Detroit Style Pizza Recipe
Today our recipe is Detroit style pizza.So lets get started with our dough and as usual that's gonna start with some warm water as well as a packet of yeast and a teaspoon of sugar and by the way.If you found that packaged yeast in the back of the cupboard like.I did and it looks all weird and chunky and you'r not sure if it's.Still good what we can do is give it a stir and then wait like 15 minutes to see. It foams up which means it's still good and if the yeast is still alive it's gonna look something like this so yes.We have proof of life and once we've determined our yeast is alive.
Ingredients for one 14x10 Detroit-Style Pizza:
For the dough:
We can go ahead and add the rest of our classic pizza dough ingredients.which will include some olive oil as well as some salt and some bread flour and yes of course this will work with all-purpose but bread flour has more gluten and works a little better for this pizza crust.Once that's all in there we'll go ahead and knead this without dough hook of course scraping down the sides once or twice if you have to I Didn't film that part but anyway we'll go ahead and need that for a few minutes for however long it takes to form a very smooth very soft fairly elastic fairly sticky dough.if everything goes according to plan it should look something like
this.
So that was looking and feeling just about perfect and once that's how we can move on to our very specific very specialized Detroit pizza pan which in case you're keeping score at home is 10 by 14 inches and what we're gonna do is drizzle in some olive oil and then spread it.Around with your fingers not just to distribute it but also because we want our fingers covered with olive oil when we transfer our dough in and the reason is we're actually going to let our dill rise right in the pan.We're gonna bake it so we'll go ahead and place our dough in the center and then using our freshly olive oil fingers.We will kind of pull and stretch that dough out into a rough rectangular shape all right just get it close.We absolutely do not have to go all the way to the edges oh and in case you're wondering yes you can still do this without this pan and I'll give you two great alternatives in the blog post but if you do end up liking this you'll probably want to order one of these since it really does such a magnificent job and by the way is just a great all-purpose roasting pan but anyway like.
I said we'll go ahead and stretch our dough out a little bit and then simply cover that and let it sit for about an hour to an hour and a half or until it doubles in size and while we're waiting for that let's go ahead and talk pizza sauce.Apparently what turns any regular pizza sauce into a detroit pizza sauce is not the tomato sauce or the trishal dry oregano and chili flakes it's actually the addition of garlic powder or I guess granulated garlic and my sources in Detroit tell me this is one of the major things that gives the pizza.Its signature flavor so even if you're using fresh garlic like I did we're gonna want to fortify it by stirring in some garlic powder and then once this is all together what we'll do is let that simmer on medium low for at least 15 minutes and yes of course you can let that simmer longer.We do want to let it bubble at least 15 minutes to fully hydrate our oregano and garlic at which point we'll simply set that aside until needed and move on to the other things.
We can prep while our dough is rising and that would be possibly slicing some pepperoni and grating or dicing in my case some cheese and for this I'm going to be using a combination of two parts Monterey Jack with one part mild cheddar and you could grate this if you want but I'm gonna go ahead and slice it into strips and then cut across into small cubes cuss it's gonna melt a little more slowly.When we put it in the hot oven and give our crust a little head start before it gets soaked with rendered cheese fat and by the way the traditional cheese for this pizza miscalled brick cheese which is really hard to find at least in San Francisco or if you're in the Midwest probably not a big deal but out here we're forced to simulate the texture and taste of brick cheese by using this combination and of course if you are using two different cheeses like.
I am once dice you're gonna want to give them a little toss and obviously if one of the cubes falls off the cutting board when you're done you have to east for good luck.Then once our sauce is made and our toppings are prepped we'll go back and check our dough which as you can see is now doubled in size and once that happens we'll take our finger tips which we probably want torus with a little bit of olive oil from the pan.We're gonna perform what they call in Motown the old deflation rectangle nation all right so what we'redoing simultaneously is basically pressing out all the air while stretching and pushing this into a perfect rectangular shape that goes.
