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- Oct 13, 2001
DCAllAfrican had some time between calls so here is what i did
chucktwnsfinest so this is the pan i used and that helps give you that crust. highly recommend using this or a cast iron type of pan. it really is a must.
here's a recap of what i did:
1) oil up that pan with some olive oil and rub it around to coat the bottom and a bit on the edges
2) get some of that oil on your hands and get your dough in the pan and start to spread it out and shape it. just need to do this a little bit, don't worry about getting it to the edges or to a perfect rectangle yet. just getting it flattened out a bit and spread. cover the pan with plastic wrap and set let it sit out on the counter for 2 hours or so. this will let the dough rise and proof a bit and make it easier to stretch and get it right up on the edges of the pan
3) make or get your sauce going. i think the best pizza sauce is pretty basic...can of san marzano tomatoes, olive oil, salt, crushed red pepper, and garlic. keep the sauce simple IMO. but feel free to use your favorite or whatever recipe you really enjoy
4) for the cheese, you're supposed to use wisconsin brick cheese, but that's hard to get outside of the midwest. i used mozzarella and colby jack. it's important to buy the blocks of these rather than pre shredded because you want to cube them into quarter inch cubes for this style
5) after two hours of letting the dough sit, spread it out the edges of the pan. then get your cheese on it and make sure it's ALL THE WAY TO THE EDGE of the pan. this is what'll give you that crust and it melts down and caramelizes over the edges
6) throw on your sauce. you're supposed to do the 3 racing stripes if you're making a true detroit style, but honestly do whatever you prefer. as long as it goes on top of the cheese
7) i put the pepperonis on top of the sauce, but some people put them under the cheese. again, your call there. my goal was to get the pepperonis to crisp up and cup, but i cut them too thick. mine in the picture below are too thick so i would cut them thinner.
8 ) bake at 500-550 (however high your oven goes). this thing will be done in 15-20 minutes. it cooks fast. also, i used a pizza stone on the lowest rack in my oven and let that preheat for 30 minutes before putting the pizza in
9) once it's done, let it cool in the pan for 5 minutes or so. then let it cool on a cooling rack for another 3-5 before you slide it on to a tray or cutting board to cut. it's gonna be super hot and the cheese needs to cool before you cut or itll all just slide off
also, here is a vid i watched to just give me some pointers that i used abvoe. i didn't follow this 100%, but it helped to give me some guidance:
Detroit-Style Pizza
This Detroit-style pizza recipe from Chef John has plenty of cheese, which fries as it bakes, resulting in a crunchy, crispy, cheese-laden crust.www.allrecipes.com
Looks good.
Lastly, info on the dough?
