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My favorite pizza to cook at home: Detroit Style
recipe by Ethan Chlebowski (@EthanChlebowski)
Ingredients:
- 210g (7.4 oz) warm water
- 3g (0.1 oz) instant yeast (use 6g if preparing the dough in 2 hours)
- Spoonful of flour (for yeast proofing)
- 300g (10.6 oz) bread flour
- 6g (0.2 oz) salt
- One 28 oz can of whole peeled tomatoes
- 42g (1.5 oz) unsalted butter
- 2 cloves of garlic
- 1/4 of an onion
- Oregano
- Red pepper flakes
- Pinch of salt
- Low-moisture mozzarella cheese (amount to preference, 50% of cheese blend)
- Monterey Jack cheese, cubed (amount to preference, 50% of cheese blend)
- Olive oil
- Garlic powder
Steps:
1
Make the dough: Combine 210g warm water, 3g instant yeast, and a spoonful of flour. Proof to check yeast's viability. In a separate bowl, mix 300g bread flour and 6g salt. Add the yeast mixture to the flour mix until a cohesive dough forms. Let it rest, covered, for 15 minutes.
2
Knead the dough for 6-8 minutes until it passes the gluten window test. Cold ferment in the fridge for 1-4 days or let it rise on the counter for 60 minutes.
3
Make the sauce: Combine a 28 oz can of whole peeled tomatoes, 42g butter, 2 cloves of garlic, 1/4 of an onion, oregano, red pepper flakes, and a pinch of salt in a pan. Cook over low heat for 30 minutes. Remove the onion, blend the sauce until smooth, and adjust seasonings.
4
Prep the Detroit-style pizza pan with olive oil. Place the dough in the pan, ensuring it is greased on both sides. Spread the dough towards the edges of the pan, cover, and allow it to proof for 90 minutes.
5
Prepare the cheese by shredding the mozzarella and cubing the Monterey Jack. Preheat the oven to 450 degrees Fahrenheit (or the Ooni pizza oven to its max setting).
6
After proofing, crimp the dough up the sides of the pan. Season with oregano and garlic powder, add the cheese blend ensuring coverage to the edges and corners, then add the tomato sauce in stripes. Bake for about 6 minutes, turning halfway through.
7
After baking, let the pizza cool slightly before cutting into slices. Serve the Detroit-style pizza with a crispy, cheesy edge and a beautifully aerated middle.