Detroit Style Pizza | Roccbox Recipes | Gozney

bubble bit yeah blip Detroit is home to many great things Motown White Stripes um but most important of all it's the home of Detroit

pizza

and in this video we'll show you how to make one in Rock box so let's get started first thing. we are going to make our dough our

detroit

dough so we are going to start with flour we have 310 grams of bread flour we are using bread flour instead of double flour because we want a tighter crumb and we have got 10 grams of salt so the next water we've got 220 grams of warm water and we're going to add to that 10 grams of yeast so we use fresh yeast here if you want to use flash dry it's usually about a one third of the amount below on our dough hook so just we'll add our dough hook to the machine now we can get to work so we start mixing that liquid in with our dry ingredients and we mix it on medium speed for about three minutes because it's a pretty high hydration dough Detroit Pete so you'll find it will stick to the sides quite a bit so just in between mixing every once in a while turn it off scrape a bit if you don't have one of these get one if you can't get one use an ice cream top and just cut this kind of shape, so we mixed it for about 3 minutes on medium speed and it came together to make a nice dough that we're just going to let it rest for 10 minutes and then do it again so the mixers have been off for 10 minutes which gives it a nice rest, everything can relax and now we're going to combine it again for another two minutes still at medium speed. so we'll be left with a rather sloppy dough that looks very sticky but soft.

Detroit Pizza is very high in hydration, which doesn't mean it's very sticky, quite difficult to work with, but at this point we don't need to touch it anyway. so using your dough scraper again just scrape everything off the dough hook into some scrap and now we're going to grease our bowl so just a little squirt of olive oil in there will do a couple of things as well as type of dough Being enriched with this oil and not sticking your oily hand will make the dough much easier to work with so again using the dough scraper still not using my hand so I know your oily fingers may be under the dough and just stretch over itself and all of a sudden it's easy to work with so now we can shape it so once we get a good shape it pops right back into the oiled bowl and that's it I'll cover it with the cling film and I'll leave it. for two hours for this sauce to really lend itself to this

style

of

pizza

which is Detroit deep dish pizza we are going to enrich it with butter we have Oregon oh we have chili flakes it is absolutely bursting with flavor you could use whatever sauce you like if you like leftover tomato sauce from making Neapolitan pizzas you can use that we're going to add the tablespoon of unsalted butter and a tablespoon of olive oil so we're using butter and oil here and that will give a really rich depth of flavor to the salsa from the market so good it's melting we're going to get two cloves of garlic and we're going to slice them thinly you can grate them if you want ok so as soon as the garlic goes in you can add a little bit of seasoning, it took a little bit of salt a little bit of pepper so next we have a teaspoon of oregano and a good pinch of chili flakes a pretty generous pinch and we have a red onion that we caught it and we have two good size sprigs of basil that they can also go in so that the basil and onion come out when we finish the sauce, so we don't need to chop it finely or anything like that. that and you want to do this for another minute or so on low heat again being careful not to burn the garlic I have two cans of San Marzano peeled plum tomatoes I'm just giving them a little pulse with a hand blender they just aren't completely whole just give it a little shake bring it all together we're going to let it sit out for about an hour our dough has been out at room temperature for two hours now it looks like this so this recipe is enough for two

detroit

pizzas in a 8 by 10 inch mold and you can use any type of flat pan that will be absolutely fine if you can get a detroit mold these pans were originally made from blue steel originating in Detroit where they were used to collect engine parts Legend has it Gus Carrara found her mother-in-law's Sicilian pizza dough, she couldn't find a way to cook it and dumped it on one of these pans of engine parts, these sloping edges off the side allow the cheesy grease to drip off the edges and fry the pizza crust so we're going to line up and with about 2 tablespoons of olive oil, again like when we were testing the dough, the same goes if your hand is oily. it's going to make the dough a lot easier to handle the pan is nice the oil we're just going to set it on the side and get the dough out so I hope we're not too concerned about why here but we just want split it in half and if you're not going to make two pizzas in the same night this will keep for 24 hours in the fridge just wipe it down film it keep it in the fridge until needed just pick it up take it in there and now let's begin. shaping it so just use your fingers you can see I haven't gone all the way to the corners that's okay so we're going to try this for another half hour and at the end of that we can gently kind of push to the edges so now we need to cover it again, leave it for 30 more minutes and then it's pizza time, our Detroit dough has been sitting on our tray now 30 minutes and you can leave it for up to an hour if you like. i want you to get a little more of a chrome structure a little more of a dense pizza the toppings actually go backwards on the detroit pizza so the first thing we do is we put some pepperoni on so yeah yeah you're lucky i live near a good deli or butcher shop small deli and things like that talk to them and check out our community i have the community people are always there offering advice on those ingredients those kinds of things we would traditionally use cheese brick which is a really high fat cheese unfortunately brick cheese is pretty hard to come by where I'm at we're using a blend so we have 120 grams of mozzarella 80 grams of Monterey Jack 200 grams total yes you can't do the math yourself and it's very important that the cheese goes right to the edges, you can stop there if you like if you pop it in the oven, but I personally like to add an extra layer of hair for just extra topping and finally We're going to add our tomato sauce so we can add this before the pizza goes into the oven or we can add it when the pizza comes out after baking.

I like to add it before because then you get the union of tomato and cheese. which we only associate with a good pizza so we've turned down the rock book

style

to its lowest setting and we're going to cook this in the front third of the oven you don't want too much extreme heat so we've put our Detroit pan in the oven widthwise instead of lengthwise and this is very important if we go lengthwise. I'm going to come up with raw dough in the front and burnt dough in the back, so it's half four and a half minutes and now. we'll give it a quick 180 rotation so you may have noticed that the Rock box we're using today is in fact bright red and this is an investor edition rock box that's part of our funding campaign collective you can find more details in the description below five minutes is it turns 180 and this five more minutes everything on low heat everything in the front third of the oven now it's the good stuff now we can eat it so we can grab a palette knife. it's just going to start to loosen up around the edges just as it cools I like to grate some Parmesan cheese too because it looks sexy and tastes delicious A serrated knife instead of a slice of pizza tends to work best because this edge is so crispy always save yourself a corner piece because in the corner you get double the crust now i'm going to eat some look at the shelf also look at the base race yeah that's crunchy shiny yummy this is decadent this is really unhealthy this is the best style of pizza I've ever had I love the crispy edge listen don't forget when you make this detroit pizza share it with us share with us on instagram on facebook hashtag ghazni kitchen we want to see the hashtag that's what we are following and we want to see what you're up to don't forget to like and subscribe lots of exciting things coming how low that's low okay I've been a chef for 14 years you wouldn't know so yeah don't burn the garlic otherwise you have to start over and that's really annoying and you know people who do that idiots we just burn the garlic the ingredients actually go backwards on Detroit Pizza so bottom out zz yeah you'll do fine toppings but then they're on the bottom so they're on the bottom as well we put a little in the middle as well and then i was going to say they were medium but i'll leave it now so detroit pizza is probably my Favorite style of pizza in the world.

If you don't agree, tell us in the comments what your favorite style is, New York, it's Neapolitan, which is why the answer is Detroit, that's a correct route.