Name: The Hirshon Detroit-Style Pizza Supreme!
Ingredients: The Hirshon Detroit pizza dough:; 300g 14% protein flour, TFD endorses King Arthur Sir Lancelot Hi-Gluten Flour; 223g bottled water (74%); 6g Knorr Aromat (2%); 1.3g instant dry yeast (0.43%); 10g Greek olive oil (3.3%); ***; The Hirshon Über Tomato Sauce for Detroit Pizza:; 1 cup ground tomatoes, preferably San Marzano; ½ cup triple-concentrated tomato paste, preferably Mutti brand; 1 tbsp. tomato powder (optional but recommended TFD addition); Pinch dried oregano; Pinch fine sea salt; 2 tsp. extra virgin olive oil, TFD prefers Greek; a splash of Tabasco; ½ tsp. sherry vinegar; ***; To Finish:; 1 Tbsp. liquid bacon fat (HIGHLY optional but delicious TFD addition, omit for original); 12 ounces brick cheese, ¾ cut into ½-inch cubes (see note for substitute) ¼ shredded plus 1 extra oz. microplaned into fine shreds; 12 ounces high-quality natural-casing pepperoni, sliced (optional) – TFD endorses only Margherita Pepperoni Sticks

Ingredients

Units Scale

The Hirshon Detroit pizza dough:
300g 14% protein flour, TFD endorses King Arthur Sir Lancelot Hi-Gluten Flour
223g bottled water (74%)
6g Knorr Aromat (2%)
1.3g instant dry yeast (0.43%)
10g Greek olive oil (3.3%)
***
The Hirshon Über Tomato Sauce for Detroit Pizza:
1 cup ground tomatoes, preferably San Marzano
1/2 cup triple-concentrated tomato paste, preferably Mutti brand
1 tbsp. tomato powder (optional but recommended TFD addition)
Pinch dried oregano
Pinch fine sea salt
2 tsp. extra virgin olive oil, TFD prefers Greek
a splash of Tabasco
1/2 tsp. sherry vinegar
***
To Finish:
1 Tbsp. liquid bacon fat (HIGHLY optional but delicious TFD addition, omit for original)
12 ounces brick cheese, 3/4 cut into 1/2-inch cubes (see note for substitute) 1/4 shredded plus 1 extra oz. microplaned into fine shreds
12 ounces high-quality natural-casing pepperoni, sliced (optional) - TFD endorses only Margherita Pepperoni Sticks

Cook Mode Prevent your screen from going dark

Instructions

Add water to bowl. Add yeast. Stir briefly to disperse. Add flour. Mix until no dry flour remains (~1–2 min). Rest 5 minutes (short autolyse).
Add Aromat + olive oil Mix by hand or mixer (low speed) 3–4 minutes until dough is smooth, slightly tacky and pulls from bowl – it should NOT be fully elastic yet. Target dough temp: 75–78°F – do not overmix — high gluten flour tightens quickly.
Lightly oil container. Transfer dough. Cover airtight. Refrigerate immediately for up to 48 hours. Do one fold at 24h if going full 48h (optional but helpful) At 48h it should look:

• Slightly expanded

• Smooth surface

• Not collapsed
Remove from fridge. Leave covered at room temp. Do not let it fully double.
Make the Sauce: Preheat oven to 550°F (290°C) with a rack on the lowest position. Heat olive oil in a saucepan over medium heat. Add all remaining ingredients except vinegar; Simmer gently for 30 minutes. After simmer, add vinegar. Season with sea salt to taste.
In a dry frying pan over medium heat, do a 1-minute par-render to reduce grease flooding on the pizza.
Use an 8×10 or similar Detroit blue steel pan. Add 2–3 Tbsp. oil to pan (generous — this is structural). Press microplaned cheese against the walls of the pan. Transfer dough in gently. Flip once to coat both sides in oil. Press gently toward edges. If it resists: wait 15 minutes, then press again. Do NOT aggressively stretch.
Proof in pan at room temp until:
•Dough fills corners

•Slightly puffy

•Bubbles visible

•Springs slowly when pressed

It should not:

•Jiggle excessively

•Look fragile

•Over-domed
Preheat 550°F minimum 30 minutes

•Rack in lowest position

•Optional steel under pan for stronger bottom
Assemble the Pizza: Press fingertips into the dough to dimple. Spread half the pepperoni (if using) over the dough. Top with cubed cheese, spreading it evenly all the way to the edges of the pan. Top with remaining pepperoni. Using a wide-mouthed squeeze bottle, pipe the sauce in 3 defined racing stripes, equidistant and of consistent thickness.
Bake on the lowest oven rack for 12-15 minutes, until edges are dark brown and bubbly and the cheese is lightly spotted with gold. Rotate pan 180° at 7 minutes in uneven ovens.
Serve: Carefully remove the pan from the oven. After bake, rest exactly 2 minutes before attempting pizza removal from the pan. Run a thin spatula around the edges to loosen the pizza. Lift it out and transfer to a cutting board. Slice into squares and serve immediately.