This pizza was a huge hit in our quarantine household. We make pizza relatively often but this was a new technique that I think took a bit of the stress out of the whole pizza making rigmarole – is trying to get the pizza off your peel and onto the pizza stone, some of the dough usually sticking and having the toppings all fly off. With this Detroit Style Pizza you are cooking it in the pan so there is no transferring of any sort, just a simple in and out of the oven.
One of the secrets of the fantastical deliciousness that is Detroit style pizza i think is the sharp cheddar in addition to mozzarella that goes under, yes i repeat under the tomato sauce. All of which seems like sacrilege but i dont think any pizza police are going to come knocking on doors these days and just trust me it is worth a try. The cheese melds with the dough and makes for the most incredible base as opposed to being a separate (and often flavorless in my book) addition on top.
The other key is with the dough. Make it a day or two ahead of time not only for a better tasting and textured crust but also for making the cooking easier by spreading the workload out.
- 1 ½ cups warm water
- 1 tsp yeast, instant or active dry (1 packet)
- 2 ½ cups all purpose flour
- 1 ½ cups semolina flour
- 2 tsp kosher salt
- 3 tbl olive oil
- 2 ½ tablespoons olive oil
- 1 yellow onion
- 3 garlic cloves
- ¼ cup dry white wine
- 1 28-ounce can pureed tomatoes
- 2-3 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 tsp dried basil
- 6-8oz fresh mozzarella, sliced and then torn into pieces and placed on a paper towel in the fridge to soak up some of the moisture
- 1 cup sharp cheddar, shredded
- ½ - 1 cup pepperoni, nuked in the microwave to remove some grease
- In the bowl of a stand mixer whisk the warm water and yeast together. Add the remaining ingredients and using the dough hook turn the mixer on low. Once the dough starts to come together turn the speed up to medium high and mix until smooth and elastic (6-8 minutes).
- Cover the bowl with plastic wrap and let sit at room temperature for 2-3 hours then put it in the fridge overnight or up to 48 hours.
- Turn the dough out onto a floured surface and roll out to about the size of your sheet pan. Drizzle some olive oil on your sheet pan and stretch the dough to fit, pressing it into the corners. Cover with plastic and let sit at room temp for 1-2 hours then put in the fridge until ready to cook.
- About an hour before you want to cook, preheat the oven to 500˚F and position the rack to the lower third of the oven - if you have a pizza stone put that on the lower rack (your sheet pan will sit on top of it for an extra crispy bottom crust).
- Have all your toppings ready and take the dough out of the fridge.
- Sprinkle the cheddar and torn mozzarella even over the dough, getting as close to the edge as you want for your optimal crust ratio.
- Since you wont be able to spread the sauce once it is on, spoon it in straight lines about 1-2 inches apart and it will spread in the oven.
- Add pepperoni and any other prepared toppings of your choice.
- Bake for about 12-15 minutes, rotating the pan halfway through so the back and front cook evenly.
- To Make the Sauce:
- Using a box grater, grate the onion and garlic - this might seem odd but it will give you those aromatic flavors while still making a nice smooth pizza sauce.
- Heat olive oil in a wide sauté pan and when hot, add the onion and garlic. Season with some salt and cook for about 10 minutes, stirring often.
- Deglaze the pan with white wine, scraping up any stuck bits and let simmer a minute.
- Add the tomatoes, salt, oregano and basil and let cook, stirring occasionally for about 30 minutes or until the sauce is thick and looks like about 2 cups worth (that is how much you will need to top the pizza)
- Let cool completely before using on the pizza - this can be made a few days ahead of time.
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