Detroit Style Pizza
Detroit style pizza = two of the world's best foods combined: pizza and bread. This is a true pan pizza enthusiast's pizza that yields a thick yet light and crisp fried dough crust and browned and crunchy pepps.
Ingredients
DOUGH:
- 240 g water, 80-85 degree farienheit
- 2 g rapid rise yeast
- 335 g bread flour
- 7 g kosher salt
- Two 8″x10″ Lloyd pans, or 8″x8″ or 9″x9′ baking pan, but crust may be less crisp
- 50 g oil to coat pans, olive, avocado, etc
SAUCE:
- 800 g crushed tomato
- 50 g tomato paste
- 7 g kosher salt
- 10 g sugar
- 1/2 g dried basil
- 1/2 g dried oregano
- 1 g chili flake
- 2 garlic cloves, minced
- 2 TBSP olive or avocado oil
TO BUILD AND BAKE THE PIZZA:
- 300 g brick cheese, grated on the largest holes of grater, if you can’t find brick cheese, I recommend a blend of Monterey Jack and mozzarella
- 1 stick of pepperoni, sliced about 1/16″ thick
- grated parm
- any other toppings of your choice
Instructions
DOUGH*:
- Combine ingredients into a medium bowl and stir with sturdy spoon
- Once it comes together, use a wet hand to give the dough a series of 20-30 slap and folds as shown in the video. You can also use a stand mixer with a dough hook if preferred.
- Cover bowl with plastic and let it sit in warm spot for 30 minutes.
- After 30 min, build more strength into the dough by grabbing an of dough, stretching it out, and folding back over. Rotate the dough 45-90 degreed and repeat 5-6 more times see video for technique.
- After these stretch and folds, tuck and fold the dough a few more times as shown in the video to shape and stretch the dough into a taught ball.
- Wrap bowl with plastic and set in warm place for 2 hours. After the 2 hours dough should have doubled in size, be buoyant, and slightly bounce back when poked.
- To prep pans for dough, glug in 2 tbsp oil into each pan and smear over bottom and sides
- Flip dough onto floured surface and divide in half.
- Lay half of the dough into each pan and gently press to spread.
- Cover pans and allow dough to relax for 30 minutes.
- After the 30 minutes, gently stretch and press dough to cover the bottom of the pans
- Cover again and let rise for 45-60mins.
SAUCE:
- Pour 75% of the can of tomatoes into a tall sided container
- To that, add tom paste, salt, sugar, basil oregano, and chile flake
- Blend with and immersion blender, or use a standard blender
- Add the remaining 25% of crushed tomatoes and stir
- Preheat medium saute pan on medium
- Add oil and garlic
- when garlic is golden and fragrant, add tomato mixture and stir to combine.
- Simmer for about 25 minutes or until thickened
TO BUILD AND BAKE THE PIZZA:
- Preheat oven and pizza stone to 500 f
- Spread shredded brick cheese over the dough
- Spoon sauce in two thick lines, lengthwise down each dough, leaving the cheese uncovered in the middle and on either side of the lines of sauce, see video
- Add pepperoni, or toppings of choice, on top followed by grated parm
- Load pan directly on top of pizza stone and bake for 16-18 minutes. I recommend baking each pizza separately, one at a time, for ultimate crispiness.
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