepare the sauce.
5. For the sauce, move an oven rack to the lowest level and heat the oven to 550 degrees F (290 degrees C), or to the highest temperature available if it does not go that high. Warm 2 tablespoons (30ml) olive oil in a medium saucepan over medium heat until it shimmers. Stir in the minced garlic, oregano, and pepper flakes, and cook until aromatic, about 30 seconds. Add the tomatoes, garlic powder, onion powder, and sugar. Bring the sauce to a gentle bubble and cook it down to about 3 cups, about 30 minutes. Add salt to taste.
6. To build the pizza, use your fingertips to press the dough and deflate any large bubbles. If you are adding pepperoni, arrange half of it across the dough. Scatter the cheese over the top, taking it right to the edges of the pan, and follow with the rest of the pepperoni. Dollop the sauce across the pizza in 3 neat stripes. You will use only about half of the sauce; keep the extra for another pizza.
7. Put the pan in the oven and bake until the border is dark, bubbling, and the uncovered cheese on top has begun to brown lightly, 12 to 15 minutes. Set the hot pan on a trivet or on a folded kitchen towel on the counter.
8. Slide a thin metal spatula around the entire inside edge of the pan to release the pizza. Gently lift the pizza out of the pan, move it to a cutting board, cut it, and serve.