This thick, focaccia-like crust bakes up with a crisp, caramelized bottom and a pillowy, airy interior — the hallmark of a proper Detroit-style pie. A quick garlicky tomato sauce, simmered with oregano and a pinch of red pepper flakes, gets spooned on in classic stripes right after baking, so it stays bright and fresh against the rich, melted cheese underneath. Pressing that shredded cheese all the way to the pan's edges is the real trick here, letting it fry against the hot metal into those irresistible lacy, browned edges everyone fights over. The dough itself comes together simply, with just yeast, flour, and olive oil, then gets a slow hour-long rise before it's stretched into every corner of the pan. Cut into thick squares, this one delivers all the crunch-to-chew contrast Detroit-style pizza is famous for, and it's a solid pick for a vegetarian kitchen. Serve it hot from the oven for the best pull on that golden, cheesy crust.
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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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