Detroit style pan pizza
American cuisine › Detroit · Brian Lagerstrom · ♥ 12.3K likes · 473K views · 11 min video
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Ingredients
Method
Techniques
- 250 g water
- 3 g instant yeast
- 9 g salt
- 365 g bread flour
Combine water, instant yeast and salt in a medium bowl, then add the bread flour.
Mixing the dough by hand or mixer
Stir with a sturdy spoon until the dough clumps into a mass, then switch to a wet hand and squeeze for one to two minutes.
Variation: mix everything in a stand mixer on medium high for seven to eight minutes instead. The dough stays sticky either way.
Stretch and fold four to five times around the bowl, then round the dough from 10 o'clock to 2 o'clock, tucking the tension underneath.
Move the dough to the fridge and ferment overnight, about 24 hours.
- olive oil
Turn the dough onto a floured surface, dust the top, flatten to a rough square and cut in half; each piece is about 310 g.
Dividing and panning the dough
Drop each piece into a heavily oiled Detroit pan and dimple it out with the fingertips rather than pulling it.
Cover each pan with a sheet tray and proof in a warm spot of roughly 90F.
- 28 oz crushed tomatoes
- 50 g tomato paste
- 7 g salt
- 12 g sugar
- ½ g oregano
- ½ g basil
- chili flakes
For the sauce, combine crushed tomatoes, tomato paste, salt, sugar, oregano, basil and chili flakes.
In a nonstick pan over medium heat, fry the minced garlic in olive oil until fragrant and just lightly browned.
Add the blended tomatoes, bring to a simmer and cook down about 10 minutes, until reduced by half and stiff enough to hold a spatula trail.
After about 30 minutes of proofing, dock the dough out to the edges of the pan with wet fingertips.
- 125 g brick cheese, grated
After about one hour of proofing the dough fills the pan and sits about one inch off the bottom.
Top each with grated cheese, then four medium dollops of sauce spread gently, leaving some bites sauce free.
Lift the pizza out of the pan onto a wire rack for about five minutes so it does not steam.
Return the pizza to the steel for three to five minutes to re-crisp the fried cheese edge and deepen the bottom crust.