Detroit Style Pizza Recipe
This Detroit Style Pizza Recipe is a fantastic choice. It features a light airy dough and very crunchy cheese edges.
Ingredients
- 2 cups of bread flour for a very strong structure.
- 1 cup of warm water for the yeast bubbles.
- 1 teaspoon of instant yeast for the fast rise.
- 1 teaspoon of kosher salt for the flavor.
- 1 tablespoon of olive oil for the deep pan.
- 12 ounces of Wisconsin brick cheese cubed small.
- 4 ounces of pepperoni sliced very thin today.
- 1 cup of thick tomato sauce for the top.
- 1/2 teaspoon of dried oregano for a herb smell.
- 1/4 teaspoon of garlic powder for a savory taste.
Instructions
Mix the Sticky Dough
- Combine flour, yeast, and water in a large bowl. Mix until a shaggy ball forms in the middle.
Knead and Let Rise
- Knead the dough for five minutes until it is smooth. Let it sit in a warm spot for two hours today.
Oil the Metal Pan
- Pour the olive oil into the bottom of your square pan. Spread it to the very corners of the metal.
Stretch into the Corners
- Press the dough into the bottom of the oiled pan. If it shrinks, wait ten minutes and stretch again.
Add the Salty Pepperoni
- Place the pepperoni slices directly onto the raw dough. This lets the meat flavor the bread while baking.
Cover with Cheese Cubes
- Spread the cheese all the way to the edges of the pan. The cheese must touch the metal walls for the crunch.
Bake Until Very Crispy
- Put the pan in a 500 degree oven for 15 minutes. The edges should look very black and bubbly now.
Add the Hot Sauce
- Ladle two strips of warm sauce over the melted cheese. Sprinkle with oregano and serve the pizza hot today.
Notes
- Use a metal pan to get a very dark crust.
- Always put the cheese all the way to the edges.
- Use Wisconsin brick cheese for a buttery flavor today.
- Let the dough rise a second time in the pan.
- Use a high protein bread flour for a tall rise.
- Do not put the sauce under the cheese layer.
- Use a lot of oil so the dough fries in the pan.