This deep-dish, pan-baked pizza delivers that iconic thick, chewy crust with a golden, caramelized cheese edge that crackles with every bite. Melty dairy free cheese gets pressed right to the edges of the pan, creating the lacy, almost-fried crust that Detroit-style is famous for, while a garlicky, oregano-spiced tomato sauce gets spooned on in bold stripes right after baking. Pepperoni brings a savory, slightly spicy punch that plays beautifully against the rich cheese and bright, punchy sauce. Baked at a blazing 500°F until the sides pull cleanly away from the pan, this square pie comes out with a crisp, golden bottom and a pillowy interior. Sliced into eight thick squares, it's a satisfying pick for a gluten free pizza night that still nails all the deep-dish drama of the original.
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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 the surface is foamy and the mixture smells yeasty.
Add the bread flour, kosher salt, and 1 tablespoon of the olive oil to the yeast mixture. Mix with a 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 cleanly from the sides of the bowl.
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