The Detroit Style pizza in its quintessential rectangular format derives its shape from steel parts pans used in the auto industry. The cheese melts and comes down the sides and caramelizes so perfectly.
1 C (235g) ripe sourdough starter
1 1/2 C (367g) lukewarm water
4-3/4 C (600g) organic
high-gluten bread flour
2 Tbsp (25g) olive oil, plus extra for the pan
1 Tbsp (18g) sea salt
1 Tbsp (21g) honey
2 lb fresh mozzarella, slice in cubes
2 28 oz cans of San Marzano tomatoes, crush by hand with fork
other toppings to your liking:
onions, mushrooms, sausage, pepperoni, roasted red peppers and more.
Let's get the DOUGH started
Combine the flour with the water, starter, and remaining ingredients. Mix and knead — until the dough is smooth and elastic. This may take 10 to 15 minutes.
Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 60 minutes, doing a stretch and fold every 20 minutes. Then let it rise for another 2 hours without folding.
Drizzle generous olive oil into the center of two 13" x 9" steel cake pans. Transfer half of the dough to each pan, and gently push out the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.
Cover each pan and transfer it to the refrigerator to let the dough slow down overnight (or even two nights).
Putting things together
The next day, remove the pans of dough from the refrigerator and let set out in your kitchen for 60 minutes (less if your kitchen is hot). Preheat the oven to 475°F.
Prepare the simple sauce by using a fork to crush the San Marzano tomatoes and adding 2-3 tablespoons finely chopped basil. Salt sauce to taste. A little crushed red peppers can be added here.
You're ready to bake. Gently dimple the dough to get it to the edges and corners, add cheese all the way to the pan around all edges. Artfully place your toppings. Put the pies into the oven and bake for 12-15 minutes. Remove the pies and ladle on the sauce - each piece getting its share. Put back into the oven for a few more minutes.
Pizza Party Time
Pull the pies from the oven. Using a sturdy steel spatula, go around the pan's edges to release the pizza. Then tip the pan up on one end and lift/slide the pie out onto a cutting board. Cut and garnish with fresh basil.
by: Paul Adkins
Marketing & Brand Coordinator
Paul grew up in Ohio. He started baking when he was in middle school. He was the dough man for The Wheel, pioneering the recipe and processes for their naturally leavened pizza dough system. He rides a bike everyday to work.
"Our family loves to get together to enjoy a few of these deep dish beauties. It is extra fun when the kids see the wheat in the fields as we bike or canoe by, or they help water the tomatoes or feed the starter, and then they get to join in the fun of making the dough and building the pies. The smiles on their faces inspire me to keep working at the recipe."
"I love having local organic ingredients to make these magic meals for friends and family."