Modes

Ingredients

Dough

• 3⅓ cups bread flour
• 1¼ cups warm water
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 Tablespoon olive oil, for dough
• 2 Tablespoons olive oil, for greasing pan

Toppings

• 12–15 pepperoni slices
• 1 cup brick cheese
• 1 cup cheddar cheese
• 2 cups pizza sauce
• Optional: 4 Tablespoons ricotta cheese

Instructions

Preheat

Preheat the Wolf E Series Oven to 475°F on Stone Mode, placing a pizza stone or baking sheet inside.

Dough

Mix water and yeast. In your mixer add flour, salt, and olive oil. Add water and yeast mixture to mixing bowl. Mix dough for 5 minutes. Add water if dough is too dry.

Coat a Detroit-style pan with olive oil and press the dough into the pan. Cover and let rise at room temperature for 2–3 hours, until doubled in size.

Toppings

Top with Wisconsin brick cheese or a blend of mozzarella and cheddar, pressing the cheese to the edges.

Add pepperonis, sauce, and ricotta.

Bake

Bake at 475°F for 12–15 minutes. For an authentic finish, add more sauce after baking. (Optional: spoon ricotta cheese on top.)