Detroit Style Pizza Recipe - Make the Best Detroit Style Pizza at Home

Do you want to

make

the

best

pizza

in the

style

of eating in your own

home

kitchen but don't know where to start? In this video, we will show you step by step how to

make

a Motorcity masterpiece that you can share with your friends and family who allow it. I reveal a lot of tips and tricks in this video and it's packed with valuable information, all in an effort to help you serve the

best

Detroit-

style

pizza

in your own

home

kitchen. Are you ready? Come on. My name is Sean. Randazzo and I have been making authentic Detroit-style pizza since 1995.

The last 10 years I've been on a mission to put Detroit-style pizza on the map and along that journey I've found myself in kitchens all over the world. you subscribe, hit the bell to get notifications, we have lots of great videos coming and I'm your host of the Detroit style pizza channel ESPC TV. There are a few main things you need to make amazing Detroit style pizza at home for best results. I recommend using a small kitchen mixer in this video we will use a 6 quart KitchenAid mixer. You can find the information and link to one of these in the description.

Next you will need something to bake your Detroit style pizza. We recommend a Detroit-style seasoned steel pizza pan. You can find information and a link to these in the description below. Before baking in your seasonal steel pan, you'll want to make sure you clean the entire inside with a brush or paper towel. A brush that doesn't lose the bristles is the best option, you just want a thin coat of oil, unless it's a new pan you might want to give it a little thicker coat, you want to make sure every part of the inside of the pan is covered in oil, okay, let's go Go ahead and make some dough in this video, we're going to use Detroit Style Pizza Company's Detroit Style Residential Pizza Dough Mix.

This is a great

recipe

that is not only perfect for Detroit style pizza, but you can also make many other

recipe

s with it. You can find the link to this mix in the description. Do you want to make your own recipe from scratch? We also have another video on YouTube. You can find the link below for a recipe for homemade Detroit style pizza from scratch. You can also find a printable version below. Of that rest P we will also follow the simple instructions found on the back of this package. First we add 2 cups of 85 degree warm water to the mixing bowl, then we will add all the dough mixture to the mixing bowl once. you have the water in the dough mixture in the bowl lift the bowl and put it on slow speed we recommend putting one or two this is just to really incorporate all the ingredients so it doesn't get messy when we turn it on a higher speed, you'll want to mix it at this slow speed for about a minute, once all the ingredients have been incorporated we can change it to a higher speed.

I recommend setting speed 5 or 6, you will want to mix. on a medium to high speed to build the gluten structure in the dough, this can take 3-4 minutes once it starts to come up the hook a bit and clear the bowl, you know the dough will be great after 3 minutes . Go ahead and check your dough to see if it's ready. What you're really looking for is elasticity, which means that the gluten structure is integrated enough into the dough to continue to the next step, but if it separates like that it's definitely not ready yet. Don't try to try it, it will affect the texture of your final product.

Put it back in for about 30 seconds and check again. This is what you want your dough to look like when it's ready. You'll want to be able to do it. pull it up about 6 inches, it may still tear a little, but it will have a much silkier feel and will have much more give without tearing. You should be able to throw it over the top of the bowl and shake it back and forth without it breaking at this point, if this is what your dough looks like let's move on to the next step, so if you're having trouble or just have a question about something leave it in the comments and we will respond if you have not already done so. subscribed, please do so and press the bell to receive notifications.

We'll be posting a ton of great videos with this crust recipe and also tell us in the comments the first time you heard about Detroit style pizza. Okay, now that your dough is ready, put some in. oil in a bowl you can use canola vegetable oil or even olive oil. We recommend an oil that has a higher fat content such as canola. This dough is super hydrated so it is sticky. Go ahead and put some oil on your hands and pick up the dough. Remove from the bowl and place on a work surface and cover the outside of the dough with the oil.

