Generously drizzle 2 tablespoons of olive oil into a 9x13-inch dark aluminum baking pan—this type of pan ensures a crispier crust.

In a mixing bowl, combine the flour, kosher salt, and yeast. Gradually stir in the warm water and an extra tablespoon of olive oil. The dough will be wet, which is normal for this type of pizza.

Keep mixing until the dough is cohesive, though still quite sticky. Using oiled fingers, transfer the dough into the prepared pan. Start dimpling the dough with your fingers, stretching it gently toward the edges. Repeat this dimpling process every 15 minutes to help the dough reach the edges without tearing. Cover the dough with plastic wrap or a kitchen towel, and let it rest between stretches.

After the third dimple-and-stretch session (around 45 minutes total), allow the dough to rise for an additional hour, undisturbed, covered in a warm spot.

Preheat your oven to 500°F.

Once the dough has fully risen, uncover and spread the pizza sauce evenly over the surface, extending it right to the edges—there’s no outer crust here.

Distribute the cubed provolone across the dough, paying special attention to placing some cubes near the edges for that extra crispy cheese. Then, sprinkle the shredded mozzarella evenly on top. Arrange the pepperoni slices closely together, creating a near-complete layer of pepperoni.

Slide the pizza into the oven and bake for 7 minutes. Rotate the pan 180 degrees and continue baking for another 7 minutes, or until the edges are golden brown and the cheese is bubbling.

Let the pizza rest for about 5 minutes before transferring it to a cutting board. Slice it with a sharp knife and serve warm.

Once baked, allow the pizza to rest for a few minutes before slicing. This lets the cheese set slightly, making for cleaner slices. Use a sharp knife or pizza cutter to divide the pizza into square slices. This style of pizza is meant to be thick and satisfying, so don’t skimp on the size of the portions!

For serving, you can garnish with fresh herbs like basil or oregano for a pop of color and freshness. A drizzle of hot honey over the top can add a sweet contrast to the salty pepperoni and cheese. Leftovers can be stored in the refrigerator for up to two days, and reheating in a skillet or the oven will bring back that crispy texture.

Enjoy the crispy, cheesy goodness of Detroit-style pizza, and don’t be afraid to make it your own with different toppings or garnishes!