Detroit Style Pizza Recipe With Pickled Tomato Sauce

DETROIT STYLE PIZZA RECIPE WITH PICKLED TOMATO SAUCE

Steps:

• Make the Dough: In bowl of stand mixer fitted with bread hook attachment, stir together flour and yeast. In liquid measuring cup, stir honey into 1 cup warm (110 to 115 degrees F) water. Add water mixture to mixer and mix on medium-low speed 1 minute or until ball forms, scraping down sides of bowl with spatula as needed.
• Let dough rest in mixer bowl 10 minutes, then add salt and mix for 30 seconds. Place dough in a large lightly oiled bowl. Cover with clean towel and proof in warm spot 2 hours or until dough doubles in size.
• Meanwhile, make the Pickled Tomato Sauce: Heat medium skillet over medium-high heat 2 minutes. Add oil and tomatoes to skillet and season with salt and pepper. Cook 5 minutes or until tomatoes are charred all over, shaking pan frequently.
• Transfer half of tomatoes to bowl of food processor fitted with knife blade attachment. Add vinegar and garlic; process until smooth. Transfer remaining half of tomatoes to medium bowl; lightly crush with fork. Stir in pureed tomatoes. Sauce will be thinner than traditional pizza sauce - this is OK.
• Build and Bake the Pizza: Position two oven racks on bottom two slots of oven. Place large rimmed baking pan on bottom rack. Preheat to 500 degrees F.
• Pour 2 tablespoons olive oil into 9x13 stoneware pan. Place dough in pan and stretch dough to edges of pan until it starts to shrink back and won't stretch farther. Let dough rest for 10 minutes, then finish stretching dough to edges of pan.
• Place pepperoni in even layer over dough. Spread cheese in even layer over pepperoni, all the way up to the edges of the pan. Spread Pickled Tomato Sauce in three lines, lengthwise, across cheese.
• Transfer pizza to second lowest oven rack and bake 20 to 25 minutes or until crust is very crispy and golden brown (or dark golden brown, if you prefer). Using a metal mini serving spatula or small knife, loosen edges of pizza from pan and transfer to cutting board. Cut into 8 squares. Garnish with basil and Parmesan cheese and serve immediately.

DETROIT-STYLE PIZZA

Steps:

• Make the dough:
• In the bowl of a stand mixer, add the water and sea salt and stir to dissolve the salt. Add the flour and yeast and mix with a wooden spoon until the dough becomes a shaggy mass. Make sure that all of the flour is hydrated. Using the dough hook attachment, mix on medium-low speed for 4 minutes. Scrape the sides of the bowl and release the dough from the hook. Mix for an additional 4 minutes. It will now hold a round shape.
• Spray a bowl with nonstick cooking spray or brush lightly with olive oil. Place the dough into the bowl and cover with plastic. Let the dough relax for 15 minutes, and then shape the dough.
• Shape the dough:
• Lightly oil or butter the inside surfaces of a 9-by-13-in [23-by-33-cm] baking pan or Detroit pizza pan.
• Place the dough into the pan and use your fingertips to spread the dough out to the corners and sides of the pan. The dough will be sticky, so lightly dip your fingertips in oil to make stretching it easier. Set the pan aside, cover with plastic, and let rise in a warm area for1 1/2 to 2 hours, or until the dough is approximately 1/2 to 3/4 in [1.5 to 2 cm] tall in the pan.
• Make the sauce:
• Combine the tomatoes, sugar, oregano, basil, garlic, salt, and pepper and stir together in a medium saucepan. Bring to a simmer over medium heat, stirring periodically. Using an immersion blender or food processor, purée the sauce until smooth. Place it back over medium heat. Simmer the puréed sauce until slightly thickened, 5 to 10 minutes, stirring periodically.
• Keep the sauce warm for ladling over the pizza, or cool and refrigerate for up to a week. This recipe makes about 3 cups [710 ml] of sauce and it can also be frozen for up to 3 months, if desired. You will have more sauce than you need for one pizza.
• Top and bake the pizza:
• Preheat the oven to 475°F [240°C].
• Sprinkle the Parmesan cheese around the edge of the pizza where the dough touches the sides of the pan. This cheese will form a crispy, caramelized edge on the crust. If desired, place pepperoni in two rows of four down the length of the pizza, directly on top of the dough. Gently push the pepperoni into the dough.
• Sprinkle the mozzarella and brick cheeses over the surface of the pizza, spreading them all the way to the edges where the dough meets the sides of the pan. This cheese will also contribute to the crispy, caramelized edge on the crust. Season the top of the pizza with a pinch each of oregano and salt.
• Place in the oven and bake for 15 minutes. Look for an amber-colored top and crispy edges.
• After removing the pizza from the oven, use a small offset spatula or knife to loosen the sides of the crust from the pan. Slide the pizza out of the pan onto a cooling rack. At this point, if a crispier bottom is desired, you can put the pizza (out of the pan) directly onto the oven rack or a sheet tray and bake for an extra 5 minutes for a slightly more browned finish on the bottom of the crust.
• After you remove the pizza from the oven, top it with the warm sauce. Traditionally, it is ladled into two rows down the length of the pizza. Serve warm.
• Do Ahead:
• This pizza can be kept in the refrigerator for up to 3 days and reheated on a lightly oiled sheet tray at 475°F [240°C].

DETROIT-STYLE PIZZA

Steps:

• Combine the bread flour, semolina (or additional bread flour), yeast, sugar and 1 1/2 teaspoons of salt in a large bowl. Stir together the dry ingredients with a wooden spoon then make a well in the center. Pour in the water and 3 tablespoons of olive oil. Stir for 1 to 2 minutes until a stretchy, wet dough forms.
• Grease a large clean bowl with 1 tablespoon of olive oil and transfer in the dough. Lift and stretch the dough onto itself, bringing the edges into the center to form a tight-skinned ball. Flip the dough over, seam side down, cover the bowl with plastic wrap and place in a warm spot to rise for 1 hour, or until doubled in size.
• Once the dough has doubled, grease a 9-by-13-inch baking pan with the remaining 2 tablespoons of oil. Punch down the dough and turn it out into the prepared pan, stretching the dough so that it covers the bottom of the pan and reaches into the corners. Cover the dough with a clean kitchen towel and set aside in a warm spot to rise for 30 minutes.
• Meanwhile, place your oven rack in the lowest position and preheat your oven to 500 degrees F (260 degrees C).
• Prepare the sauce by combining the tomatoes, garlic, parsley, oregano and Italian seasoning in a bowl and season with the remaining 1/2 teaspoon salt and some pepper. Prepare the cheese by grating half and cutting the rest into 1-centimeter (1/2-inch) cubes.
• When the dough has risen, evenly scatter any toppings you're using straight onto the crust followed by the grated cheese, making sure to coat the whole crust including the very edges. Scatter the cubed mozzarella over top, again, paying particular attention to the very edges of the crust. Finally, dot the sauce over the cheese in a 4-by-3 grid. (You can also spoon the sauce onto the pizza in three long lines - the main thing is that you don't cover all of the cheese or crust with the sauce.)
• Bake the pizza for 15 to 17 minutes, or until the cheese has melted, is golden brown all over and is super crispy around the edges. Allow the pizza to cool in the pan for 10 minutes before cutting into twelve squares and serving.