Detroit-Style Pizza

Ingredients:

• 700 g chilled pizza dough
• 3 tbsp. l. olive oil
• 2 tbsp (30 g) butter at room temperature
• 1 can (800g) of canned whole tomatoes in their own juice, peeled
• 1/4 cup tomato paste
• 2 cloves garlic, finely chopped
• 0.5 tsp dried oregano
• A pinch of red pepper flakes
• 120 gr. pepperoni slices
• 240 g white sharp cheddar, grated (about 2 1/2 cups)
• 240 gr. Havarti cheese, cut into 1 cm cubes (about 2 tbsp.)
• 8 green onions, white and light green parts only, chopped

Preparation:

1. Place the dough in a large bowl and brush with 2 tablespoons of olive oil. Cover the bowl with plastic wrap and let rise in a warm place until slightly puffed, about 30 minutes.
2. Grease the entire inside of a 22 x 32 cm metal baking pan with butter and place the dough in the center. Starting in the center, use your fingertips to press the dough toward the sides of the pan. Cover with plastic wrap and let rise in a warm place for about 1 hour, until the dough doubles in size. Then press it up the sides of the pan to the very edges, wrap it in plastic wrap, and let it rest for another 15 minutes.
3. Meanwhile, position a rack in the lower third of the oven and preheat to 260°C (400°F). Place a baking sheet on the rack to preheat.
4. Place the tomatoes and tomato paste in a blender and puree until smooth. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until shimmering. Add the garlic and cook until softened and fragrant, but not browned. Add the tomato sauce, oregano, chili flakes, 1/2 teaspoon of salt, and 1/4 cup of water and bring to a boil. Reduce heat to medium and simmer until the sauce thickens, about 15 minutes.
5. Unfold the dough and evenly distribute the pepperoni slices. Sprinkle about 2 cups of cheddar evenly along the edges of the pizza. Sprinkle about 0.5 cups of the remaining cheddar over the entire pizza, then top the entire pizza with Havarti cheese slices and green onions.
6. Place the pan on the preheated baking sheet and bake the pizza until the edges are golden brown and the cheese is melted and bubbly, about 15 minutes.
7. Use a metal spatula to loosen the sides and bottom of the pizza and turn it out onto a cutting board. Spread the sauce over the pizza in four wide, horizontal stripes. Cut into squares and serve.