Detroit-Style Pizza
A classic Detroit-style pizza with a crispy cheese edge, airy crust, and tangy sauce.
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- •95 % Bread flour
- •5 % Whole wheat flour(optional)
- •1 % Diastatic malt powder1 g for every 100 g of flour
- •Yeast
- •75 % Water75 g per 100 g of flour
- •Salt
- •28 oz TomatoesUse high-quality tomatoes
- •3 g Salt
- •1 teaspoon Oregano
- •1/2 teaspoon Thyme
- •1/4 teaspoon Garlic powder
- •1/4 teaspoon Red pepper flakes
- •Wisconsin brick cheeseGrated
- •PepperoniFlat pepperoni
- 1
Mix bread flour, whole wheat flour, and diastatic malt powder.
5 min
- 2
Add yeast and water. Mix until combined. Let rest for 20 minutes.
20 min
- 3
Add salt and fold into the dough. Let rise until 50% increased in size, about 1-2 hours.
2h 0m
- 4
Perform stretch and folds every 20 minutes for 4 sets.
40 min
- 5
Refrigerate dough for 1-4 days, performing one more set of stretch and folds after 24 hours.
72h 0m
- 6
Prepare sauce by blending tomatoes, salt, oregano, thyme, garlic powder, and red pepper flakes. Simmer until reduced by 1/3 to 1/2.
30 min
- 7
Grate Wisconsin brick cheese.
10 min
- 8
Oil the pan lightly with olive oil.
5 min
- 9
Stretch dough to fit the pan, let rise for 2 hours.
2h 0m
- 10
Preheat oven to 550°F. Top dough with pepperoni and a thin layer of cheese. Bake for 7 minutes.
7 min
- 11
Add remaining cheese around edges and sauce in stripes. Bake for another 4 minutes.
4 min
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Pizza
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