Preparing the Dough (Detroit Style)
In a bowl, combine 315g bread flour, 1¼ teaspoons instant yeast, 1¼ teaspoons sugar, and 1¼ teaspoons salt. Add 235g warm water (90–100°F) and 1¼ tablespoons olive oil, mixing until a sticky dough forms. Knead briefly (or just mix well—this is a high-hydration dough), then cover and let rise for 1–2 hours until doubled. Then generously oil a 10×14 pan with olive oil. Transfer the dough to the pan and gently stretch it toward the edges. If it resists, let it rest 10–15 minutes and stretch again. Cover and let rise another 30–45 minutes until puffy.
Making the Sauce
In a saucepan over medium heat, add 1 tablespoon olive oil and sauté 2 cloves minced garlic for about 30 seconds. Stir in 1 can (15 oz) crushed San Marzano-style tomatoes or puree, 1 teaspoon dried oregano, ½ teaspoon sugar, ½ teaspoon red pepper flakes (optional), and salt and black pepper to taste. Simmer for 10–15 minutes until slightly thickened, then set aside.
Cooking the Sausage
In a skillet over medium heat, cook 1 lb Jimmy Dean sage pork sausage for about 5–7 minutes, breaking it apart as it browns, until fully cooked. Drain excess grease and set aside.
Assembling the Pizza
Preheat your oven to 475°F. Press the risen dough gently to fill the pan. Scatter 8 oz sharp cheddar and 8 oz whole milk mozzarella evenly over the dough, making sure some cheese touches the edges (this creates the signature crispy crust). Add the cooked sausage evenly across the top, followed by the 5 oz black olives. Spoon the sauce over the toppings in classic Detroit-style “stripes” rather than fully covering the cheese.
Baking
Bake for about 12–15 minutes, or until the edges are deeply golden and crispy and the cheese is bubbling.
Finishing and Serving
Remove from the oven and let rest for a few minutes. Slice into squares and serve hot, enjoying the thick, airy crust with crispy cheese edges and rich sausage topping.
