Recipe Detroit Style Hawaiian Pizza

DETROIT-STYLE PIZZA

Steps:

• Put the pizza dough in a large bowl and coat with 2 tablespoons of the olive oil. Cover the bowl with plastic wrap and let sit in a warm spot until the dough is slightly puffy, 30 minutes.
• Spread the butter all over the inside of a metal 9-by-13-inch pan and put the dough in the middle. Starting from the middle of the dough and using your fingertips, push the dough out to the corners of the pan. Cover with plastic wrap and place in a warm spot until puffy and doubled in thickness, about 1 hour. Push the dough all the way to the edges, recover with plastic wrap and let rest for 15 minutes more.
• Meanwhile, position an oven rack in the bottom third of the oven and preheat to 500 degrees F. Place a baking sheet on the rack to preheat.
• Combine the tomatoes and tomato paste in a blender and blend until smooth. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the garlic and cook until fragrant and soft but not brown. Add the tomato mixture, oregano, chile flakes, 1/2 teaspoon salt and 1/4 cup water, bring to a simmer, reduce the heat to medium low and cook until thick, about 15 minutes.
• Uncover the dough and cover evenly with the pepperoni. Sprinkle about 2 cups of the Cheddar evenly along the edges of the pizza. Sprinkle the remaining 1/2 cup Cheddar over the rest of the pizza, then top the entire pizza with the Havarti and scallions.
• Put the pan on the preheated baking sheet and bake the pizza until the edges are golden and the cheese is melted and bubbling, about 15 minutes.
• Loosen the sides and bottom of the pizza with a metal spatula and slide onto a cutting board. Spoon the sauce in 4 thick crosswise lines over the pizza. Cut into squares and serve.

RECIPE: DETROIT-STYLE HAWAIIAN PIZZA

Steps:

• Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, combine the water with the yeast and sugar. Let sit until frothy, 15 minutes. In a separate bowl, whisk together the flour and salt until fully incorporated. With the motor running, add the dry ingredients to the yeast and sugar, and mix until a smooth dough forms. Transfer to a greased bowl and cover with plastic wrap. Allow to sit in a warm place for 30 minutes.
• Grease a 9-by-13-inch nonstick pan liberally with olive oil and stretch out the dough with your fingers to cover the pan entirely. Cover the pan with plastic wrap and let rest for 3 hours.
• Meanwhile, make the tomato sauce: In a small saucepan, heat the olive oil over medium heat. Add the garlic and sauté until lightly golden, 1 to 2 minutes. Add the crushed tomatoes, sugar and oregano. Reduce the heat to a low simmer and cook for 15 minutes. Season with salt and pepper. Let cool.
• Prepare the toppings: Preheat the oven to 500º. In a small bowl, toss the pineapple chunks with the hot sauce to coat, then marinate in the fridge for 1 hour.
• Assemble the pizza by laying down the cheese over the dough, starting from the perimeter and working your way into the center. Spread two strips of marinara sauce lengthwise along the pizza. Top with pieces of torn ham and then chunks of the marinated pineapple.
• Bake the pizza until the center is risen and the edges and cheese are golden brown, 15 to 17 minutes. Cut into squares and serve.

DETROIT-STYLE PIZZA

Steps:

• Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
• Drizzle remaining olive oil over the bottom of a 10x14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume, about 1 hour. Prepare sauce and cheese in the meantime.
• Combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic, about 15 minutes.
• Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).
• Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together.
• Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so.
• Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce.
• Bake in the preheated oven until pizza is somewhere between golden brown and golden black, about 15 minutes. Let cool for 5 minutes.
• Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.