Make DETROIT Style Deep Dish PIZZA Recipe - Glen And Friends Cooking

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories while still providing good melting properties.

provolone cheese

🥗Healthier: fontina cheese

💰Cheaper: monterey jack cheese

Fontina offers a similar flavor profile with lower fat content.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni reduces calories and fat while maintaining a similar taste.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option that adds a cheesy flavor.

Add 1 cup durum semolina to a bowl.

Add 1 packet yeast, 1 tablespoon sugar, and 1 cup water at 90°F to the bowl.

Stir to hydrate the flour and mix in the yeast, then let sit for 5-10 minutes until foamy.

Add 2 cups bread flour and 1 teaspoon salt to the bowl and stir with a spatula until a ragged ball of dough forms.

Cover the bowl and let the dough rest for 15 minutes to hydrate.

Transfer the dough to a stand mixer and knead on medium speed for 7-8 minutes until smooth.

Divide the dough into two pieces and place each in an oiled bowl, covering them to rise for 3-4 hours.

Generously coat two blue steel Detroit pizza pans with canola oil.

Remove the dough from the bowl, deflating it slightly, and shape it into a rectangle to fit the pan.

Press the dough into the pan, letting it relax if it springs back, and cover to let it rise for 1-1.5 hours.

Layer pepperoni evenly over the dough in the pan, covering it completely.

Add 320 grams of shredded Wisconsin brick cheese on top of the pepperoni, ensuring it touches the edges of the pan.

For the second pizza, place cheese first, then pepperoni, and top with two racing stripes of pizza sauce.

Bake the pizzas in a preheated oven until golden brown, approximately 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens