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This Detroit -style pizza recipe has a thick and delicious bark. It is crowned with the perfect amount of sauce, wicked cheese and a blanket of Pepperoni cups. And although most recipes require a 24 -hour ferment, this recipe takes a fraction of time!
I fell in love with this type of pizza a few years ago when I visited Detroit and New York. It is so delicious. In New York, it may be familiar with Prince Street Pizza (truly fantastic). In Detroit, there is the famous and delicious jet pizza.
What is Detroit style pizza?
This is what constitutes the Detroit style pizza:
- The iconic thick cortex that is thick, chewable and very light.
- Rectangular and/or square shape. This is generally done in a thin and dark square pan. This form is very different from very typical round pizza.
- I think Detroit Style pizza is inspired by Sicilian Pizza and Chicago Pizza. It is a bit a cross between the two, I would say.
Ingredients you will need for Detroit style pizza
- Yeast. I like to use instant yeast, but this recipe will also work with active dry yeast. See the specific instructions on the use of Dry Active.
- Pepperoni. I love Pepperoni’s cups that are on a thicker side. They curl up in the oven and are very good.
- Cheese I like using two types: Mozzarella and Some form of brick cheese (since I could not find it, I used an aging provision).
- Flour. I am using multiple use flour. This recipe will work with bread flour if you wish. You may need a little more water.
For the rest of the ingredients, see the recipe index card below.
How to do Detroit style pizza
- In a large bowl, mix multiple use flour, Kosher salt and instant yeast.
- Then pour the warm water (100 degrees F) and olive oil. Mix it until it is combined.
3. Pour a few tablespoons of olive oil in a 9 × 13 -inch baking mold and extend it. Add the dough to the center.
4. Using the fingers, press the dimples in the dough. We are going to allow the cortex to relax and then slowly push it towards the corners. Place its timer for 15 minutes and cover the dough with a plastic wrap or a clean kitchen towel. This should be climbing in a warm place in your home. It is not a runner!
5. In the 15 -minute mark, return to the dough and press with your fingers, working closer to the edge of the pan, but not completely. Place your timer again for 15 minutes and cover it once again.
6. In the 15 -minute mark, return to the dough and press, using our fingers, until the dough reaches the edges and corners.
7. Cover it and let it get up for 1 full hour. In the 1 hour mark, extend the sauce at the top in a thin layer uniform. Cover with both cheeses.
8. and place a blanket of Pepperoni cups. Pepperoni’s cups will witness and shrink, so it is important to put a good amount.
8. Transfer to the baking for baking for 7 minutes, go on the 7 -minute mark to guarantee even bake and then bake for additional 7 minutes.
9. Remove from the oven. Let cool for a few minutes and then slide on a large cutting table.
Do I need a Detroit -style pizza tray?
- I like using a Darker 9 × 13 inches tray because this is heated much faster. And really contributes to a crunchy and delicious cortex.
Recipe Council
- Sticky fingers. If your fingers stick to the dough, you can grease them slightly with a little olive oil and will be free of sticks!
- Make sure the dough is climbing in a warm place in your oven. As we enter the colder months, you want to make sure that the dough is increasing in a non -Drafty part of your home.
- You really want to put the cheese and sauce to the edge of the pan. This cheese is baked in the cortex, which results at the edges of the best flavor cortex.
- I used Case aged in cubes that I found in my local Italian market, but if you can’t find, don’t worry, simply replace it with more mozzarella.
Be creative with ingredients
Here are other ingredients that I think would be fantastic:
What to combine with this pizza
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To make the pizza dough:
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Pour 2 tablespoons of olive oil on a 9 × 13 -inch baking sheet. The darker aluminum, the better. This will give you a better cortex.
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In a bowl, mix the flour for multiple use, salt and instant yeast.
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Pour the warm water and 1 tablespoon of olive oil and mix again. The dough will be quite wet and okay!
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This is a different type of pizza dough; It will be a bit wet, so don’t worry too much. Simply love or mix until it becomes cohesive.
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Dip the fingers in the olive oil from the pan and transfer the dough to the greased baking tray. Say the dough using your fingers. We are going to do this every 15 minutes until it reaches the edges. We have to stretch the dough slowly to guarantee zero tegaduras of the dough. Cover the dough with a clean kitchen towel or a plastic wrap and let it get up in the place without barrel in your kitchen/house and set a timer for 15 minutes.
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Return to the dough and remove the plastic wrap/towel and today the dough, extending it near the edges of the tray, must already be in half of the edges. Cover once again and configure another timer for 15 minutes.
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Return to the dough and a hole and stretch the dough, using additional olive oil in the hands as necessary, until it reaches the edges and corners of the pan. Cover the pan and configure a timer for 1 hour. This is the last required increase!
To assemble and bake pizza:
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Preheat the oven at 500 degrees F.
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Discover the dough and extend the pizza sauce on top of the pizza dough, smoothing it until it reaches the edges. This pizza really does not have a bark exterior, so be sure to take it to the edges too.
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Cover with provolone in cubes (if used) and sprinkle with mozzarella. I like to add some cubes of the aged Evolone near the edge of the pan so that everything is crunchy.
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Add the Pepperoni cups to the upper part and be sure to place them overlapping and very joint. It should look like a Pepperoni blanket.
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Transfer to the oven and bake for 7 minutes, turn the 180 degrees pan. And then bake for additional 7 minutes, until the edges are golden and the cheese is all sweet and bubbly.
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Let cool for about 5 minutes and then transfer to a large cutting table. Take it with a sharp knife and serve!
- Sticky dough? – If your fingers stick to the dough, you can grease them slightly with a little olive oil and will be free of sticks!
- Frying pan -That Detroit -style pizzas are made in a special pan. I did not buy a special pan, but I think that a 9 × 13 -inch dark color baking tray works better than a lighter color. I linked to a dark 9 × 13 -inch tray. Glass baking dishes * No * will work for this recipe. They do not drive enough hot and hot enough to cook the bark correctly.
- Cheese! – You really want to put the cheese and sauce to the edge of the pan. This cheese is baked in the cortex, which results at the edges of the best flavor cortex.
- I used Case aged in cubes that I found in my local Italian market, but if you can’t find, don’t worry, simply replace it with more mozzarella.
- Pepperoni – For Pepperoni’s cups, you want Pepperoni that is cut on the thickest side. My friend Billy suggests the Pepperoni of the 365 Whole Foods brand. For this recipe, I used Pepperoni Hormel’s cups. I found them in my local supermarket. I thought they were wonderful.
- Pizza sauce – For pizza sauce, I used the pizza sauce of the Rao brand and was delicious!
Service: 8gram | Calories: 340Kcal | Carbohydrates: 30gram | Protein: 12gram | Fat: 12gram | Saturated fat: 2gram | Cholesterol: 22mg | Sodium: 290mg | Potassium: 3mg | Fiber: 4gram | Sugar: 2gram | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 264mg
Nutritional information is automatically calculated, so it should only be used as an approach.
