HOW TO MAKE DETROIT STYLE PIZZA RECIPES

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DETROIT-STYLE PIZZA - ALLRECIPES



Detroit-Style Pizza - Allrecipes image

Forget the old Chicago vs. NY debate! America's best pizza could very well be Detroit-style pizza. Even though it's often referred to as 'deep dish,' I don't think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a truly unique experience.

Provided by Chef John

Categories     Pizza

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 14x10 Detroit-style pizza

Number Of Ingredients 12

1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3 teaspoons olive oil, divided
1 teaspoon kosher salt
2 ½ cups bread flour
1 (24 ounce) jar marinara sauce
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 (8 ounce) package shredded Monterey Jack cheese
½ (8 ounce) package mild Cheddar cheese
1 (8 ounce) package thick pepperoni slices

Steps:

  • Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
  • Drizzle remaining olive oil over the bottom of a 10x14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume, about 1 hour. Prepare sauce and cheese in the meantime.
  • Combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic, about 15 minutes.
  • Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).
  • Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together.
  • Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so.
  • Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce.
  • Bake in the preheated oven until pizza is somewhere between golden brown and golden black, about 15 minutes. Let cool for 5 minutes.
  • Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.

Nutrition Facts : Calories 353.6 calories, CarbohydrateContent 27 g, CholesterolContent 47.1 mg, FatContent 20.1 g, FiberContent 2.3 g, ProteinContent 15.4 g, SaturatedFatContent 8.9 g, SodiumContent 857.7 mg, SugarContent 5.6 g

DETROIT-STYLE PEPPERONI PIZZA RECIPE | JEFF MAURO | FOOD ...



Detroit-Style Pepperoni Pizza Recipe | Jeff Mauro | Food ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 2 hours 35 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 batch Pizza Dough, recipe follows
8 ounces sliced pepperoni, about 1/8 inch thick (look for smaller-size pepperoni sticks) 
16 ounces brick cheese (or whole-milk mozzarella), cut into 1/2-inch cubes 
Pizza sauce, store-bought or homemade, recipe follows
2 1/4 cups all-purpose flour
2 teaspoons kosher salt 
1 teaspoon rapid rise yeast 
1 teaspoon sugar
Olive oil, for oiling the bowl
1 tablespoon olive oil
2 teaspoons dried Italian seasoning 
2 cloves garlic, minced 
One 28-ounce can crushed tomatoes 
2 teaspoons sugar
Kosher salt and freshly ground black pepper

Steps:

  • Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.
  • Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.
  • Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.
  • Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!
  • Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
  • Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.

DETROIT-STYLE PIZZA - WIKIPEDIA
Detroit-style pizza is a rectangular pizza with a thick crust that is crispy and chewy. It is traditionally topped with tomato sauce and Wisconsin brick cheese that goes all the way to the edges. This style of pizza is often baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories. The style …
From en.m.wikipedia.org
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PIZZA RECIPES | ALLRECIPES
America's best pizza could very well be Detroit-style pizza. Even though it's often referred to as 'deep dish,' I don't think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred thin-crust pizza…
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America's best pizza could very well be Detroit-style pizza. Even though it's often referred to as 'deep dish,' I don't think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred thin-crust pizza…
From allrecipes.com
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California-style pizza (also known as California pizza) is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza …
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CALIFORNIA-STYLE PIZZA - WIKIPEDIA
California-style pizza (also known as California pizza) is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza …
From en.m.wikipedia.org
See details


TYPES OF PIZZA: 8 STYLES OF PIZZA & CRUSTS (WITH PICTURES)
May 17, 2019 · 7. Detroit Pizza. Reflecting the city’s deep ties to the auto industry, Detroit-style pizza was originally baked in a square automotive parts pan in the 1940’s. Detroit pizza …
From webstaurantstore.com
See details


PIZZA-PORTA - MAKE YOUR BEST PIZZA EVER-
The Pizza-Porta is a specialty product that converts a Big Green Egg or a Kamado Joe into an authentic wood-fired pizza oven. Capping off the chimney retains the heat. Our patented door and airflow control then keep the temperature steady and under control. You can adjust down to 400℉ for Detroit pizza, or over 700℉ for Neapolitan pizza.
From pizza-porta.com
See details


8 MAIN TYPES OF PIZZA CRUSTS: WHICH IS YOUR FAVORITE?
In the Midwest pizza parlors and bars, this cutting style is known as party or tavern cut. St. Louis pizza has a ton of unique characteristics. It’s made of unleavened dough (dough without yeast) instead of leavened New York-style pizza…
From bacinos.com
See details


THE BEST HOMEMADE PIZZA DOUGH RECIPE - TASTE AND TELL
Jan 05, 2021 · Recipe Notes: *This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza …
From tasteandtellblog.com
See details


PORTABLE PIZZA OVEN | GOZNEY ROCCBOX | GOZNEY
Detroit style pizza. Try deep dish for the most incredible crusts ... “A reliable, easy to use powerhouse of an oven that will make you want to have a pizza party every weekend” ... Sign up to receive our latest recipes, top tips for getting the best out of your Gozney…
From ca.gozney.com
See details