1 Detroit Style Pizza Recipe: The Easiest Pizza to Make at Home!
1 Detroit Style Pizza Recipe: The Easiest Pizza to Make at Home! Yes, I know it is round. The only steel pan I have is this shallow round pan. Just like you, I do not have every pan known to man, and I make due with what I have. The fact is this pizza turns out the best for a home kitchen. Most pizza needs high heat, much higher than a home oven can produce. The only two pizzas that use lower heat are Chicago Style and Detroit Style Pizza. I have a portable outdoor pizza oven, but it has propane taste to the crust. It does make getting hot and is capable of Neapolitan pizza. Anyway, I am going to take you through my wives favorite Detroit Style Pizza. If you do not heavy pizza, my suggestions would be go light on the sauce, and do not add the provolone on top of the dough. Another suggestion is play around with the type of flour. I have used all-purpose, and a combination of Caputo pizza flour and bread flour.
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What is Detroit style pizza
Detroit style pizza is a type of pizza that originated in Detroit, Michigan. It is characterized by its rectangular shape, crispy crust, and a unique sauce and cheese combination. The dough is traditionally made with all-purpose, and the sauce is spread on top of the cheese, instead of underneath as with most traditional pizzas. Detroit-style pizza is typically baked in a well-seasoned, blue steel pan that gives the crust a crispy texture. The cheese is typically a blend of mozzarella and provolone, and the toppings can include a variety of meats, vegetables, and seasonings. Detroit-style pizza has gained popularity in recent years, and many pizzerias now offer variations on the classic recipe.
How to Make this Detroit Style Sauce
Step 1 is to release the flavors of the spices in olive oil. Heat olive oil on med/low heat and cook garlic and spices for 30 seconds to a minute.
Add the previous step to the crushed tomatoes, salt and sugar. Mix until olive oil is fully incorporated.
Let sauce rest for a least 1 hour or overnight in the refrigerator. Occasionally, stir.
Ingredient of the Day-yeast
Yeast is used in pizza dough as a leavening agent. It helps the dough rise and become light and airy. Yeast is a type of fungus that consumes the sugars in the dough and produces carbon dioxide gas as a byproduct. The carbon dioxide gets trapped in the dough and creates pockets of air, causing the dough to expand and become fluffy. The yeast also contributes to the flavor of the dough, producing a slightly tangy, fermented taste. The yeast used in pizza dough can be active dry yeast, instant yeast, or fresh yeast. The amount of yeast used, the temperature of the dough, and the length of time it is allowed to rise will all affect the final texture and flavor of the pizza crust.
You can make this dough two ways. Mix all the ingredients and let rise, and proof in one day. The second is to create a poolish, and let it work its magic overnight. Both doughs will turn out exactly the same, but the poolish dough will have a much better flavor. Give this Detroit Style Pizza a try. Enjoy!
steps to make a Detroit Style pizza
Above are the steps I used to create a Detroit Style Pizza.
- add about 2 tbsp of olive oil to a square, rectangle or round steel pan.
- add dough after it has risen and doubled in size. Using your hands start forming the dough in to the shape of the pan. You will need to do this about half way the first time, wait 10 minutes and finish forming the dough until it reaches the sides of the pan. Cover and let proof for 45 minutes to 1 hour.
- cover the dough with provolone cheese. Note: This step is optional. For a lighter pizza omit this step.
- add the toppings of your choice and then the mozzarella cubes. I use whole milk but you can use part skim instead.
- spread the sauce over the pizza. I usually use about 1/2 to 3/4 of the sauce.
- your pizza is ready to bake.
Joke of the Day!
“Why did the carrot break up with the potato? It could not handle the couch-potato lifestyle!”
Detroit Style Pizza
Equipment
- 1 bowl or stand mixer
- scale
- 1 plastic food saver dish
- 1 steel pizza pan
Ingredients
Poolish
- 100 grams flour (I used all-purpose, or bread flour)
- 130 grams warm water
- ⅛ oz active yeast or 1 ¼ tsp
Sauce
- 2 tbsp olive oil extra virgin
- 1-2 tsp dried oregano or fresh
- ½-1 clove chopped garlic-I used a whole but I like garlic
- 1 tsp red pepper optional
- 1 tsp kosher salt
- 1 pinch sugar
- 16 oz good crushed tomatoes
Dough
- 1 poolish above
- 100 grams warm water
- 245 grams all purpose or Pizza Flour try both ways
- ⅙ oz 1 ¼ tsp active dry yeast
- 5 grams kosher salt
- 10 grams olive oil
- 2 tbsp olive oil for pan
- 1/2 lb provolone cheese sliced optional
- 6-8 oz mozzerella cheese cut in cubes i used whole milk
- toppings of your choice
Instructions
Sauce
- add olive oil and heat pan to med/low. Do not burn oil2 tbsp olive oil
- add spices except salt and sugar and saute for 30 seconds to a minute and remove from heat.1-2 tsp dried oregano, ½-1 clove chopped garlic-I used a whole but I like garlic, 1 tsp red pepper
- add tomatoes, salt, sugar and olive oil with spice to a bowl and mix1 pinch sugar, 16 oz good crushed tomatoes, 1 tsp kosher salt
- let sit for 1 to 24 hours
Dough with Poolish
- add all poolish ingredients to a covered plastic food storage container and mix100 grams flour (I used all-purpose, or bread flour), 130 grams warm water, ⅛ oz active yeast or 1 ¼ tsp
- let sit at room temperature for 2 hours, then refrigerate overnight
Dough without Poolish-just mix the poolish ingredients with the ones below. Dough will not have same taste, but will turn out great.
- add poolish and rest of dough ingredients1 poolish above, 100 grams warm water, 245 grams all purpose or Pizza Flour, ⅙ oz 1 ¼ tsp active dry yeast, 5 grams kosher salt, 10 grams olive oil
- mix and knead until dough is soft and elastic-I use a dough hook and mixer
- form into ball, and place into bowl coated with olive oil and cover for 2 hours or until doubled in size
- Heat oven to 500 degrees. If using pizza stone or steel under pan preheat for 45 minutes.
- Coat rectangle or round steel pan with olive oil2 tbsp olive oil for pan
- place dough in pan and stretch in pan, Note it will not fit pan yet. Cover and let sit for 10 minutes. Stretch dough a second time in pan until it covers the bottom.
- let proof for 45 minutes to an hour
- add provolone cheese, Note this is optional1/2 lb provolone cheese sliced
- ad your toppings of choicetoppings of your choice
- add mozzarella cheese6-8 oz mozzerella cheese cut in cubes
- add 1/2 to 3/4 of the sauce. Your preference
- bake at 500 degrees for 20-25 minutes
- remove from pan slice and enjoy
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