All the way to the edges of the pan and because pizza dough especially ones made with bread flour very elastic it's not a bad idea to sort of stretch it up.The sides like a half-inch or so since it will kind of pullback and then what we'll do once our dough has been fully deflated and rectangle ate is go ahead and place on whatever toppings.We're gonna use in my case some sliced pepperoni which as you could probably see.I did not slice myself and while incredibly delicious it was unfortunately a little too thin and Will explain.What I mean by that in a little while and yes of course feel free to add whatever toppings you want I mean you were after all the Gareth of Detroit style pizza so go ahead and add whatever you think will make your pizza more soulful but no matter what you use just make sure you put it down first on the dough.Then top that with the cheese so we'll go ahead and scatter our cubes over and while doing that one of the most important things to remember wise have to have cheese anywhere the dough meets.The side of the pan okay spas usual we do want to scatter this over as evenly as possible but we want to pay particular attention to the edges okay.
So like I said wherever we have pizza dough medium metal we want to make sure that is totally covered with cheese because what happens.When this goes in the oven is that cheese is gonna melt and butter fats gonna render out and basically that's gonna fry the edge four pizza crust creating the most incredible textured flavor to crust suffocation then may be you've ever experienced.Which by the way is one of the big advantages to this specialized pan are you try this in a regular sheet pan you might just have an oven fire on your hands but anyway once our pizzas been cheesed we're gonna go ahead and ladle over our sauce and three very distinctive strips because apparently that's how they do it.It buddies and besides being pretty and giving us the perfect sauce - cheese - dough ratio will also show us where to cut these slices later so we'll go ahead.
Apply our sauce as shown at which point technically they should go in the oven okay from what I'm hearing Detroit pizzas only have the toppings under the cheese but since this is a pepperoni pizza after all and the best part of pepperoni pizza are those crispy caramelized pieces on top.I decided to decorate mine by placing over a few more slices chichis why them being sliced so thin almost was a problem okay.When you use this such a hot oven we really do want to slice that a little thicker but having said that it did work out barely but it did but anyway once I had this applied this was finally ready to pop into the center of a very very hot 500 plus degree oven or whatever your highest setting is for 15 minutes.
So until it's somewhere between golden brown and golden black and be very careful as you pull this out because your dough is literally gonna be frying in olive oil pepperoni grease and rendered cheese fat but you'll see in just a few seconds that bubbling will stop and that fat will disappear somewhere nobody quite knows where exactly and right here you can get a great look at that signature crust and why we want to make sure we have cheese all along the edge and then what we'll do is let this cool for just about five minutes.So before very very carefully using a spatula to slide it onto our cutting board and once we've accomplished a successful dismount we can go ahead and slice this into nine rectangular pieces using our strips of sauce as a guide and yes it should sound and be very crisp and right about here.I realize my pizza was exactly three slices of pepperoni short since I could have had two on each slice oh well I'll do it that way next time that is what we refer to in the business as the learning process but anyway.I went ahead and sliced that upland went in for closer examination and as you can see here not only are the edges crusty but that bottom should be beautifully browned as well so it was very very excited to take a bite and that my friends really was to die for possibly literally if you eat this too often right just by being frightened fat and very crispy that crust was beautifully light and airy and it adjust a wonderful ratio between the sauce and the cheese and the pepperoni.
So Just absolutely loved how this came out and you usually hear this referred to ass type of deep dish pizza but that is now what it reminded me of all right your typical deep-dish pizza has a totally different texture than this okay for me this was much more of a combination of like a really good Formica and like a charred thin crust pizza that would come out of a really hot wood-burning oven and even though Don't know much about Detroit Pizza I did instinctively know to eat towards the corner so that is the last part weed since it's pretty obvious that's the money bite but anyway that's it my take on Detroit style pizza.
