Detroit Style Pizza

Submitted by: Adapted by Jonny H., from serious eats foolproof pizza by kenji alt-lopez

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What you'll need:

250g bread flour

5 grams  kosher salt, plus more for sprinkling

2 grams  instant yeast

198 grams water

6 grams  olive oil, plus more to coat pans and drizzle

1 cups pizza sauce

6 ounces grated full-fat, dry mozzarella cheese

1 ounces grated parmesan

Put it all together:

Pizza Crust: Makes two 2 Michigan skillet Pizzas

  • Combine flour, salt, yeast, water, and oil in a large bowl. Mix until no dry flour remains.
  • Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.
  • Flour work surface and transfer dough and form into a ball.
  • Pour  2 tablespoons of oil in the bottom of a the skillet
  • Place 1 ball of dough in each pan and turn to coat evenly with oil. Press the dough around the pan until the entire bottom and edges of the pan are covered.
  • Cover with plastic wrap and let the dough sit at room temperature for two hours.
  • Preheat oven to 550°F.
  • After two hours, dough should be mostly filling in the pan up to the edges. Press it until it fills every corner of the pan.
  • Cover with 3/4 cup sauce, Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt.
  • Add other toppings as desired. Drizzle with olive oil.
Transfer the skillet into the oven and bake 12 to 15 minutes.  The bottom should be crisp and the cheese should be golden. Sprinkle with grated parmesan or pecorino Romano cheese.

 

Source the local ingredients for this recipe at http://www.localharvest.org/