Detroit-style pizza
American cuisine › Detroit · Adam Ragusea · ♥ 17.3K likes · 572.1K views · 9 min video
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Ingredients
Method
Techniques
- 57 g pepperoni slices
- 355 ml water
- 1½ tsp dry yeast
- 1½ tsp salt
- bread flour
Combine the water, yeast and salt, and stir in as much bread flour as a spoon will take.
Work in a little more flour with floured hands and knead about a minute until stretchy; keep the dough on the sticky side.
Cut the cheese into coarse chunks and freeze them so they melt slowly during the long bake.
- 237 ml Stanislaus ground tomatoes
- oregano
- thyme
- garlic powder
- pepper
- olive oil
- water
Season the tomato with oregano, thyme, a little garlic powder, pepper and olive oil, and water it down a little.
A plain, loose tomato sauce
Spread a film of olive oil over the inside of the pan, sides and corners included; blot excess with a paper towel.
Oiling the Detroit pan
Put the risen dough in the pan and stretch it toward a rectangle; cover and proof about half an hour.
Layer quartered pepperoni on the dough, then the cold chopped cheese, letting some fall along the sides; finish with three narrow stripes of sauce.
Pepperoni, cheese, then racing stripes
Bake in an oven preheated about half an hour at its highest setting, convection if available; about 15 minutes at 550F, pulling it when the cheese starts to break and release orange grease.
Rest briefly, run a metal spatula around the edge, lever the pizza out of the pan quickly to avoid a soggy bottom, and cut into eight rectangles.