Today our recipe is Detroit style pizza.So lets get started with our dough and as usual that's gonna start with some warm water as well as a packet of yeast and a teaspoon of sugar and by the way.If you found that packaged yeast in the back of the cupboard like.I did and it looks all weird and chunky and you'r not sure if it's.Still good what we can do is give it a stir and then wait like 15 minutes to see. It foams up which means it's still good and if the yeast is still alive it's gonna look something like this so yes.We have proof of life and once we've determined our yeast is alive.
Ingredients for one 14x10 Detroit-Style Pizza:
For the dough:
- 1 cup warm water
- 1 package dry active yeast (2 1/4 teaspoons)
- 1 teaspoon sugar
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 2 1/2 cups bread flour
We can go ahead and add the rest of our classic pizza dough ingredients.which will include some olive oil as well as some salt and some bread flour and yes of course this will work with all-purpose but bread flour has more gluten and works a little better for this pizza crust.Once that's all in there we'll go ahead and knead this without dough hook of course scraping down the sides once or twice if you have to I Didn't film that part but anyway we'll go ahead and need that for a few minutes for however long it takes to form a very smooth very soft fairly elastic fairly sticky dough.if everything goes according to plan it should look something like
this.
So that was looking and feeling just about perfect and once that's how we can move on to our very specific very specialized Detroit pizza pan which in case you're keeping score at home is 10 by 14 inches and what we're gonna do is drizzle in some olive oil and then spread it.Around with your fingers not just to distribute it but also because we want our fingers covered with olive oil when we transfer our dough in and the reason is we're actually going to let our dill rise right in the pan.We're gonna bake it so we'll go ahead and place our dough in the center and then using our freshly olive oil fingers.We will kind of pull and stretch that dough out into a rough rectangular shape all right just get it close.We absolutely do not have to go all the way to the edges oh and in case you're wondering yes you can still do this without this pan and I'll give you two great alternatives in the blog post but if you do end up liking this you'll probably want to order one of these since it really does such a magnificent job and by the way is just a great all-purpose roasting pan but anyway like.
I said we'll go ahead and stretch our dough out a little bit and then simply cover that and let it sit for about an hour to an hour and a half or until it doubles in size and while we're waiting for that let's go ahead and talk pizza sauce.Apparently what turns any regular pizza sauce into a detroit pizza sauce is not the tomato sauce or the trishal dry oregano and chili flakes it's actually the addition of garlic powder or I guess granulated garlic and my sources in Detroit tell me this is one of the major things that gives the pizza.Its signature flavor so even if you're using fresh garlic like I did we're gonna want to fortify it by stirring in some garlic powder and then once this is all together what we'll do is let that simmer on medium low for at least 15 minutes and yes of course you can let that simmer longer.We do want to let it bubble at least 15 minutes to fully hydrate our oregano and garlic at which point we'll simply set that aside until needed and move on to the other things.
We can prep while our dough is rising and that would be possibly slicing some pepperoni and grating or dicing in my case some cheese and for this I'm going to be using a combination of two parts Monterey Jack with one part mild cheddar and you could grate this if you want but I'm gonna go ahead and slice it into strips and then cut across into small cubes cuss it's gonna melt a little more slowly.When we put it in the hot oven and give our crust a little head start before it gets soaked with rendered cheese fat and by the way the traditional cheese for this pizza miscalled brick cheese which is really hard to find at least in San Francisco or if you're in the Midwest probably not a big deal but out here we're forced to simulate the texture and taste of brick cheese by using this combination and of course if you are using two different cheeses like.
I am once dice you're gonna want to give them a little toss and obviously if one of the cubes falls off the cutting board when you're done you have to east for good luck.Then once our sauce is made and our toppings are prepped we'll go back and check our dough which as you can see is now doubled in size and once that happens we'll take our finger tips which we probably want torus with a little bit of olive oil from the pan.We're gonna perform what they call in Motown the old deflation rectangle nation all right so what we'redoing simultaneously is basically pressing out all the air while stretching and pushing this into a perfect rectangular shape that goes.
