Detroit Style Pepperoni Pizza (Original video)

Ingredients:

• 370 grams warm water
• 10 grams Caputo instant yeast
• 10 grams sugar
• 510 grams flour
• 14 grams kosher salt
• Jacobson black garlic infused salt
• Extra virgin olive oil
• 1 tablespoon minced garlic
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Cattleman's Grill Italiano seasoning
• 1 can Chao San Marzano Tomatoes
• 1 tablespoon sugar
• Sliced provolone cheese
• Low moisture mozzarella cheese
• Monterey jack cheese
• Large sandwich cut pepperonis
• Small pepperoni cups

Instructions:

1. Mix warm water, Caputo instant yeast, and sugar in a bowl. Let it sit for 5 minutes until it starts to foam up.
2. Add flour, kosher salt, and Jacobson black garlic infused salt to the bowl. Mix well in a food processor until it balls up.
3. Transfer the dough to a well-oiled container and let it rise and double in size.
4. Divide the dough in half and stretch it out in a well-oiled Lodge cast iron casserole dish. Cover it with plastic wrap and let it sit for 20 minutes.
5. Preheat the oven to 500 degrees Fahrenheit with Oak pellets.
6. Fry minced garlic in extra virgin olive oil in a Dutch oven. Add Cattleman's Grill Italiano seasoning and let it toast.
7. Crush Chao San Marzano Tomatoes by hand and add them to the Dutch oven. Add sugar and let it simmer for 20 minutes.
8. Layer large sandwich cut pepperonis on top of the dough. Add sliced provolone cheese, low moisture mozzarella cheese, and Monterey jack cheese.
9. Add small pepperoni cups on top of the cheese.
10. Bake the pizza in the preheated oven for 13-14 minutes until the edges are black and crispy.
11. Let the pizza cool on a rack before slicing and serving.