Now you will want to divide the dough into a few dough balls. The mix we are using makes four small 8 by 10 Detroit style pizzas or oversized 10 by 14 Detroit style pizzas, let's go ahead and divide them into balls of dough that weigh about 10 ounces each. We recommend using nine and a half to ten ounces for your 8 by 10 Detroit Style Seasoned Steel Pizza Pan or if we are making a large 10 by 14 size, we recommend using about 18 ounces of dough once you have made balls of dough. dough, go ahead and cover them with a thin layer of oil. Now you can put them in the refrigerator covered for 24 to 48 hours.

Cold fermentation this will increase the flavor and also improve the texture of the inside of the pizza. In this video, we're going to go ahead and use the fresh dough the same day for any additional dough that you don't plan to use right away. You can also store in the freezer to use later. Well, the dough you will use today make sure it is made into a ball covered with oil and in a covered container. Let it sit at room temperature for at least an hour. It is very important that you leave this dough. the ball rests for at least an hour at room temperature before you start pressing into the mold after the dough balls have rested it should be a very soft consistency for the dough it should also have increased in size now it's time to place the dough ball in your greased seasoned steel pan when you place the dough in the pan, pull it and stretch it into a rectangular shape.

You can also push out the corners a little bit, but be gentle at first, you just want to put it in there like the shape of the mold and press it no more than five to ten pressures, cover it and then let it sit for another 15 minutes. We recommend using a plastic Detroit-style pizza pan lid to cover your pizzas, which makes stacking easier and keeps the heat inside the pan to help the dough ferment. If you don't have the lids, use plastic wrap to cover the pans. . There is a link in the description below to the Detroit Style Pizza Pan Lids once the dough has rested covered in the pan at room temperature for 15 minutes now it's time to press it all the way down as I mentioned before we don't want overwork the dough. a little oil on your hands and on the dough, first you can pull out the corners slightly and drop it on the corner, then you can start pressing.

I like to start in the middle to build a good foundation and a good guide to start with. use it to fully press the rest of the dough now, if it starts to pull away from the corners and continues to retract, just cover it again and let it rest another five or ten minutes, come back after it has relaxed another five or ten minutes and you should be able to finish of pressing easily to eliminate air bubbles in the dough, that's great, that means the yeast is active and producing carbon dioxide, which in turn will create an amazing final crust when you do the final pressing.

You'll want to avoid making thin spots in the dough or piling it up too much on the sides or other areas, as I said before, the main goal is to, with the fewest touches of your hand, press it consistently throughout the pan. If you're still having trouble getting the corners to stay, you can hold the corner with your thumb lightly as you start to press the outside of the dough, as long as they stay in place, that's good, try not to scrape. the dough with your thumbs by holding the corners in, although once you have the dough evenly uniform throughout the pan, now it's time to recover and this is where the magic happens, you will let the dough sit in the pan at room temperature. room for about two hours you will want the dough to rest until it rises to about a third of the height of the pan.

If it's winter or a little colder in your house, you may need to let it sit in the pan for up to three hours or even a little. a little bit more, really what you're looking for is to see it rise at least a third of the way up the pan now for the sauce, a really good Detroit style pizza sauce is something that complements the entire pizza, it doesn't overpower it, so it's simple and It has a natural flavor. tomato flavor that balances the entire pizza we will start with a ground or crushed tomato product here we are using a 28 ounce can of crushed tomatoes you can also use whole ground tomatoes and an emulsifier or blender for the sauce base put the crushed tomato in a small saucepan on low heat now had two pinches of garlic powder three pinches of dried oregano three pinches of dried basil a pinch of ground pepper and three pinches of salt you can add whatever you want to this sauce recipe that some people like to add oil some people like to add parmesan cheese some people add rosemary or thyme there are all kinds of things you can do to give it your own unique flavor or unique twist this is our basic Detroit style pizza sauce recipe that you can customize however you want I would like that once you have all the ingredients in the saucepan, stir well.

