Detroit Style Pizza

Name: Detroit Style Pizza
Prep time: 17 h
Cook time: 25 min
Total time: 17 h 25 min
Yield: 6
Ingredients: For the Pizza Dough; 2.5 cups flour; 3/4 cup warm water; 1 teaspoon salt; 2 tablespoons olive oil; 1 teaspoon instant yeast; For the Pizza; 2 tablespoons olive oil; 16 ounces mozzarella cheese; 1 (28 ounce) can San Marzano Style Peeled Pear Tomatoes; dried oregano

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Serves:

6 people

Prep Time:

1020 minutes

Cook Time:

25 minutes

What is Detroit style pizza? It is the pan pizza of your dreams! A thick crust pizza with crispy edges and bottom, a chewy soft center and lots of gooey cheese and crispy pepperoni cups! This homemade pan pizza takes a bit of planning to allow the dough to rise and rest; but a bit of planning is totally worth it!

Ingredients

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For the Pizza Dough
2.5 cups flour, (10 ounces)
3/4 cup warm water, (6 ounces)
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon instant yeast, make sure you use Instant Yeast, active will not withstand refigeration
For the Pizza
2 tablespoons olive oil, for stretching
16 ounces mozzarella cheese, cut into 1/2 inch cubes (not the fresh type)
1 (28 ounce) can Tuttorosso® San Marzano Style Peeled Pear Tomatoes, drained and crushed by hand
dried oregano, for garnish

Instructions

If using a store bought frozen dough, thaw according to the package directions.
If making dough from scratch, combine all of the pizza dough ingredients into a bowl and mix with your hands or a wooden spoon until combined. The dough will appear to be a shaggy mess. Let the dough rise for 20 minutes in a warm spot in your kitchen. Mix the dough again until smooth, about one minute. Cover the bowl with plastic wrap and transfer to the refrigerator for 12 hours or up to 72 hours (overnight is ideal).
To make the pizza remove the homemade dough from the fridge at least five hours before you are ready to eat. This will give you time to finish the rising time of the dough.
Drizzle olive oil into a 9x13 inch pan (a dark metal pan is best to get that caramelized, crispy cheesy edges, but you can use a glass pan if you don't have one). Place the dough in the center of the pan and use your fingers to dimple the dough, pressing and stretching. You should be able to cover about half of the pan. Let the dough rest for one hour and repeat the dimpling, pressing and stretching so the dough reaches the edges of the pan. Let the dough rise one hour.
Sprinkle the cubed cheese evenly over the rested, uncooked dough; making sure to go right to the edges of the pan (cheesy, crispy edges). Let the dough rise for another two hours. By now the dough should be rising around the cheese (the cheese will seem sunken into the dough). Preheat oven to 475 degrees for at least 20 minutes.
Top pizza with pepperoni slices and bake for 25 minutes, or until the sides are crispy and browned.
Use a large spatula to remove the pizza from the pan and transfer to a cutting board. Top the pizza with the hand-crushed tomatoes and sprinkle with oregano.
Cut into squares and serve

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Detroit Style Pizza

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