Detroit Duo Pick Two Recipe

Combine lukewarm water, yeast, and sugar in a bowl. Let sit 2–3 minutes until slightly foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, whisk together flour and salt. Add water/yeast mixture and 2 tablespoons olive oil. Mix on low for 2 minutes to combine, then increase speed and knead 4–6 minutes until a smooth, slightly sticky, extensible dough forms. If mixing by hand, knead on a lightly floured surface about 8–10 minutes.

Lightly oil a bowl, transfer dough, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours. Alternatively refrigerate overnight for more flavor (8–24 hours).

While dough rises, make the sauce: stir together tomato sauce, minced garlic, oregano, 1/4 tsp salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning. Keep at room temperature.

Cook the bacon until crisp, drain and chop roughly. Drain and slice black olives. Thinly slice jalapeño and pepperoni if not pre-sliced. Crumble the gorgonzola. Shred cheeses and set toppings in separate bowls for easy assembly.

Generously oil a 10x14-inch Detroit-style steel pan or two 8x6-inch rectangular pans (you can also use an oiled cake or sheet pan). Brush melted butter along the edges as well for extra browning.

Turn risen dough out onto a lightly oiled surface. Divide in half if making a duo with two distinct halves. Gently stretch each portion to roughly the size of the pan(s) without aggressively degassing — Detroit dough is high-hydration and ropy. Place dough into the oiled pan and gently press to the corners. If dough resists, let rest 10 minutes then continue.

Cover pans loosely with oiled plastic wrap or a damp towel and allow to proof at room temperature 30–45 minutes until puffy and slightly domed toward the center (second rise).

Preheat oven to 500°F (260°C) with rack in upper third and with pizza stone if available. If your oven max is lower, preheat to highest setting and allow extra oven time.

Sprinkle an even layer of shredded low‑moisture mozzarella across the dough, making sure cheese reaches to the edges so it melts and caramelizes against the pan sides. If using the optional brick/Muenster, distribute a portion near edges to encourage the classic crisp cheese crust.

Divide the pizza visually into two halves (lengthwise). On the first chosen side, add your selected topping: basil — reserve for finishing (do not bake wilted; add after baking) ; bacon — scatter chopped cooked bacon; jalapeño — place thin slices evenly; black olives — distribute slices; extra cheese — add additional shredded cheese; gorgonzola — crumble evenly in small clusters; pepperoni — arrange slices slightly overlapping.

On the second chosen side, add the other selected topping using the same guidelines above. For basil selection, place only a few leaves under the cheese if you prefer a milder, baked-herb flavor, otherwise add fresh after baking.

Spoon the tomato sauce in three long stripes running crosswise (a Detroit-style finish) or dollop/spread lightly down the center of each half as desired. Do not overload — Detroit pizzas often have sauce applied sparingly on top of the cheese.

Place the pan on the preheated rack or stone and bake 12–18 minutes, rotating once halfway, until cheese is bubbling and edges are deeply golden-brown with crispy, caramelized cheese lacing the pan sides. Thinner pans and higher heat will shorten bake time; watch closely after 10 minutes.

If the top is browning too quickly before the cheese is bubbly, tent loosely with foil for a few minutes. If you want extra crisping on edges, broil for 30–60 seconds at the end—watch carefully to avoid burning.

Remove from oven and immediately run a heatproof spatula or metal bench scraper around the pan edges to loosen any caramelized cheese. Let rest 3–5 minutes.

If basil was chosen as a topping and not baked, scatter fresh basil leaves over the designated half now. Sprinkle grated Parmesan and crushed red pepper to taste across the whole pizza if desired.

Transfer pizza to a cutting board. Cut into rectangles (Detroit style) — typically 6–8 pieces from a full pan. Serve hot.