| Level: | Intermediate |
| Total: | 6 hr 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 9 ounces Detroit style dough, recipe follows
- 1/2 tablespoon extra-virgin olive oil
- 1.5 ounces shredded mozzarella
- 4.5 ounces shredded brick cheese or Muenster
- Dried oregano, for sprinkling
- 2 ounces pickled jalapeños
- 4 ounces cup-and-char pepperoni
- 6 ounces pizza sauce
- Parmigiano-Reggiano, for grating
- Hot honey, such as Mike’s Hot Honey
- 1 ounce warm water
- .05 ounce active dry yeast
- 6.31 ounces cold water
- 9.4 ounces bread flour
- 1.04 ounces white wheat flour
- .23 ounce sea salt
- .15 ounce extra-virgin olive oil, plus more for oiling the container
Instructions
- Remove the pizza dough from the refrigerator and let rest at room temperature for 4 hours.
- Add the olive oil to a Detroit-style pizza pan, coating the inside of the pan.
- Place the pizza dough into the pan, pushing the dough out as much as allows. Cover with a lid or plastic wrap and let rest at room temperature for 45 minutes to 1 hour. Push the pizza dough out again, this time reaching to the pan edges and corners. Make sure it is even all the way across, then replace the lid or plastic wrap and let rise at room temperature until it has risen a third of the way up the pan.
- Preheat the oven to 500 degrees F for 45 minutes.
- Gently add the mozzarella and brick cheese to the top of the pizza dough, evenly all the way across the top. Do not push the dough down. Sprinkle the oregano on top of the cheese. Add the pickled jalapeños on top. Add the pepperoni on top.
- Place the pizza pan in the oven and bake, spinning the pan every few minutes, until the edges of the pizza begin to brown, 12 to 15 minutes. Remove the pan from the oven and let rest 1 minute.
- Meanwhile, warm up the pizza sauce in a saucepan on medium-low heat until warm.
- Using a metal spatula, remove the pizza from the pan by slowly releasing the edges first, then lift it out and place the pizza on a metal cooling rack. Let it rest for 1 minute. Transfer the pizza to a cutting board and slice down the middle both ways, making 4 slices. Add the warm pizza sauce on top in stripes. Grate fresh Parmigiano-Reggiano on top. Drizzle with the hot honey.
- Mix together the warm water and yeast in a bowl; stir to hydrate the yeast. Set aside. Add the cold water to a mixing bowl and add the bread flour and white flour. Mix on low speed for 30 seconds to mix the flour and water together. While mixing, slowly add the yeast mixture and continue mixing for 1 minute. Increase the mixture speed to medium-low. Add the sea salt to the mixing bowl and continue mixing until mostly smooth, 8 to 10 minutes. While mixing, slowly add the oil and mix until well incorporated. Stop the mixer and remove the dough. Place the dough into an oiled container and cover. Rest at room temperature for 30 minutes.
- Uncover and do 4 stretches and folds. Re-cover the container and place in the refrigerator overnight, or up to 3 days. Active Time: 25 minutes Total Time: 9 hours 5 minutes (includes resting and chilling time)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 613 |
| Total Fat | 29 g |
| Saturated Fat | 13 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 66 mg |
| Sodium | 830 mg |
Reviews
Now. Isn’t this ridiculous. Mike Stice.
Awesome! Do you have a favorite sauce recipe?
Best Detroit in the game!
Make it proper, follow the technique, get yourself a Lloyd pan, source quality ingredients; you’ll be amazed!
Make it proper, follow the technique, get yourself a Lloyd pan, source quality ingredients; you’ll be amazed!