Detroit Style Pizza

9 mins
Serves 8
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Directions

  1. 1Mix the dough (day 1)
  2. 2Mix the dough (day 1)
  3. 3Mix the dough (day 1)
  4. 4Knead the dough for 6-8 minutes
  5. 5Knead the dough for 6-8 minutes
  6. 6Knead the dough for 6-8 minutes
  7. 7Bulk ferment for 60 minutes or in fridge for up to 4 days
  8. 8Bulk ferment for 60 minutes or in fridge for up to 4 days
  9. 9Bulk ferment for 60 minutes or in fridge for up to 4 days
  10. 10Make the sauce (pizza day)
  11. 11Make the sauce (pizza day)
  12. 12Make the sauce (pizza day)
  13. 13Add 28 ounces of whole peeled tomatoes, 42 grams of butter, 2 cloves of garlic, 1/4 of onion, oregano, red pepper and a pinch of salt to a saucepan
  14. 14Add 28 ounces of whole peeled tomatoes, 42 grams of butter, 2 cloves of garlic, 1/4 of onion, oregano, red pepper and a pinch of salt to a saucepan
  15. 15Add 28 ounces of whole peeled tomatoes, 42 grams of butter, 2 cloves of garlic, 1/4 of onion, oregano, red pepper and a pinch of salt to a saucepan
  16. 16Place the saucepan over low heat for 30 minutes
  17. 17Place the saucepan over low heat for 30 minutes
  18. 18Place the saucepan over low heat for 30 minutes
  19. 19Remove onion and crush tomatoes. Then use an immersion blender to make the sauce smooth.
  20. 20Remove onion and crush tomatoes. Then use an immersion blender to make the sauce smooth.
  21. 21Remove onion and crush tomatoes. Then use an immersion blender to make the sauce smooth.
  22. 22Taste and adjust seasonings
  23. 23Taste and adjust seasonings
  24. 24Taste and adjust seasonings
  25. 25Preheat oven to 450 degrees
  26. 26Preheat oven to 450 degrees
  27. 27Preheat oven to 450 degrees
  28. 28Drizzle olive oil into the pan
  29. 29Drizzle olive oil into the pan
  30. 30Drizzle olive oil into the pan
  31. 31Turn the ball of dough into the pan, grease both sides and flatten the dough towards the edges
  32. 32Turn the ball of dough into the pan, grease both sides and flatten the dough towards the edges
  33. 33Turn the ball of dough into the pan, grease both sides and flatten the dough towards the edges
  34. 34Cover the pan with plastic wrap and let the dough proof for 90 minutes
  35. 35Cover the pan with plastic wrap and let the dough proof for 90 minutes
  36. 36Cover the pan with plastic wrap and let the dough proof for 90 minutes
  37. 37Prepare the toppings: shred mozzarella and cube Monterey Jack
  38. 38Prepare the toppings: shred mozzarella and cube Monterey Jack
  39. 39Prepare the toppings: shred mozzarella and cube Monterey Jack
  40. 40Sprinkle oregano and garlic powder on the dough
  41. 41Sprinkle oregano and garlic powder on the dough
  42. 42Sprinkle oregano and garlic powder on the dough
  43. 43Add Monterey Jack cubes and mozzarella to the dough
  44. 44Add Monterey Jack cubes and mozzarella to the dough
  45. 45Add Monterey Jack cubes and mozzarella to the dough
  46. 46Add tomato sauce in stripes
  47. 47Add tomato sauce in stripes
  48. 48Add tomato sauce in stripes
  49. 49Bake for 6 minutes, rotate after 3 minutes and bake for another 3 minutes
  50. 50Bake for 6 minutes, rotate after 3 minutes and bake for another 3 minutes
  51. 51Bake for 6 minutes, rotate after 3 minutes and bake for another 3 minutes
  52. 52Cut into 8 slices and serve
  53. 53Cut into 8 slices and serve
  54. 54Cut into 8 slices and serve

Ingredients

  • 210 grams warm water
  • 210 grams warm water
  • 210 grams warm water
  • 3 grams instant yeast
  • 3 grams instant yeast
  • 3 grams instant yeast
  • 1 spoonful flour
  • 1 spoonful flour
  • 1 spoonful flour
  • 300 grams bread flour
  • 300 grams bread flour
  • 300 grams bread flour
  • 6 grams salt
  • 6 grams salt
  • 6 grams salt
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 250 grams shredded low moisture mozzarella
  • 250 grams shredded low moisture mozzarella
  • 250 grams shredded low moisture mozzarella
  • 250 grams cubed Monterey Jack cheese
  • 250 grams cubed Monterey Jack cheese
  • 250 grams cubed Monterey Jack cheese
  • 1 container pizza sauce
  • 1 container pizza sauce
  • 1 container pizza sauce
  • 28 ounces whole peeled tomatoes
  • 28 ounces whole peeled tomatoes
  • 28 ounces whole peeled tomatoes
  • 42 grams butter
  • 42 grams butter
  • 42 grams butter
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 0.25 onion
  • 0.25 onion
  • 0.25 onion
  • 1 pinch oregano
  • 1 pinch oregano
  • 1 pinch oregano
  • 1 pinch red pepper
  • 1 pinch red pepper
  • 1 pinch red pepper
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

13x9 baking panovenknifegraterimmersion blender