Vegan Dairy Free Detroit-Style Pizza

Total time2 hr 20 min

Prep time25 min

Cook time25 min

This deep-dish square pizza builds from a yeasted dough that gets a full hour to relax and puff before it's pressed edge-to-edge into a well-oiled metal pan, giving it that signature airy-yet-sturdy crumb. Dairy free cheese gets scattered all the way to the corners and pressed against the pan walls, so it melts, bubbles, and crisps into that iconic lacy, caramelized crust that Detroit-style is famous for. A quick garlic-simmered tomato sauce, brightened with oregano and a pinch of red pepper flakes, gets spooned on in bold stripes right after baking rather than underneath, keeping the top clean and the crust extra crisp. High-heat baking in a lower oven rack does the heavy lifting, turning out deeply browned edges and a golden, crackly bottom in under 15 minutes. Cut into eight thick squares, it's got that perfect contrast of chewy center and crunchy, cheesy edge in every bite. It's a satisfying, shareable pick that fits neatly into a vegan lineup without giving up any of the drama of a real Detroit-style pie.

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Ingredients

4 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
O Organics Sugar Granulated Cane - 64 Oz Imperial Granulated Pure Cane Sugar - 4 lb Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz PIONEER Au Natural FINE GRANULATED Sugar
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1 ¼ cups warm water (105–110°f / 40–43°c)
3 cups bread flour
1 ½ tsp kosher salt
3 tbsp olive oil, divided

For the sauce

1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tbsp olive oil
½ tsp dried oregano
¼ tsp red pepper flakes
½ tsp kosher salt

For the topping

2 cups dairy free cheese, shredded
3 oz pepperoni slices

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 the surface is foamy and the mixture smells yeasty.
2
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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