Vegetarian Vegan Detroit-Style Pizza

Total time2 hr 20 min

Prep time25 min

Cook time25 min

This thick, pillowy dough gets a long rise until it puffs and fills the pan, then gets pressed all the way into the corners for that signature rectangular shape. Shredded cheese goes right up against the pan edges, where the high heat works its magic and caramelizes it into a crisp, lacy crust while the center stays gooey and pull-apart soft. A garlicky, hand-crushed tomato sauce gets simmered until deep and slightly sweet, then spooned in bold stripes over the cheese in true Detroit fashion. Baked hot and fast on the lower rack, the underside turns dark and crackly while the top bubbles and browns. Finish with fresh basil and a pinch of red pepper flakes for a little heat, then slice it into thick rectangles. It's a satisfying, crave-worthy pan pizza that fits easily into a vegetarian spread.

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Ingredients

6 servings

For the dough

1 ½ cups warm water (about 110°f / 43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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1 tsp sugar
3 cups bread flour
1 ½ tsp kosher salt
3 tbsp olive oil, divided

For the sauce

1 can (28 oz) whole peeled tomatoes
3 cloves garlic, minced
1 tbsp olive oil
½ tsp dried oregano
½ tsp sugar
½ tsp kosher salt
¼ tsp black pepper

For the topping

2 cups vegan cheese, shredded
¼ cup vegan parmesan

For serving

fresh basil leaves (optional)
red pepper flakes (optional)

Instructions

1
Combine the warm water, yeast, and 1 tsp sugar in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
2
Add the bread flour, kosher salt, and 2 tbsp of the olive oil to the yeast mixture. Stir with a wooden spoon or flexible spatula until a shaggy, sticky dough forms with no dry flour remaining — it will be wetter than a typical pizza dough.

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