Detroit Classic Pepperoni Pie

Makes one pan pizza

¼    cup extra-virgin olive oil
1    recipe Deep-Dish Pizza Dough (page 15)
1¼ cups Simple Pizza Sauce (page 18), divided
8    ounces cubed cheese, ideally a mixture of low-moisture
       mozzarella and Monterey Jack
⅓ cup thinly sliced pepperoni
       pinch kosher salt

Nutritional information per serving (based on 8 servings):
Calories 368 (45% from fat) • carb. 38g • pro. 13g • fat 18g • sat. fat 8g chol. 31mg • sod. 777mg • calc. 194mg • fiber 2g

1. Coat the interior of the deep dish pan with the olive oil.
2. Transfer the dough to the oiled pan and turn the dough over a
few times so that it is fully coated with the olive oil.
3. Using your fingertips, make indentations in the dough without
fully pushing through, being sure to cover the entire surface.
While making the indentations, gently press the dough toward
the sides of the pan (do not force it—it will eventually spread).
4. Cover the pan and allow to rest for 20 minutes. After resting,
uncover and repeat the process, focusing on the spreading of
the dough to the edges of the pan. Cover and rest for 20 more
minutes. Repeat this process until the dough easily covers the
bottom of the pan. This process can take up to 3 rounds (60
minutes total).
5. When the dough is ready, spread ½ cup of the sauce over it and
then scatter the cubed cheese on top. Press the cheese gently
into the dough without pressing it through to the bottom.
6. Cover the pan loosely with plastic wrap and let the dough rise
while the pizza oven is preheating.
7. Preheat the pizza oven with the pizza stone on the rack to 550°F.
8. Once the oven is preheated, uncover the pan, top with the
remaining sauce, either in traditional Detroit-style stripes or
spread evenly over the dough. Set the timer for 14 minutes.
Slide the pan into the oven. Start the timer and bake until
the pizza is evenly brown in color. Carefully pull the deep dish
pan out a bit, and top evenly with the pepperoni slices. Return
to the oven and cook for another 2 to 3 minutes, or until the
pepperoni is curled at the edges, but not too brown, and the
edges of the pizza are crispy and dark.
9. Remove from the oven and sprinkle the top with a pinch of
salt. Allow to cool for a minute in the deep dish pan before
transferring to a cutting board. Slice and serve.