Extra Crispy Detroit Style Pan Pizza Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: asiago

Asiago provides a similar flavor profile at a lower cost.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Salami offers a similar taste at a lower price.

Grab a medium bowl and combine 250 g of water, 3 g of instant yeast, and 9 g of salt.

Add 365 g of bread flour to the bowl.

Use a sturdy spoon to stir everything to combine until it starts to clump into a solid mass.

Switch to a soaking wet hand to squeeze and mix the dough for 1 to 2 minutes, smoothing out any chunky bits.

Cover the bowl with a lid and ferment the dough for 30 minutes.

After 30 minutes, perform a strength-building fold by pulling the dough out and folding it back over four to five times.

Round the dough from 10:00 to 2:00 to create a taut ball and ferment for another 30 minutes.

Repeat the folding and rounding process again after the second fermentation.

Set a timer for 1 hour after the second fold and check back.

After 1 hour, the dough should be buoyant and gassed up by about two times.

Transfer the dough to the fridge for overnight cold fermentation.

The next day, flip the dough onto a floured surface and dust the top before gently flattening it into a roughly square shape.

Cut the dough into two pieces, each about 310 g.

Grab two well-oiled Lloyd brand Detroit pizza pans and place the dough into them.

Dimple the dough using your fingertips to spread it out in the pan without degassing it too much.

Cover the pans with a sheet tray and move them to a warm spot to proof, ideally around 90°F.

Make the pizza sauce by combining a 28 oz can of crushed tomatoes, 50 g of tomato paste, 7 g of salt, 12 g of sugar, 0.5 g of oregano, 0.5 g of basil, and a pinch of chili flakes in a bowl.

Use an immersion blender to blend the sauce until smooth.

Heat a non-stick pan over medium heat and add a drizzle of olive oil and 10 g of minced garlic, stirring until fragrant and lightly browned.

Add the pureed tomato mixture to the pan, stir to combine, bring to a simmer, and cook down for about 10 minutes until reduced by half.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens