Detroit Style Pizza
Ingredients: water, dry yeast, salt, bread flour, Wisconsin brick cheese · 240 min cook time · 1185kcal · $10.70
Ingredients
355ml water, 1.5teaspoon dry yeast, 1.5teaspoon salt, 550g bread flour, 200g Wisconsin brick cheese, 237ml canned smooth tomato product (e.g., Stanislaus 711 ground tomatoes), 1pinch oregano, 1pinch thyme, 1pinch garlic powder, 1pinch pepper, 30ml olive oil, 100g pepperoni slices
Instructions
1. Combine 355ml of water, 1.5 teaspoons of dry yeast, and 1.5 teaspoons of salt in a bowl. Add about 550g of bread flour, stirring in as much as possible with a spoon until it forms a sticky dough. Cover and let it hydrate and autolyse for about 20 minutes.
2. After autolyse, add a little more flour if needed to make the dough easier to handle. Knead the dough for about one minute until it becomes stretchy. It should still be sticky, as 60-70% hydration doughs are hard to work with but easy to push into a square pan.
3. Cover the dough and let it rise for about two hours, or until doubled in size.
4. While the dough is rising, prepare the cheese. Cut about 200g of Wisconsin brick cheese into coarse chunks. Place the chopped cheese in the freezer to chill, which will slow down its melting during baking.
5. Prepare the sauce. Use about 237ml of canned smooth tomato product. Add oregano, thyme, a little garlic powder, and pepper to taste. If the sauce is too thick, water it down slightly.
6. Once the dough has risen, prepare your 11x15 inch Detroit style pizza pan (or similar cake/sheet pan). Spread a film of olive oil all over the interior surface, ensuring to coat the sides and corners well to prevent sticking and create a fried edge. Use a paper towel to remove any excess oil.
7. With oily hands, transfer the risen dough to the pan. Gently stretch it into as even a rectangle as possible. Don't worry if it snaps back; cover the pan and let the dough proof for about 30 minutes.
8. After proofing, the dough will be puffy and relaxed. Gently stretch it out to fill the corners of the pan without deflating it. If it deflates, let it sit and proof for a few more minutes.
9. If using, cut large pepperoni slices into quarters to prevent them from sliding off the pizza. Lay a layer of these small pepperoni pieces over the dough.
10. Next, evenly distribute the cold, coarsely chopped brick cheese over the pepperoni. Make an effort to let some cheese fall along the sides of the pan.
11. Spoon the sauce on top of the cheese in three narrow strips, known as 'racing stripes', leaving most of the cheese exposed to brown.
12. Preheat your oven to its highest possible setting (around 550°F or 288°C), using convection if available, for about 30 minutes.
13. Bake the pizza for about 15 minutes, or until the cheese is starting to break and squeeze out orange grease. The crust may not be as dark as desired in a home oven.
Source: Watch the original video