Before I start talking about this Detroit style pizza, let me just say Happy New Year, we made it to 2018. What a year it has been. I’m becoming a great blogger everyday, learning so many things by watching other blogger, and also my followers. I especially enjoyed being part of Hour Detroit’s Hour Shared Plates Live with my sweet potato pie waffles and buttermilk chicken, and also in the December issue of the magazine. I was super nervous but all in all it was a great experience, who knows what the future will bring. I’m working on a few things, such as starting my youtube channel and shooting food videos for instagram. So I’m very excited, and praying that I get great opportunities in this new year. I pray that you all have a year filled with success, health, love and many blessings. Now lets jump to the Detroit Style Pizza.
Pizza is one of the number one foods enjoyed all around the world, every country has some form of pizza. There are so many different types of pizzas, from Sicilian, Mediterranean, Indian, Chicago deep dish, among many of the versions. So living in Michigan, Detroit Style pizza is a must eat. Buddy’s is the go to restaurant for pizza. Its different from other pizza in that the cheese caramelizes all the way around the edges, the dough is airy, chewy and pure deliciousness, sauce is spooned on top. It is not a basic pizza, it requires the right hydration, flour, sauce, pan, and especially the cheese. Brick cheese seems to be the number cheese used. Brick cheese can be quiet expensive and hard to find, so in this recipe I used three types of cheeses after some research. Must be cooked in a square pan. This recipe is slightly adapted from Serious Eats’ Detroit-Style Pan Pizza Recipe . This recipe is super easy, all you need to have is some time, and good ingredients. The sauce was also pretty easy, non of the extra stuff you find in jarred pizza sauce. Nothing better than being able to make a copycat recipe at home. Go ahead and try it, don’t forget to tag and comment.
|Prep Time||30 min|
|Cook Time||19 min|
|Passive Time||5 hours|
9x13 inch pizzas
- 440 grams all purpose flour 3 cups King Arthur Flour
- 200 grams bread flour 1 1/4 cup King Arthur Bread Flour
- 450 grams warm water 2 1/4 cups + 1 tbsp +2 tsp
- 9 grams instant yeast 3 tsp
- 1.5 tbsp kosher salt
- 1 tsp olive oil more to oil bowl and pans
- 28 oz crused tomatoes
- 1 tsp fresh or dried oregano
- 1 tsp garlic powder
- 1 tsp minced garlic
- 1 tsp crushed red pepper flakes
- 1 tbsp copped fresh basil
- 1 tbsp olive oil
- 1 tsp basalmic vinager
- 1 tsp red wine vinager
- 2 tsp sugar
- 12 oz munster cheese uncut and unshredded if you can find brick cheese from wiscousin even better
- 5 oz butter kase butter cheese from kroger
- 5 oz white cheddar
- 16 oz shredded mozzerella whole milk cheese i like sargento off the block
- 1/4 cup parm cheese
- any pizza topping of choice
cheese and toppings for each 1 pizza
- Start by weighing all the ingredients of the dough if you have a scale. If not, measure using measuring cups. Add yeast and water in a mixing bowl and let sit for 10 minutes.
- Next add salt and oil, then add flour. Using a dough hook mix for 1-2 min, till you form a shaggy dough. Let sit for ten minutes. Then turn mix again on low for 10 minutes.
- Dough will be very sticky, it has a higher hydration level. Oil a bowl and use your oiled hand to to transfer dough to bowl. Cover with plastic wrap and place in a warm place for 2 hrs, or until doubled in size.
- When dough has risen, oil 2 9x13 cake pans. If you have a detroit ppizza pan, that's even better.
- Divide dough into 2, place dough in pans, and flip it the opposite side so the first oiled side is on top. Stretch the doughs out as much as possible, it will not tough the edges. Cover and place in a warm place for 30 minutes.
- Uncover dough and stretch dough out to fill pan on all sides. Cover again and place in warm place for 2.5 hrs or more if time allows.
- Make sauce 30 minutes prior to final rise by heating olive oil in a medium sauce pan on medium to low heat. Add garlic and oregano, cook for 1 minute and add tomatoes and rest of ingredients, cook on for 30 minutes, turn heat down if needed. Preheat oven to 500.
- Uncut cheeses from kroger.
- Cut butter kase and munster in small cubes, mix together. Shred the white cheddar.
- To assemble pizza to bake top each pizza with half of cubed cheese, making sure to pt some around edges, sprinkle edges with cheddar cheese. Then top with mozzarella
- Add toppings, and sprinkle with parmasan cheese. Cover bottom of pan with aluminum foil, bake in center rack of oven for 15 minutes, when edges caramelize. Remove oven, then remove foil from bottom of pan and use it to cover the top of the pan. Return pizza to bottom shelf in oven, bake another 4 minutes.
- Cool slightly on cooling rack, slice in 8 pieces each and enjoy. You can halve it if you want to make just one pizza. You can also place toppings under cheese if you prefer. Obviously I made two types, hence the turkey pepperoni haha.
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