I've tried many of the book recipes, but crazily enough this one was generated by Grok. The crust was perfectly crunchewy, and I used brick cheese this time.
RECIPE
Here's the complete recipe for a classic pepperoni Detroit-style pan pizza made in a Lloyd Pans pan (or similar rectangular pan), with the dough adjusted for making it now and proofing overnight in the fridge for deeper flavor. Everything is done by hand in a bowl—no mixer required. It serves 4-6 people. You'll make and initially rise the dough today (about 2-3 hours active time), then proof it overnight in the fridge before using it tomorrow.
### Ingredients
#### For the Dough (makes one 10×14-inch pizza)
– 2 1/4 cups bread flour
– 1 teaspoon instant yeast
– 1 1/2 teaspoons table salt (or 1 tablespoon kosher salt)
– 1 cup minus 1 1/2 teaspoons warm water (around 90°F)
– Extra-virgin olive oil, for the pan
#### For the Toppings
– 12 ounces brick cheese (or a mix of low-moisture mozzarella and white cheddar), cut into 1/2-inch cubes
– 12 ounces pepperoni slices (natural-casing preferred)
– Fresh basil, chopped (optional, for garnish)
### Instructions
#### Make the Dough (By Hand in a Bowl, with Overnight Proof)
In a large mixing bowl, whisk together the bread flour, instant yeast, and salt until evenly combined.
Make a well in the center of the flour mixture and pour in the warm water. Use a wooden spoon or sturdy spatula to stir until a shaggy, sticky dough forms and no dry flour remains (about 1-2 minutes).
Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough rest for 10 minutes (this short rest makes kneading much easier).
Lightly flour a clean countertop or work surface (or knead directly in the bowl if it's large enough). Turn the dough out and knead by hand for 8-12 minutes: Push the dough away from you with the heel of your hand, fold it back over itself, give it a quarter turn, and repeat. If it feels very sticky at first, sprinkle in just a tiny bit of flour (1 teaspoon at a time) — the goal is a smooth, elastic dough that springs back when gently poked.
Form the dough into a tight ball, place it back in the lightly oiled bowl, and cover again. Let it rise in a warm spot until doubled in size (about 2 hours).
Once risen, punch down the dough gently to deflate it, then cover the bowl tightly with plastic wrap. Transfer to the refrigerator and proof overnight (8-12 hours or up to 24 hours). This slow cold proof develops better flavor and texture.
The next day, remove the dough from the fridge and let it come to room temperature for 30-45 minutes before proceeding to assemble (it should be pliable but not cold).
#### Assemble and Bake
Preheat your oven to 550°F (or the highest temperature it will go) with the rack in the lowest position.
Generously oil your 10×14-inch Lloyd Pans pan (or two 8×8-inch pans) with olive oil. Transfer the risen dough to the pan, turn it to coat both sides with oil, and gently press it toward the edges (it won’t reach all the way yet).
Cover the pan and let the dough rest for 30 minutes. Then stretch it again to the corners of the pan. If it springs back, let it rest another 10-15 minutes and stretch once more.
Use your fingertips to press out any large air bubbles.
Layer half the pepperoni slices directly on the dough.
Scatter the cubed cheese evenly over the entire surface, pushing it right up to the edges of the pan (this creates the signature crispy, cheesy frico crust).
Add the remaining pepperoni on top of the cheese.
Spoon your sauce in three long stripes down the length of the pizza (use about 1 1/2 to 2 cups, or enough to cover without drowning it).
Bake for 12-15 minutes until the cheese is bubbly and browned, the edges are dark and crispy, and the bottom is golden. If the bottom isn’t crisp enough, slide the pan directly onto the oven floor for the last 1-2 minutes.
Remove from the oven, run a thin spatula around the edges to loosen, and slide the pizza onto a cutting board or cooling rack. Let it rest 3-5 minutes, sprinkle with fresh basil if desired, then cut into squares and serve.
### Tips for Success
– For extra-crispy edges, grease the pan with a thin layer of butter or Crisco in addition to the olive oil.
– If you can’t find brick cheese, the mozzarella-cheddar blend works beautifully.
– Want an even easier no-knead dough? Mix 3 1/2 cups bread flour, 2 teaspoons salt, 1/2 teaspoon instant yeast, 1 1/3 cups water, and 1 tablespoon olive oil right in the bowl until shaggy. Cover and let rise 6-8 hours at room temperature, then refrigerate overnight (or up to 3 days). Bring to room temp before stretching.
– Toppings are flexible — try cooked sausage, mushrooms, or onions — but always put the cheese all the way to the edges and sauce on top.
by wavehnter