You will continue to let the sauce simmer for about 45 minutes, stirring occasionally and making sure to keep it covered. Now let's get into the cheese and For other cheese toppings we use a mix of low moisture mozzarella and brick cheese. It's two parts low-moisture mozzarella to one part brick cheese. That's what we're using in this video, but there are all kinds of different cheese blends that you can use, that's what's traditionally used with this style of brick cheese, you can also find a link to this cheese in the description, a one of my favorite cheese mixes for Detroit style pizza would be 50% low moisture mozzarella, 25% brick cheese and 25% Monterey Jack, now in your toppings in this video we are going to do something basic and simple, we just use pepperoni and soft pepper rings, the pepperoni goes directly on the dough, so we recommend using thicker sliced ​​pepperoni, but of course if you are using natural casing pepperoni. the ones that burn and char on top of the pizza, you'll want to make sure you put them directly on top of the pizza, not on the dough, after the sauce has simmered for about 45 minutes you can go ahead and turn off the heat. let it sit there still after stirring again because the longer the sauce sits, the better all the ingredients will be together.

Alright, our Detroit style pizza dough has been fermenting in the now covered pan at room temperature for about two hours, it's about a third way close. Pick up the pan and that's where we want it so now that our dough is ready let's start making some pizzas before we start making the pizzas let's go ahead and preheat the oven preheat your oven to 450 degrees Fahrenheit as you can see what our dough looks like. beautiful, it looks light and fluffy, it's risen about a third of the way up the pan and we're ready to go first, we're going to sprinkle some dried oregano directly on the dough, then we're going to place our pepperoni directly on the dough with the pepperoni. the cheese and other toppings and the way we squeeze them.

I like to stick to the common theme of being consistently uniform throughout the pan, we don't want to stack anything against the edge of the pan, but look at the pizza and how we'll slice it. I like to have a consistent layer of everything, so for the pepperoni in a large 10 by 14 pan we are going to put four pepperonis by six to consistently cover the entire dough. Traditionally, pepperoni has always been used. directly on the dough, then the cheese, then other toppings, then the sauce, which is how the phrase upside-down red-top pizza was coined. Now let's take our cheese mixture and lightly coat the entire pizza.

Now we typically recommend about 12 or 13 ounces of cheese per large ten by fourteen pan and about six to seven small eight by tens after the dough is fully proofed, it's very fragile and you don't want to press it down to ruin the amazing texture you are about to experience. once you have done the same when applying the cheese, don't take the whole bowl and just dump it in the center, the weight of the cheese will just make the whole dough collapse and you don't want that to be so light, take the cheese and consistently . Spread it all over the pan, now place the remaining ingredients on top of the cheese.

You can put all kinds of vegetables or meats on top of this pizza and it will be fantastic onceOnce you've topped your pizza, now it's time to bake it. While your ovens are preheated, we'll go ahead and place the pizza on the center rack. Now set the timer for 15 minutes. We want this pizza to bake at 450 degrees Fahrenheit for about 15 minutes once your pizzas are baked. Continue. and return the sauce to a simmer to warm through once the timer goes off and the pizzas have baked for five ten minutes. You should start to see some really good color in the cheese using pan tongs or an oven mitt.

Hold the pan with the pan tongs. It can also be found in the description below. Now you will remove the pizza from the pan using your spatula and your tongs will go around the edge of the pizza to loosen the cheese that is against the pan once you have loosened the pizza on top it will slide out of the pan you can place it on a cutting board or on a baking sheet, now you're ready to slice, serve and enjoy. I know this was a long video, but if you stuck to the end, I know you're working hard to create your own Motorcity masterpiece. home cooking I would love to hear how your pizza turned out in the comments below.

Also, if you have any questions about how to make Detroit style pizza at home, please comment below. I'm looking forward to hearing from some of you and seeing some incredible masterpieces. Coming out of your home kitchen, I'm sure your friends and family will be super happy once they enjoy the authentic taste of a Motor City Detroit style pizza.