All the way to the edges of the pan and because pizza dough especially ones made with bread flour very elastic it's not a bad idea to sort of stretch it up.The sides like a half-inch or so since it will kind of pullback and then what we'll do once our dough has been fully deflated and rectangle ate is go ahead and place on whatever toppings.We're gonna use in my case some sliced pepperoni which as you could probably see.I did not slice myself and while incredibly delicious it was unfortunately a little too thin and Will explain.What I mean by that in a little while and yes of course feel free to add whatever toppings you want I mean you were after all the Gareth of Detroit style pizza so go ahead and add whatever you think will make your pizza more soulful but no matter what you use just make sure you put it down first on the dough.Then top that with the cheese so we'll go ahead and scatter our cubes over and while doing that one of the most important things to remember wise have to have cheese anywhere the dough meets.The side of the pan okay spas usual we do want to scatter this over as evenly as possible but we want to pay particular attention to the edges okay.
So like I said wherever we have pizza dough medium metal we want to make sure that is totally covered with cheese because what happens.When this goes in the oven is that cheese is gonna melt and butter fats gonna render out and basically that's gonna fry the edge four pizza crust creating the most incredible textured flavor to crust suffocation then may be you've ever experienced.Which by the way is one of the big advantages to this specialized pan are you try this in a regular sheet pan you might just have an oven fire on your hands but anyway once our pizzas been cheesed we're gonna go ahead and ladle over our sauce and three very distinctive strips because apparently that's how they do it.It buddies and besides being pretty and giving us the perfect sauce - cheese - dough ratio will also show us where to cut these slices later so we'll go ahead.
Apply our sauce as shown at which point technically they should go in the oven okay from what I'm hearing Detroit pizzas only have the toppings under the cheese but since this is a pepperoni pizza after all and the best part of pepperoni pizza are those crispy caramelized pieces on top.I decided to decorate mine by placing over a few more slices chichis why them being sliced so thin almost was a problem okay.When you use this such a hot oven we really do want to slice that a little thicker but having said that it did work out barely but it did but anyway once I had this applied this was finally ready to pop into the center of a very very hot 500 plus degree oven or whatever your highest setting is for 15 minutes.
So until it's somewhere between golden brown and golden black and be very careful as you pull this out because your dough is literally gonna be frying in olive oil pepperoni grease and rendered cheese fat but you'll see in just a few seconds that bubbling will stop and that fat will disappear somewhere nobody quite knows where exactly and right here you can get a great look at that signature crust and why we want to make sure we have cheese all along the edge and then what we'll do is let this cool for just about five minutes.So before very very carefully using a spatula to slide it onto our cutting board and once we've accomplished a successful dismount we can go ahead and slice this into nine rectangular pieces using our strips of sauce as a guide and yes it should sound and be very crisp and right about here.I realize my pizza was exactly three slices of pepperoni short since I could have had two on each slice oh well I'll do it that way next time that is what we refer to in the business as the learning process but anyway.I went ahead and sliced that upland went in for closer examination and as you can see here not only are the edges crusty but that bottom should be beautifully browned as well so it was very very excited to take a bite and that my friends really was to die for possibly literally if you eat this too often right just by being frightened fat and very crispy that crust was beautifully light and airy and it adjust a wonderful ratio between the sauce and the cheese and the pepperoni.
So Just absolutely loved how this came out and you usually hear this referred to ass type of deep dish pizza but that is now what it reminded me of all right your typical deep-dish pizza has a totally different texture than this okay for me this was much more of a combination of like a really good Formica and like a charred thin crust pizza that would come out of a really hot wood-burning oven and even though Don't know much about Detroit Pizza I did instinctively know to eat towards the corner so that is the last part weed since it's pretty obvious that's the money bite but anyway that's it my take on Detroit style pizza.
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