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Detroit-Style Pan Pizza
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
Ingredient prep checklist
- Garlic: 3 medium cloves garlic, minced
- Brick Cheese: 12 ounces (340g) Brick cheese, cut into 1/2-inch cubes (see note)
- Natural-casing Pepperoni: 12 ounces (340g) high-quality natural-casing pepperoni, such as Boar's Head or Vermont Smoke & Cure, cut into 1/8-inch slices (optional)
To Make the Dough in a Stand Mixer: Combine flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add water. Mix on low speed until dough comes together into a rough ball, then shut off mixer and let rest for 10 minutes. Continue mixing at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. (It should stick to the bottom of the bowl as it kneads rather than riding around the edges.) Remove dough hook, form dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.
Visual cue
It should stick to the bottom of the bowl as it kneads rather than riding around the edges
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Step help
Step timer
10:00
Target: 10 min
Watch for
for 10 minutes
It should stick to the bottom of the bowl as it kneads rather than riding around the edges
Keep in mind
Source holding instruction
To Make the Dough in a Stand Mixer: Combine flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add water. Mix on low speed until dough comes together into a rough ball, then shut off mixer and let rest for 10 minutes. Continue mixing at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. (It should stick to the bottom of the bowl as it kneads rather than riding around the edges.) Remove dough hook, form dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.
Source
Detroit-Style Pan Pizza
Detroit-Style Pan Pizza
References
This step uses
- 300g bread flour (10.5 ounces; about 2 generous cups)
- 5g instant yeast (0.15 ounce; about 1 teaspoon), such as SAF Instant Yeast
- 9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt)
- 220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)
Full ingredient reference
- 300g bread flour (10.5 ounces; about 2 generous cups)
- 5g instant yeast (0.15 ounce; about 1 teaspoon), such as SAF Instant Yeast
such as SAF Instant Yeast
- 9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt)
- 220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)
- Extra-virgin olive oil, as needed
as needed
- 2 tablespoons (30ml) extra-virgin olive oil
- 3 medium cloves garlic, minced
minced
- 2 teaspoons (about 5g) dried oregano
- Dash red pepper flakes
- 1 (28-ounce; 800g) can high-quality crushed tomatoes
- 1 teaspoon (about 6g) granulated garlic powder
- 1 teaspoon (about 6g) granulated onion powder
- 1 tablespoon (about 15g) sugar
- Kosher salt, to taste
to taste
- 12 ounces (340g) Brick cheese, cut into 1/2-inch cubes (see note)
cut into 1/2-inch cubes (see note)
- 12 ounces (340g) high-quality natural-casing pepperoni, such as Boar's Head or Vermont Smoke & Cure, cut into 1/8-inch slices (optional)
such as Boar's Head or Vermont Smoke & Cure, cut into 1/8-inch slices (optional)