Eric suggested this pizza. He heard about it on one of his podcasts. I am glad he remembered it, that is for sure. I checked online to investigate 🙂 and the recipe I decided to follow was from #SeriousEats. The secret ingredient; Wisconsin Brick Cheese (NOT the aged one). It is simple and very DELISH!
Detroit Style Pan Pizza
300g Bread Flour (about 2 generous cups)
5g instant yeast (or about 1 teaspoon. I used a heaping teaspoon)
9g salt (1 1/2 teaspoons of table salt or 1 Tablespoon Kosher. I used Kosher)
220g water (about 1 cup minus 1 1/2 teaspoons)
Extra-virgin olive oil, as needed
I make my dough in a food processor. You can use a stand up mixer or your muscles. Whatever works for you!
- Combine flour, yeast, and salt in bowl of food processor and pulse to combine.
- Turn on processor and add water until the dough forms a ball that rides around the bowl of the processor.
- Transfer dough to a greased bowl, form into tight ball and cover with plastic wrap.
- Set aside in a warm place until doubled in volume. About 2 hours.
2 Tablespoons olive oil
2-3 garlic cloves
2 teaspoons dried oregano
Dash red pepper flakes
28 ounce can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon sugar
Kosher salt to taste (I used 1/2 teaspoon)
- Adjust oven rack to lowest position and preheat to 550 degrees or as close to it as your oven gets.
- Heat 2 Tablespoons olive oil in a medium sauce pan over medium heat until shimmering.
- Add minced garlic, oregano and pepper flakes and cook, stirring until fragrant. 30 seconds works.
- Add crushed tomatoes, garlic powder, onion powder and sugar.
- Bring to a simmer and cook until reduced to about 3 cups. Takes about 30 minutes. Add salt to taste.
- You will need a 13×9 inch cake pan, 2 Tablespoons olive oil and 12 ounces Wisconsin Brick Cheese cut into 1/2 inch cubes. If you want to add pepperoni you can. I only made the cheese pizza this time. Next time Boars Head pepperoni. (I bought it this weekend!)
- Put 2 Tablespoons olive oil in 13×9 inch cake pan and spread oil in pan. (I used my aluminum, not my glass one.)
- Transfer dough to pan and turn to coat in oil. Press down on dough and spread it toward the edges. It will not go all the way to the edges this time and that is fine. Spread it as much as you can without tearing, cover tightly with plastic and set aside for 30 minutes to rest.
- 30 minutes have passed!! Press down on the dough with your fingertips to remove any large bubbles, pushing toward edge. (For me 30 minutes was enough of a rest. If it doesn’t go to the edges you can let it rest a little longer.)
- Lay half of pepperoni (if using) evenly over face of dough. (As I mentioned, I did not use pepperoni.)
- Top with cheese cubes, spreading it evenly all the way to the very edges of the pan. The photo below is how you want it to look. (If using pepperoni, lay rest of pepperoni down)
- Spoon sauce over surface in 3 even rows, lengthwise. (You will only use half of the sauce. You can make another pizza or freeze for the next time.)
- Transfer to oven and bake until edges are black and bubbly and exposed cheese on top is starting to lightly brown, 15-20 minutes.
- When you take out of oven, run a thin metal spatula all the way around the edges of the pan to loosen the pizza. Carefully lift it out and slide onto cutting board.
- Cut pizza and serve.
You will love it! Guaranteed. ENJOY!!