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Detroit Style Pizza
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Detroit Style Pizza

Course: EverythingCuisine: Required for life!
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Dough Proofing

24

Hours
Gluten Rests (as needed)

5-10

minutes

Deep Dish Pizza, pushing cheese to the edges of the pizza and a dark toasted crust.

Ingredients

  • 320g All-purpose flour

  • 228g lukewarm water

  • 1.5tsp yeast

  • 6g salt

  • 1g garlic powder

  • 1g Italian seasoning

  • Pizza Sauce (Pastene)

  • Cheese Blend

  • This can vary based on personal preference.

  • Mozzarella 50%

  • Sharp Cheddar 50%

  • You can mix in some Provolone

  • When the pizza comes right out of the oven you can add Parmesan or Asiago

Directions

  • Not Pre-cooked the crust method
  • Proof Yeast in lukewarm water while prepping all other ingredients.
  • Mix together all dry ingredients, and add to yeast and water.
  • Add to stand mixer, mix for 10mins.
  • the dough should be very tacky add to a proofing container and let rise for a minimum of 1 hour or as long as 24hours.
  • After proofing transfer to a well oiled deep dish pan and cover with plastic wrap.
  • Let rise again in the pan for another hour at room temperature.
  • Pre-heat the oven to 450°
  • After the second rise spread out covering the full bottom of the pan. If the dough is tough to spread, let the dough sit for 10mins to relax the gluten.
  • After the dough covers the bottom of the pan, add sauce and toppings.
  • Add dough to 450° oven on the bottom rack.
  • Pre-cooked crust method
  • Proof Yeast in lukewarm water while prepping all other ingredients.
  • Mix together all dry ingredients, and add to yeast and water.
  • Add to stand mixer, mix for 10mins.
  • the dough should be very tacky add to a proofing container and let rise for a minimum of 1 hour or as long as 24hours.
  • After proofing transfer to a well oiled deep dish pan and cover with plastic wrap.
  • Let rise again in the pan for another hour at room temperature.
  • Pre-heat the oven to 450°
  • After the second rise spread out covering the full bottom of the pan. If the dough is tough to spread, let the dough sit for 10mins to relax the gluten.
  • After the dough covers the bottom of the pan, add dough to 450° oven on the bottom rack for 5mins. Just long enough to set the dough.
  • Remove the dough from the oven, add sauce and toppings.
  • Add dough to 450° oven on the bottom rack.
  • Cook for 15-20mins

Notes

  • The bottom of the crust should be browning, cheese should not be burning except on the sides where the cheese meets the pan.