Detroit Style Pizza
A Crispy edge, thick fluffy based pizza in the Detroit Style with sauce on top
Equipment
- 1 stand mixer with dough hook,
- 1 Detroit style Pizza Pan (optional) 10x13"
- 1 Pizza Stone (optional)
Ingredients
For the Dough:
- 1 cup plus 2 Tbsp, lukewarm water
- ½ tsp Instant Yeast OR (3 grams)
- OR 4½ grams active dried yeast
- 1½ Tbsp extra virgin Olive Oil
- 3 cups Bread Flour
- ½ Tbsp fine sea salt
For the Toppings:
- 1¾ Cups shredded Mozzarella or wisconsin brick cheese *or Mozza cheddar combination
- 100 grams pepperoni slices
- ¾ cup Pizza sauce
Instructions
- In the bowl of your stand mixer, add the 1 cup plus 2 Tbsp, lukewarm water. yeast and 1½ Tbsp extra virgin Olive Oil. Let sit for 10 minutes to bloom the yeast (if using instant yeast, continue to next step)
- Add the 3 cups Bread Flour and ½ Tbsp fine sea salt and combine. Mix the dough on a low to medium speed for 5 minutes until all of the ingredients are thoroughly combined and the dough is smooth, silky and has good elasticity.
- If you do not have a stand mixer, combine as above in a bowl with a wooden spoon or your hand, then knead until a smooth dough forms (about 15 minutes)
- Lightly oil a large bowl and place the dough ball in it, flip it to coat the dough lightly, then cover with plastic wrap or a tea towel and set in a warm place to rise until double in size. This will take 2 hours. (don't rush it)
- Once the dough has doubled in size, lightly oil the bottom and sides of your pan with olive oil. This will help the pizza develop a nice crust and get crunchy.
- Transfer the dough to the pan and push the dough out to the corners, dimpling the dough as you go. Cover the dough and let rise for 15 minutes to relax the gluten. Once the dough has relaxed and become more pliable, Gently spread and dimple it again using your fingers and push the dough into the corners of the pan.
- Let rise again for 2 hours, or until the dough has risen about ½ way up the pan.
- PREHEAT you oven for to 450 ℉. If you have one, place the pizza stone in the oven at this time, using your bottom rack. If you don't have a pizza stone a baking sheet will do. Alternatively you can place your pizza on the bottom of the oven (if it is a sealed unit). To get the desired bake.
- Once the oven is at the desired temperature THEN top the pizza in the Detroit style. Start with the cheese, paying particular attention to the edges-this will create the signature "frico" or cheesy crusty edge. Add the pepperoni, then 2 to 3 stripes of sauce on top.
- Bake for 15-20 minutes, or until the cheese is golden and bubbly on top and dark and crispy along the edges, the "frico".
- Let the pizza cool for a few minutes, then gently remove it from the pan (recommended) before slicing into squares.
- Enjoy!
Notes
This dough can be made the day you want to use it or you can make it ahead of time and keep it in the fridge overnight. This is especially useful if you want to make more than one pizza on the day you want to serve it. Just make sure you remove the dough from the fridge and let it come to room temperature before you press it into the pan.