DETROIT STYLE DEEP DISH PIZZA | Ooni Pro Oven

I took the Uni Pro Camp over the weekend and baked this amazing Detroit

style

pizza

. I'll show you the step-by-step process of how to make this delicious recipe in today's video. When making

pizza

, the first thing you should do is make dough. so combine 210 grams of warm water with seven grams of kosher salt, quickly stir the mixture just to make sure the salt is completely dissolved, then add a teaspoon of dry yeast weighing about five grams, let the yeast bloom and stir quickly. To make sure it is completely dissolved, add 300 grams of bread flour to the bowl, use a plastic scraper or some other utensil to mix the ingredients until they start to come together, then switch to using it with your hands, pinch and mix the dough until it appears evenly moist, this should take about four or five minutes, then cover the dough and let it rest for a further 20 minutes.

Now scrape the dough onto a lightly floured work surface and start kneading it, the dough will be quite sticky to start but as you continue working the dough will become increasingly easier to handle. Try not to add too much flour during this step or you will end up altering the hydration content of the dough. After about five minutes of kneading, the dough will have a silky texture and smoothness. Now it's time to shape it into a ball and one way to do this is to tuck the dough underneath and into itself until it starts to take shape and the surface of the dough feels tight.

Now just pinch the bottom and you will have a nice compact round ball of dough, lightly grease a large mixing bowl and place the dough in, then wrap it up and let the dough ferment at room temperature for about 4 hours or until it doubles in size. size, carefully transfer the dough to a rectangular pan, preferably a 10-by-14 Detroit-

style

pizza pan, then add a touch of oil so your fingers don't stick and spread the dough to the edges of the pan so the dough stays in corners it can be a little tricky, just push it up past the corner. and it should fall back into place properly when you're done, let the dough rest for an hour.

Now is a good time to make the pizza sauce. I'm using my simple tomato sauce recipe as a base. I'm adding two teaspoons dried oregano 1/2 teaspoon granulated garlic and 1/2 teaspoon red chili flakes let the sauce simmer for 10 more minutes then set aside okay let's talk cheese I'm using the What is available in my area. I can't find Wisconsin brick cheese, which is typical of Detroit pizza, so I'm using a 50/50 mix of whole milk mozzarella and Havarti, but before we can go big with the cheese, place a single layer of good quality pepperoni on top. the dough once you're done cover the pan with 1 pound of shredded cheese from edge to edge when the pizza cooks the cheese around the perimeter will melt at the edges to form a crispy brown crust this is easily the best part of the pizza take the pizza sauce and spread it over the cheese in 3 equal rows along the pan.

You'll end up with a little extra sauce, so save it for another pizza. This is totally optional, but feel free to add another layer of pepperoni to the pizza when you're done, placing the pizza on your unit toward the front half of the

oven

closest to the door. Cooking temperatures are lower with this pizza, the stones at about 600 degrees Fahrenheit with an ambient temperature of around 550. Cook the pizza for 6 to 8 minutes, then rotate the pan and repeat for best results. Try to maintain the temperatures I mentioned above. After about 12 to 16 minutes in the

oven

, your pizza should be perfectly cooked and ready to use.

Use a flat spatula and remove it from the mold. and on a cutting board, now Detroit pizzas are usually cut into 8 pieces, but I had 9 hungry campers, so I broke with tradition. This pizza turned out pretty good. Could have used a few extra minutes in the oven just to crisp up the bottom. A little more but I'm not complaining, this was the highlight of the night.