Detroit-Style Pepperoni Pizza

Pour warm water into the bowl of a stand mixer fitted with a dough hook attachment.

Stir in yeast and sugar and let dissolve.

Add 2 teaspoons olive oil, salt, and bread flour.

Mix together with a dough hook attachment until the dough becomes a smooth, silky ball.

Pour warm water into a large bowl.

Stir in yeast and sugar and let dissolve.

Add 2 teaspoons olive oil, salt, and bread flour.

Stir with a wooden spoon until a rough ball of dough forms.

Allow dough to relax for 10 minutes.

Turn dough out onto a countertop and knead until the dough becomes a smooth, silky ball.

Pour the remaining olive oil onto the bottom of a 10×14-inch Detroit-style pizza pan.

Spread the oil around evenly with your fingers.

Place the dough in the center of the pan.

Gradually pull and stretch into a rectangular shape with oiled fingers.

Cover and set aside in a warm place until the dough has roughly doubled in size, about 1 hour.

In a medium saucepan, combine marinara sauce, oregano, red pepper flakes, and garlic powder.

Simmer over medium-low heat for about 15 minutes.

Cut Monterey Jack and Cheddar cheese into small cubes.

Place in a bowl and toss lightly to mix together.

Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).

Rub your fingertips with some olive oil from the pan.

Press down on the dough and spread it toward the edges.

Continue to stretch the dough up the sides about 1/2 inch.

Place a layer of pepperoni on top of the dough.

Place cheese cubes evenly on top, covering to the very edge of the pan.

Pour sauce on top in 3 long strips.

Place another layer of pepperoni over the sauce.

Bake in preheated oven until pizza becomes golden brown, about 15 minutes.

Allow it to cool for 5 minutes.

Using a spatula, carefully slide the pizza onto a cutting board.

Cut into squares.