Updating my Detroit-style pizza recipe.
One thing I realized: as the cheese aged, it lost moisture, so 12 ounces was too much. Next time I’ll portion out the brick and vacuum-seal the chunks.
Detroit-style pizza
adapted from Detroit-Style Pan Pizza Recipe
tomato sauce made with:
- olive oil
- onion
- garlic
- oregano
- red pepper flakes
- 1 box Pomi
- (no salt)
for the dough:
- 300 g bread flour
- 5 g instant yeast
- 9 g salt
- 200 g water
topping:
- 12 oz. pepperoni, sliced
- 12 oz. Widmers Specialty brick cheese, grated
Make the sauce ahead. Reduce by about half. Do not add salt as the cheese and pepperoni have enough.
Using a KitchenAid with dough hook, mix flour, yeast, and salt, add water, mix on speed 2 until it forms a ball. Let rest for 10 minutes. Knead on speed 2 for ten minutes. Remove dough hook, form dough into a ball, cover bowl with plastic wrap, and wait for dough to roughly double in volume, about an hour (Kenji said two).
Pour some olive oil in a Detroit-style anodized aluminum pan. Transfer dough to pan and turn to coat in oil. Press down on dough and spread it toward the edges. You won’t be able to get it all the way to the edges; this is okay. Spread it as much as you can without tearing, then cover tightly in plastic and let rise for 30 minutes.
Stretch dough again. To get the dough to stay in the corners, stretch it up beyond the corners so that it pulls back into place. Once dough is stretched, cover again and let rise for 30 minutes. Set oven to 525 for convection or 550.
Lay pepperoni over dough, add cheese, add sauce. Bake for 15 minutes.
Dough after kneading.
Dough after the first stretching in the pan. The Brod & Taylor proofer should give more consistent results from now on.
I forgot to photograph the finished pie since due to the excessive cheese the topping was sliding around.