Big Marg Recipe

Mixing

In a large bowl or stand mixer bowl, combine warm water, instant yeast, and sugar. Stir and let sit 2–3 minutes until the yeast softens. Add bread flour, salt, and olive oil. If using a stand mixer, use the dough hook on low speed for 4–6 minutes until the dough comes together and becomes smooth and slightly sticky. If mixing by hand, stir until combined then knead on a lightly floured surface for 7–9 minutes.

First rise

Lightly oil a clean bowl. Place the dough ball in the bowl, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Cold ferment (optional, recommended)

For better flavor, punch down the risen dough, wrap tightly or place in an airtight container, and refrigerate for 24–72 hours. Bring dough back to room temperature about 2 hours before shaping.

Prepare pan

Generously oil a 10x14-inch Detroit-style (rectangular) steel pan or an equivalent 11x14-inch heavy baking pan with 1–2 tablespoons of olive oil. Dust lightly with coarse cornmeal or semolina to prevent sticking.

Shape dough in pan

Gently transfer the room-temperature dough to the oiled pan. Using oiled fingertips, carefully stretch the dough to the corners. Let the dough rest 20–30 minutes if it resists, then continue until it reaches the edges. Cover and perform a second short rise in the pan for 30–45 minutes until puffy.

Make the sauce

While the dough is finishing its second rise, make the simple tomato sauce. In a small bowl, combine crushed tomatoes, minced garlic, extra-virgin olive oil, 1/2 tsp salt, and dried oregano. Stir to combine and taste; adjust salt if needed. Stir in half the chiffonaded basil now and reserve the rest for finishing.

Assemble cheese layer

Preheat oven to 500°F (260°C) or as hot as it will go; if you have a convection option, use it. Distribute the torn fresh mozzarella pieces evenly across the dough, pressing them gently into the surface. Sprinkle the shredded low-moisture mozzarella evenly over the top, leaving a small border at the edges. Finish with half of the grated Parmesan or Pecorino distributed over the mozzarella to create the characteristic cheesy, blistering edge when baked.

Bake technique

Place the assembled pan on the middle rack and bake for 12–15 minutes until the cheese is deeply golden at the edges and the bottom is crisp (internal temperature of crust ~200°F / 93°C). If the top browns too quickly, lower the rack. For an extra-crisp bottom, transfer the pan to a preheated baking stone or steel for the last 3–4 minutes; monitor closely to avoid burning.

Finish with sauce

After baking, immediately spoon the reserved tomato sauce in three parallel stripes lengthwise across the pie (this is the traditional Detroit ‘racing stripes’), or dollop and spread gently. Sprinkle remaining Parmesan and the remaining chiffonaded basil over the hot pizza. If desired, brush the exposed crust edges with melted butter and sprinkle with a pinch of coarse salt and red pepper flakes to taste.

Let the pizza rest in the pan for 3–4 minutes to set, then run a spatula under the crust to loosen and transfer to a cutting board. Cut into 6–8 rectangular pieces classic to Detroit style and serve hot.