Detroit-Style Pepperoni Pizza

saveur.com

brokeboi

subheading: For the dough:

4⅓ cups unbleached bread flour (567 g)

1¾ tsp. kosher salt (11 g)

1¼ tsp. instant dry yeast (4 g)

2 Tbsp. extra-virgin olive oil (28 g), plus more for stretching and folding

subheading: For the pizza:

3 Tbsp. extra-virgin olive oil, divided

1 lb. mozzarella, fontina, or provolone cheese, cut into ¼-inch cubes (3½ cups), divided

1 cup Easy Pizza Sauce or store-bought marinara sauce, room temperature

4 oz. pepperoni, thinly sliced

½ cup pepperoncini or pickled Peppadew peppers, sliced crosswise

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