Detroit-style pizza (Buddy's Pizza)
Adam Ragusea · ♥ 23K likes · 588.9K views · 11 min video
Timestamp
Ingredients
Method
Techniques
- 60–70 % water
- cake yeast
Mix a wet dough of yeast, salt and water, about 60 to 70 percent hydration, with cake yeast and no sugar, oil or conditioners.
- salt
Ferment initially, starting at about two hours, then hold the dough in covered pans to keep warm and speed the proof.
Stretch the dough into a lightly oiled pan, rest it to relax the gluten, then stretch again fully into the corners.
- pepperoni
- Wisconsin brick cheese
Lay pepperoni on the dough first, then cover with Wisconsin brick cheese out to the edges.
The secret ingredient is the pan
- olive oil
- sauce based on canned tomatoes
Spoon the tomato sauce on top of the cheese in three stripes, leaving cheese uncovered so it can brown.
Pepperoni first, then Wisconsin brick cheese
Bake in a conveyor oven at about 600F (315C) for about 13 minutes.