Welcome Friends. Welcome to another pizza of the week, and this week we are making Detroit deep-dish pizza, a Motor City Classic! Some say this is a descendant of a Sfincione.
|Water||425 Milliliter (1 3/4 cups, 90ºF water)|
|Semolina flour||75 Gram (125 ml / 1/2 cups)|
|Sugar||10 Milliliter (1 tsp)|
|Instant dry yeast||10 Milliliter (2 tsp)|
|Bread flour||500 Gram (875 mL / 3 ½ cups)|
|Sea salt||10 Milliliter (2 tsp)|
|Canola oil||2 Teaspoon|
|Shredded wisconsin cheese||680 Gram (24 oz)|
|Sliced pepperoni||350 Gram|
|Pizza sauce||2 Cup (32 tbs)|
1. Combine water, semolina, yeast and sugar to the bowl of a stand mixer.
2. Let sit for 5 - 10 mins to ‘prove’ the yeast.
3. Mix the flour and salt into the water yeast, until fully combined and a ragged ball is formed.
4. Let rest for 15 minutes.
5. Knead on med speed for 7-8 mins until smooth and elastic.
6. Divide dough into two balls and place in oiled bowls.
7. Cover bowls and let rise for 1-2 hours.
8. Generously oil 2 Detroit Style Pizza Pans; bottom and sides.
9. Place each dough ball in a 10 x 14 pan and press out as much as you can until it springs back.
10. Cover and let rest for 5-10 mins.
11. Uncover and fully press out the dough so it’s all the way to edges and into the corners.
12. Cover and let rise at room temperature for 2 hours, it will rise about a ½ way up the pan.
13. Preheat oven to 475ºF.
14. Traditionally pepperoni is placed directly onto dough under the cheese with sauce on top.
15. The sauce is ladled on top in two stripes either before or after cooking.
16. Cook for 15-20 minutes.
17. It's done when you have a golden bottom crust.
18. Use a spatula to work the pizza out of the pan and onto a cutting board.
19. Serve and enjoy!