Detroit-Style Pizza

Instructions

1. Mix the flour, water, sugar, salt and yeast until no dry flour remains. Knead for 6-8 minutes, until smooth, elastic and slightly tacky.
2. Cover and leave to rise for 60-90 minutes, until roughly doubled.
3. Pour 30-45 ml (2-3 tbsp) corn oil into a dark metal Detroit-style pan or a 25 x 35 cm (10 x 14 in) dark baking pan. Transfer the dough to the pan and turn it once to coat both sides.
4. Rest the dough for 10 minutes, then press it gently toward the corners. Cover and leave to rise in the pan for 45-60 minutes, until puffy and relaxed. Press it into any remaining corners without forcing out the air.
5. Meanwhile, stir the crushed tomatoes, water, sugar, oregano, garlic powder, salt and black pepper together. Leave the sauce uncooked.
6. Place a rack in the lowest third of the oven. Heat the oven to 260°C/500°F for at least 30 minutes.
7. If using a pizza stone or steel, preheat it on the lowest rack. If not, preheat a heavy baking sheet upside down on the lowest rack and place the pizza pan directly on it when baking.
8. Spread a thin, even layer of sauce over the risen dough. Scatter the mozzarella across the pizza and push some cheese all the way to the metal edges. Add the chosen toppings over the cheese.
9. Bake for 12-16 minutes, until the top is browned, the edge cheese is deeply caramelized and the underside is crisp. A light-coloured pan may need a few extra minutes.
10. Run a thin spatula around the edges immediately. Lift the pizza out of the pan and rest it on a wire rack for 2-3 minutes so the base stays crisp, then transfer to a board and cut into eight pieces.