Detroit pizza is great pizza. It deserves a higher place in the pizza pantheon. Thick crust with some crunch, cheese everywhere, and toppings galore. It’s good end to end, every bite as delicious as the next.
No droopy soggy tip here! Just awesomeness.
| Mise en Place | |||
|---|---|---|---|
| Staples | Meats | ||
| 300 grams | bread flour | 2 links | Sweet Italian Sausage |
| 5 grams | instant yeast | Dairy | |
| 9 grams | table salt | 12 oz | Shredded Mozzarella |
| 200 grams | warm water | Veggies | |
| 2 tbs | olive oil | 1/3 cup | minced onion |
| 2 tsp | oregano | 2 tbs | minced garlic |
| 1/4 tsp | red pepper flake | ||
| 1 tsp | sugar | ||
| 1 tsp | kosher salt | ||
| 28 oz | crushed tomato | ||
| Directions | |
|---|---|
| Step | Action |
| 1 | Pulse flour, yeast, table salt in food processer with dough blade |
| 2 | Add water, spin until a dough ball forms |
| 3 | Put a tsp of flour in the bottom of a metal bowl, swirl around |
| 4 | Put some flour on your fingers and evac the dough, put it in the bowl, form a ball, cover with foil and let rise 2-3 hours |
| 5 | Meanwhile, take sausage out of casing and sear off in a skillet with a bit of oil. Evac and set aside |
| 6 | Wipe out skillet, add a tbs of oil, heat at medium low. |
| 7 | Cook garlic and onions with the tsp of kosher salt till soft, 5-10 minutes |
| 8 | Add in oregano and chili flake, cook 1 minute |
| 9 | Add tomato paste, sugar, and remaining olive oil. Bring to bubbling on high, then reduce heat to low. |
| 10 | Cook till thickened about 20-25 minutes. Evac when done and set aside. |
| 11 | When ready to pizza, heat oven to 500. |
| 12 | Oil bottom and sides of pizza pan with a touch of olive oil. |
| 13 | Put dough in pizza pan, and spread it out with fingertips (dust fingers in bread flour again). |
| 14 | Top with cheese, then sausage, then 3 rows of tomato sauce. |
| 15 | Bake 12-15 minutes or until golden brown and delicious. |
| 16 | Evac from oven, and use a spatula around edges to free them. Then use the spatula to get the pizza out of the pan and on to a cutting board. |
| 17 | Cut and serve asap! |
Big hats off to serious eats for the dough. I used to make this with AP flour and i agree that the bread flour version is better. One day, i’ll try the rest of their recipe (using brick cheese which seems to be hard to find in SoCal) but trust me the mozzarella version is great too.
Yummy! When ya making it next?