Thick, chewy dough gets pressed into every corner of the pan for that signature Detroit-style shape, with an airy, tender crumb that turns wonderfully crisp on the bottom. A quick hand-crushed tomato sauce, simmered with garlic, oregano, and a touch of red pepper flake, gets ladled on in bold stripes after baking rather than underneath — that's what gives this style its unmistakable look and bright, punchy flavor against the browned, caramelized edges. Wisconsin brick cheese pressed all the way to the corners does the real work here, melting into that famous lacy, crackling border while staying rich and gooey in the middle. Leave off the pepperoni and you've got a straightforward, satisfying square pie that fits neatly into a vegetarian kitchen without missing a beat. Cut into thick rectangular slices, it's the kind of pan pizza that's just as good reheated the next day, crispy bottom and all.
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Some cheeses are made with animal rennet. Look for labels that say "vegetarian rennet," "microbial rennet," or "vegetarian-friendly."
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.
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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