Sourdough Detroit-Style Pizza (Inspired by Buddy's)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated romano cheese

Grated romano is often less expensive and similar in flavor.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni offers a leaner option, while salami is often cheaper.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is often more readily available and cheaper.

Take 25 g of leftover sourdough starter out of the fridge.

Feed the starter with 50 g of water and 50 g of bread flour.

Stir the mixture and mark the top with a rubber band.

Let the starter rise at room temperature for about 4 to 8 hours or until it doubles in size.

In a mixing bowl, add 400 g of water and then 100 g of the active sourdough starter.

Add 5 g of extra virgin olive oil to the bowl.

Add 15 g of kosher salt and stir to dissolve the salt and break up the starter.

Add 550 g of white bread flour and stir the mixture for about 1 to 2 minutes until combined.

Cover the dough with a kitchen towel and let it rest for 30 minutes.

Perform the first set of stretch and folds: stretch each edge of the dough and fold it over the top, rotating the bowl after each fold.

Cover the dough and let it rest for another 30 minutes.

Repeat the stretch and fold process two more times, resting for 30 minutes in between each set.

After the final stretch and fold, let the dough rest and rise in the bowl overnight for about 6 to 8 hours.

The next morning, the dough should be doubled in size.

Divide the dough into two pieces for two pizzas, weighing 535 g for a 10x4in pan and 447 g for a 9x13in pan.

Prepare the pans with 1 to 2 tsp of extra virgin olive oil, greasing the bottom and sides.

Place each dough ball in the center of each oiled pan and cover with a damp kitchen towel or plastic wrap.

Let the dough balls rest for 20 minutes, then stretch them out to a rough rectangular shape.

Cover the dough again and let it rest for another 20 minutes.

Repeat the stretching and resting process two or three more times until the dough reaches the edges of the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens