DETROIT STYLE PIZZA

 

 

 

 

 

Ingredients

 

Dough – 300g bread flour

5g instant dried yeast

9g salt

220ml warm water

 

Sauce – 50ml olive oil

3 cloves crushed garlic

2tsp dried oregano

2 x tins chopped toms

Tsp onion powder

Tbs sugar

Tsp chilli flakes

 

Topping – 120g each of Monteray jack, Mozzarella and Cheddar, all cut into 12mm cubes)

350g good quality sliced spicy pepperoni

 

Method

  1. Dough - Combine the dry ingredients. Add the water, mix well. Knead for 10mins. Cover and leave for 2 hours
  2. Oil the dough, then press into a 10 x 14” rectangular deep baking tray (It won’t go all the way at this stage. Cover and leave somewhere warm for 30 mins
  3. After 30 mins you should be able to push it into the corners. Cover and leave 40mins
  4. Sauce – gently fry the garlic for 3mins and then add everything else. Bring slowly to the boil. Then simmer for about 30mins
  5. Assembly – put half the pepperoni all over the dough
  6. Then the cheese, make sure it goes all over
  7. Then the remaining pepperoni
  8. Finally spoon the sauce in three rows. (don’t cover the whole surface)
  9. You’ll prob have too much sauce
  10. Bake at 220c for 30mins (you want the cheese to be crisp and brown on the edges)
  11. Serve with a cold beer

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