Detroit-style pan pizza

130 mins
Serves 8
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Directions

  1. 1Whisk together 2 and 1/4 cups bread flour, 1/2 teaspoon instant yeast and 1 and 1/2 teaspoons kosher salt.
  2. 2Add 1 cup cold water and stir until you have a sticky dough ball.
  3. 3Slick with oil, cover and let rise at room temperature for 10-12 hours.
  4. 4Deflate the dough, place in a storage vessel and transfer to the fridge for 1 to 2 days.
  5. 5On baking day, remove the dough from the fridge, deflate it and transfer to a buttered and lightly oiled 10x14 inch baking pan.
  6. 6Cover the dough, then let rise at room temperature for 3 to 5 hours or until the dough is very light to the touch.
  7. 7Dimple it then transfer to a 500 degree oven and bake for 8 minutes.
  8. 8Remove the par-baked crust from the pan, don't wash the pan and let the crust cool upside down for 20 minutes.
  9. 9Return the crust to the pan, then line the perimeter with a mix of grated cheddar and mozzarella cheese.
  10. 10Cover the remaining surface of the crust with more grated mozzarella and top lightly with sauce and whatever other toppings you wish.
  11. 11Bake it at 475 for 10 minutes.
  12. 12Let cool briefly, then run a thin pairing knife along the edge to release the crust.
  13. 13Cut and serve.

Ingredients

  • 2.25 cups bread flour
  • 0.5 teaspoon instant yeast
  • 1.5 teaspoons kosher salt
  • 1 cup cold water
  • 1 oil
  • 1 cheddar cheese
  • 1 mozzarella cheese
  • 1 pizza sauce
  • 1 pepperoni
  • 1 red onion
  • 1 red pepper

Equipment

whiskbowlspatula10x14 inch baking panparing knife