Name: Detroit-style pizza
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 350g strong bread flour; 7g sachet of fast-action dried yeast; 100g cheddar grated; 200g block of mozzarella diced; 90g pepperoni; 200g tin of finely chopped tomatoes; 2 garlic cloves crushed; 1 tsp dried oregano; pinch of chilli flakes; 1 tbsp olive oil plus extra for the tin

350g strong bread flour
7g sachet of fast-action dried yeast
100g cheddar
grated
200g block of mozzarella
diced
90g pepperoni

SAUCE

200g tin of finely chopped tomatoes
2 garlic cloves
crushed
1 tsp dried oregano
pinch of chilli flakes
1 tbsp olive oil
plus extra for the tin

Method

step 1
To make the dough, mix together the flour, yeast and 1 tsp salt in a large bowl. Gradually stir in 200ml of lukewarm water until you have a soft dough.
step 2
Knead for 10 mins on a clean worksurface until the dough is smooth – try not to add any extra flour, just keep kneading until it comes together.
step 3
Put the dough in a clean oiled bowl and cover. Leave in a warm place for 1 hr 30 mins-2 hrs or until doubled in size.
step 4
Mix together the sauce ingredients with 1 tsp salt and a good grind of black pepper, cover and leave while the dough rises.
step 5
Brush a deep 33cm x 23cm baking tin with oil. Tip in the dough and use your fingers to gently stretch and ease it out to the edges. Cover and leave for 30 mins then gently press and stretch out the dough again so it fills the tin.
step 6
Heat the oven to 230C/210C fan/gas 8. Scatter the cheddar over the dough, making sure you go right to the edges – the cheese will melt there and make the classic crispy edge. Scatter over the mozzarella.
step 7
Dollop over the sauce, then add the pepperoni. Bake for 15-20 mins or until the toppings are bubbling and the edges are darkened and crisp. Rest for 5 mins then cut into squares.