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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Fantastic Detroit Pizza bout the larger Loyds pizza pan fabulous dough chewy yet tender and crispy on the bottom and sides, pizza sauce was right on point. My husband really enjoyed it.
Thank you Brian your recipes are all wonderful.