How to Make Homemade Detroit-Style Pizza

alexandracooks.com

Gary Van Dyke

subheading: For the yeast-leavened pizza dough:

288 grams ( 2.25 cups) bread flour

6 grams ( 1.5 teaspoons) kosher salt

2 grams ( ½ teaspoon) instant yeast, SAF is my preference

240 grams (about 1 cup) cold water

subheading: For the sourdough pizza dough:

255 grams ( 1.75 cups + 1 tablespoon) bread flour

6 grams ( 1.5 teaspoons) kosher salt

100 grams ( ½ cup) active, bubbly sourdough starter

185 grams ( ¾ cup) water

subheading: For each pizza:

1 tablespoon ( 14 g) softened butter

1 teaspoon ( 5 g) olive oil

6 ounces pre-shredded Cheddar (for the cheese frico crust)

4 ounces pre-shredded low-moisture, whole-milk mozzarella (for the cheese frico crust)

6 ounces hand-grated low-moisture, whole-milk mozzarella for the interior surface

3 to 4 ounces (85 to 113 grams) pepperoni, I love Vermont Smoke & Cure, sliced as thinly as possible

¼ cup pickled jalapeños, to taste, optional

½ cup tomato sauce, such as this one or this one, or your favorite jarred sauce

light drizzle honey, optional

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