DETROIT-STYLE PIZZA (The Best Pizza in a Pan)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella has less fat while still melting well.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni reduces calories while providing similar flavor.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be healthier with no preservatives.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

Measure 240 grams of water and ensure it's between 80 to 85 degrees Fahrenheit.

Add 2 grams of rapid rise yeast to the water.

In a stainless steel bowl, combine the water and yeast with 335 grams of bread flour and 7 grams of salt.

Stir the mixture with a sturdy spoon until combined.

Perform a series of slap and folds on the dough 20-30 times to develop strength.

Wrap the dough in plastic and let it rise in a warm spot for 30 minutes.

After 30 minutes, stretch and fold the dough 5-6 times to build more strength.

Wrap the dough again and let it rise for 2 hours.

Prepare the pizza sauce by pouring 75% of a 28-ounce can of crushed tomatoes into a container.

Add 50 grams of tomato paste, 7 grams of salt, 10 grams of sugar, 0.5 grams of dried basil, 0.5 grams of dried oregano, and 1 gram of chili flakes to the tomatoes.

Use an immersion blender to puree the sauce to a chunky-smooth consistency.

Simmer the sauce in a medium saute pan with 2 tablespoons of avocado oil and minced garlic for 25 minutes until thickened.

Grate 2 cups of brick cheese and set aside.

Grease two 8x10 Lloyd pans with 2 tablespoons of oil each.

Divide the dough into two pieces and gently press them into the greased pans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens