Pescatarian Classic Detroit-Style Pizza
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Learn more →Ingredients
6 servings
For the dough
- 1 ½ tsp active dry yeast
- 1 tsp granulated sugar
- 1 cup warm water (about 110°f / 43°c)
- 2 ¼ cups bread flour
- 1 tsp kosher salt
- 3 tbsp olive oil, divided
For the pan
- 2 tbsp olive oil
For the sauce
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp crushed red pepper flakes
For the topping
- 12 oz wisconsin brick cheese, cut into ½-inch cubes
Ingredient noteSome cheeses are made with animal rennet. Look for labels that say "vegetarian rennet," "microbial rennet," or "vegetarian-friendly."
- 3 oz pepperoni, sliced (optional)
Can be omittedpepperoni
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the bread flour, kosher salt, and 2 tablespoons of the olive oil to the yeast mixture. Mix with the dough hook on medium speed (or stir with a wooden spoon, then knead by hand) for 4–5 minutes, until the dough is smooth, slightly tacky, and pulls away from the sides of the bowl. The dough will be softer and stickier than a typical pizza dough — this is correct.
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