Homemade Detroit Style Pizza Bread Machine Recipes

BREAD MACHINE PIZZA DOUGH

Steps:

• Add all ingredients to the bread machine's baking pan in the order listed (4 cups flour, 1 3/4 cups water, 1 tbsp salt, 1 tbsp sugar, 1 tbsp dried active yeast, 4 tbsp oil). Close the lid and turn the bread maker to the "leavened dough" cycle which typically runs for 1 hour 30 minutes. After about 20 minutes of the cycle check on the dough to make sure that all flour is incorporated and you have a smooth soft ball. If the dough looks too runny, add a little more flour, one table spoon at a time, until the dough comes into a soft ball. Do not add too much flour or the pizza will be doughy and dense.
• Preheat oven: Meanwhile, place the baking rack in the top 1/3rd of the oven, then put the baking stone or steel on top. Preheat the oven to 550F or as high as your oven will allow for 1 hour before baking.
• Divide and Shape balls: Once the dough cycle is complete turn the dough out onto floured surface and divide into 4 equal pieces, use a kitchen scale if you prefer to be precise.Shape each piece into a taught ball. To do so, flatten the ball into a patty, then fold it in half, then in half again. Continue folding in half until it is too hard to fold it in half again. Now tuck all ends under until you have a smooth, taught ball. Set aside, smooth side up to rest on floured surface for about 15 - 20 minutes, spacing them about 4 inches. Lightly sprinkle with flour and cover with a tea towel to prevent a crust from forming. (See Note 1)
• Prepare the toppings: depending on your preference prepare the toppings & sauce for the pizza.
• Stretch: flour your work surface well, then add 1 dough ball while keeping the remainder of the pizza balls covered. Now, gently press in the middle of the pizza with the flat part of your fingers working around a circle from the inside towards the outer edges to stretch the ball into a 10" - 12" without deflating 1 inch of the outer edge. Tip: Avoid using a rolling pin to roll the pizza dough, while a simpler and quicker method this will deflate the dough, and the pizza will not be as airy and light as it would be if you stretch the pizza.Transfer the pizza dough onto parchment paper (my preferred method), pizza pan (I use this one, but you can use any) or a wooden or metal pizza peel generously sprinkled with semolina.
• Add toppings: add about 1/4 cup of pizza sauce and spread it around evenly, staying off the edges. Then add about 1 1/3 cups of grated mozzarella cheese (full fat) followed by toppings of choice. If using a wooden pizza peel to transfer the pizza make sure to shake the pizza on the peel back and forth every so often as you're adding toppings to make sure the pizza does not stick to the pizza peel.
• Bake: slide the pizza onto the hot stone/steel and bake for about 7 minutes per pizza, or until the edges of the pizza are well browned and the cheese in the middle bubbles, keeping a close eye to make sure that it does not burn. Note the bake time and set the timer for the second pizza for that time. Using a timer is very helpful at preventing the pizza from burning.If baking inside a pizza pan with no pizza stone/steel bake for about 13 minutes or until the edges are well browned and the cheese is bubbly in the middle.
• Remove from the oven: my favorite way to get the pizza out of the oven is to use a metal pizza peel, it slides under the parchment or pizza easily and is easy to clean and maintain.Transfer to a wooden board, cut into wedges and serve immediately.

DEEP DISH SOURDOUGH PIZZA (DETROIT & SICILIAN)

Steps:

• Dough Mixing and Bulk Fermentation
• Combine the ingredients in a large bowl and mix thoroughly. Transfer to a floured work surface and knead for several minutes, adding flour or water as needed to get a manageable hydration.
• Lightly oil a bowl or dough bucket with space for doubling and place the dough inside. Cover and let the dough ferment rise until it has doubled. My dough needed about 4 hours at about 77F with refrigerated starter that had ripened the day before. If you want a more sour dough, refrigerate the dough before it doubles and bring it up to room temperature when you're ready to use it. Depending on how long you leave it in the refrigerator and your refrigerator temperature, the dough may need additional time at room temperature to finish doubling.
• Shaping and Pizza Assembly
• Coat your pan with light olive oil, rubbing the oil up the sides of the pan.
• Lay the fermented dough in the pan and gently press and stretch it outward. Let the dough rest 10-15 minutes if it is too tight, and then resume stretching it until it covers the entire base of the pan. Cover the dough and let it rise for 1-2 hours.
• Prepare the toppings for the pizza: sauce, chopped cheeses, extra herbs, cherry tomatoes, pepperoncini, pepperoni--the possibilities are endless.
• Begin preheating your oven to 500F (450F if your pans are nonstick) and make sure there is a shelf at the lowest position in the oven.
• For a Detroit-style pizza, layer the toppings in this order: cheese, sauce, pepperoni OR pepperoni, cheese, sauce, which is also classic Detroit-style if you're not trying to achieve the pepperoni "cups." Make sure you take the cheese all the way to the edge of the dough.
• For a Sicilian pizza, layer in the more conventional order: sauce, cheese, pepperoni (the order of the herbs etc is at your discretion).
• Baking
• When the oven has preheated for at least 15 minutes, place the pan on lowest rack. Lower the oven temperature to 450F, and bake for 15-20 minutes. If the sides haven't browned, continue baking for a few more minutes.
• Remove the pizza from the oven and let it cool for just a couple of minutes in the pan, then pry the edges away from the pan and transfer the pizza to a cutting board to finish cooling. If you let the pizza cool completely in the pan, it is more likely to stick to the pan.