- 1 recipe Detroit Style Steel Pan Pizza Dough, see recipe, cold fermented method or freshly made
- 3 tablespoons or as needed extra virgin olive oil, or as needed
- For the pizza toppings ...
- 10 ounces brick cheese or mozzarella, whole milk, low moisture, grated
- 10 ounces white cheddar cheese, mild, grated
- 4 ounces fresh cows milk mozzarella, optional, drained well and torn
- pepperoni, high quality , sliced thin
- 1 cup plum tomato marinara, see recipe, or as needed
- 1/4 cup parmesan reggiano, optional, or as needed, freshly grated
If using cold fermented dough …
- Remove the dough from the refrigerator and allow it to return to room temperature, about one hour.
- Liberally brush the inside of a 10-by-14-inch metal baking pan with the olive oil.
- Press the dough into the pan until it's consistently even throughout. If the dough shows resistance and pulls back from the edges, cover it loosely with a kitchen towel and let it sit for 15 minutes to relax, then go back and finish pressing the dough to the edges of the pan.
- Allow the dough to rise in the pan for about one or two hours, until about doubled in volume.
If using freshly made …
- Liberally brush the inside of a 10-by-14-inch metal baking pan liberally with the olive oil.
- Press the dough into the pan until it's consistently even throughout. If the dough keeps pulling back from the edges, cover it loosely with a kitchen towel and let it sit for 15 minutes, then go back and finish pressing the dough to the edges of the pan.
- Cover the pan with plastic wrap or a clean dish towel and let the dough rise at room temperature for about 2 or 3 hours, or until the dough has roughly doubled in size and bubbles begin to form across its top.
- Preheat the oven to 450F
Assembling the Pizza …
- Thoroughly combine the shredded brick and cheddar cheeses
- Starting at the sides where the dough meets the pan sprinkle the cheese blend liberally around the circumference of the pan then spread the remaining evenly across the surface of the dough.
- Add the pepperoni and top with the optional fresh mozzarella, place in the middle center of the preheated oven
- Bake the pizza for 15 to 20 minutes or until the bottom crust is golden brown with caramelized cheese all along the edges and the cheese is bubbling.
- Gently reheat the marinara sauce, reserve warm
- Remove from the oven and let rest a minute or two
- Using a small thin bladed spatula or similar loosed the pizza from the pan by gently sliding between the pan sides and pizza
- Using large spatulas to loosen the whole pizza from the pan and transfer it to a cutting board
- Let it rest for a few minutes, for cheese to firm up just a bit then cut it into squares and spoon the marinara sauce on top keeping away from the edges and dust with the optional parmesan.
- Serve immediately
Detroit Style Pizza Dough
- 1 tablespoon active dry yeast
- 10 ounces water
- 1 teaspoon extra virgin olive oil
- 1 tablespoon brown sugar
- 2 1/4 cups bread flour
- 1 tablespoon diastatic malt powder
- 2 teaspoons kosher salt, fine grind
- Preheat the VacMaster SV1 to 100F/38C
- Using the VacMaster Bag Filler and an appropriate sized VacMaster chamber bag add the water, oil, sugar and yeast.
- Using a VacMaster chamber machine vacuum seal the mixture
- Gently place the bag in the water bath of the SV1 and heat for 15-20 minutes
- Combine the flour and malt powder in the bowl of a stand mixer fitted with the dough hook.
- Remove the yeast mixture from the water bath and the mixer running on the lowest speed, pour in the yeast mixture
- Mix the dough at the lowest speed for about 1 minute until most of the dough comes together around the hook.
- Add the salt and mix the dough for 7-8 minutes
- Remove the dough from the bowl and using your hands knead the dough lightly making sure all ingredients are incorporated a few times and form into a ball.
FOR BAKING THE DOUGH THE SAME DAY
10. Cover the dough with a damp dish towel and let rest at room temperature for 60 minutes
OPTIONAL COLD FERMENT …
11. Place the dough into a suitable sized bowl, cover with plastic wrap, then put it in the refrigerator for 24 hours. Bring the dough back to room temperature before continuing.
Plum Tomato Marinara Sauce
- 4 tablespoons olive oil, extra virgin
- 1 large yellow onion, sweet, peeled and finely chopped
- 2 large garlic cloves, chopped
- 1 medium carrot, peeled and shredded
- 1 28 ounce cans plum tomatoes, san marzano or similar, crushed by hand and mixed well with their juices
- 1/2 cup tomato paste, high quality
- 1 tablespoon fresh thyme leaves, stemmed and chopped
- 2 bay leaves, fresh
- kosher salt, to taste
- red chili flakes, to taste
- 1 cup basil leaves, fresh, stemmed and julienne
- Preheat the VacMaster SV1 to 85°C/185°F
- Using the VacMaster Bag Filler and appropriate sized VacMaster chamber bag(s) add all ingredients except the basil.
- Using a VacMaster chamber machine vacuum seal the tomato mixture and massage the bag to evenly distribute the ingredients.
- Carefully place in the water bath of the SV1 for for 3 hours and up to 4 hours.
- Carefully remove the bag from the water bath and transfer the tomato mixture to a food processor fitted with the chopping blade or blender.
- Remove and discard the bay leaves
- Puree the sauce until smooth
- Fold in the the fresh basil and use immediately.
9. Refrigerate sauce until throughly chilled and vacuum pack the marinara sauce in one large bag or individual serving sizes and refrigerate or freeze for use at a later date.