Jeff's Detroit Style Pizza
A wonderful deep dish Detroit style pizza sure to be a crowd pleaser.
- 9X13 Detroit Style Pizza Pan
- 1 Shallot (minced)
- 1 tsp Fresh Garlic (minced)
- 1 tsp Fresh Basil (chopped)
- ¼ tsp Oregano
- 3 Oz Tomato Paste (Plain)
- 1 tsp Salt
- ¼ tsp Pepper
- 1 Pinch Red Pepper Flakes (a little goes a long way)
- 1½ TBSP Butter
- 4 tsp Grated Parmesan Cheese
- 14 Oz San Marzano Tomato Puree
- 2½ Cups King Arthur Unbleached Bread Flour
- 1 ½ tsp Instant Yeast
- 1 Pinch Sugar (to help the yeast)
- 1 Cup Lukewarm Water
- EVO Olive Oil (for greasing pan)
- Munster Cheese (freshly grated)
- Low Moisture Mozzarella Cheese (freshly grated)
- Any Other Toppings Your Desire
- Pre-Heat Oven To 500 Degrees F
- Combine sauce ingredients and stir (or blend). Set aside or refrigerate overnight for better flavor
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all the dough ingredients — by hand, mixer, or bread machine set to the dough cycle — until a shaggy dough forms.
- Cover the dough, allow it to rest for 10 minutes, then knead it again until it becomes smooth and elastic (if you’re using a bread machine, skip the rest and allow the machine to complete its kneading cycle).
- Form the dough into a ball, place it into a lightly-greased bowl, cover, and allow to rest until doubled, about 2 hours.
- Drizzle 1 to 2 tablespoons of olive oil into a Detroit-style pizza pan or a 9” x 13” pan. Gently stretch the dough into the edges and corners of the pan until it starts to shrink back and won’t stretch any farther.
- Cover the pan, and allow the dough to rest and relax for 15 to 20 minutes before stretching it again. Repeat the rest one more time, if necessary, until the dough fills the bottom of the pan.
- Cover the dough and allow it to rest for 30 to 45 minutes while you prepare the sauce. In the meantime, position a rack at the lowest position of the oven, and preheat the oven to 500°F.
- Place dough into pre-heated oven for 4 minutes (no toppings)
- Remove dough from oven and add a combination of fresh grated Munster Cheese (along the edges) and low-moisture mozzarella cheese over the rest of the pizza.
- Place other toppings on the pizza such as pepperoni, sausage, mushrooms, ect.
- Use a spoon to dollop sauce over pizza. Sauce should not cover entire pizza but be in dollops on each slice. (see picture)
- Bake with toppings in 500 degree F oven for 10-15 minutes or until cheese is bubbly and the edges have turned nearly black.
- Remove the pizza from the oven, run a spatula around the edges to loosen it from the pan, and let it rest for 10 minutes, or until you can handle it. Transfer the pizza to a cutting board, cut, and serve.