Ingredients
| Ingredient | Amount |
|---|---|
| Bread Flour | g 300 |
| Instant Dry Yeast | tsp 11/2 (Water should be luke-warm) |
| Pizza Dough Flavor | Tbsp 1 (Optional) |
| Sea Salt | g 6 |
| Lukewarm Water | g 227 |
| Olive Oil | Tbsp 2 |
| Mozzarella Cheese | g 170 (Cubed) |
| Cheddar Cheese | g 170 (Cubed) |
| Sauce |
Instructions
- g 300 Bread Flour
- tsp 11/2 Instant Dry Yeast
- Tbsp 1 Pizza Dough Flavor
- g 6 Sea Salt
Mix Dry Ingredients
Whisk together the dry dough ingredients in the bowl of a stand mixer.
- g 227 Lukewarm Water
Add Water
Add water and mix with a spoon until a shaggy dough forms.
Rest
Cover and rest the dough for 10 minutes.
Kneed
Using the dough hook of the stand mixer, kneed for 7-9 minutes on low speed until a smooth dough forms.
First Rise
Form the dough into a ball and cover in a lightly greased bowl. Allow to rise until doubled in bulk (1 1/2 - 2 hours.)
- Tbsp 2 Olive Oil
Place in Pan
Drizzle 1-2Tbsp of olive oil in the bottom of a 9"x13" pan (anodized aluminum preferred.)
Place the dough in the pan and stretch as far as you can without tearing it. It will not reach the edge.
Cover and allow the dough to rest for 15 minutes.
Stretch Dough
Stretch the dough, again taking care not to tear it. Try to get the dough to fill the bottom of the pan. Stretch the corners a bit past the edge so that when they shrink back, they fill the pan.
If the dough will still not fill the bottom of the pan, rest 15 more minutes and stretch once more.
Second Rise
Cover and allow dough to rise for 30-40 minutes. This is a good time to make the sauce.
- g 170 Mozzarella Cheese
- g 170 Cheddar Cheese
- Sauce
Top Pizza
Uncover and gently press the air bubbles out of the dough. Spread the cubed cheese evenly across the top of the pizza taking care to leave some pieces touching the edge of the pan. This is what will give the pizza its signature cripsy edge.
Carefully spoon three paralell lines of sauce along the length of the pizza. You will use most of the sauce.
Bake
Bake on the bottom rack of the oven for 12-15 minutes. The cheese shoudl be bubbly and the edges should be very dark and look almost, but not quite, burnt.
Rest
Remove the pizza from the oven and run a spatula along the edges. Let it rest in the pan for around 10 minutes.
Cut & Serve
Using a spatula, carefully transfer to a cutting board. Cut into squares with a chef's knife, plate, and serve.
One of my all time favorite recipes, This Detroit style pizza can be made in an afternoon and is absolutely delicious. Make the sauce for this pizza using the Detroit Pizza Sauce recipe.