- 1.75 cups water at 85℉
- 0.5 cup semolina flour
- 2 tsp sugar
- 2 tsp instant dry yeast
- 3.5 cups bread or bakers flour
- 2 tsp sea salt
- 1 ounce canola oil (for pans and hands)
- 15 ounce crushed tomatoes
- 0.5 tsp dry oregano
- 0.5 tsp dry basil
- Pinch of pepper
- Pinch of sea salt
- Pinch of garlic powder
- 24 ounce shredded cheese blend of any of the following: mozzarella, brick, monterey jack, fontina, muenster
- Any veggie or meat toppings you want to use
- Thermometer
- Scale
- Kitchen mixer
- Pizza cutter
- Pan gripper
- Spatula
- 8 x 10 or 10 x 14 metal pizza pans (Lloyd's)
- Pan lid
- Add 85℉ water, semolina, sugar and yeast to mixing bowl. Using a fork stir for about 30 seconds one way then 30 secs the other way and then let sit for about 15 mins.
- Next add the bread/bakers flour and salt to mixing bowl.
- Mix all ingredients on lowest speed for one minute. Then scrape down sides of bowl with plastic spatula.
- Now mix on low/med speed for 3 mins.
- If you don’t have a mixer use a well oiled wooden spoon and mix dough with spoon stirring 50 times. Next knead the dough by hand pulling dough up, folding, and pressing down on it several more times until dough starts to form and is not so gritty.
- Remove dough from mixing bowl and divide in two. Each dough ball should weigh 17.5 - 18 ounces.
- Coat dough balls with oil and refrigerate covered overnight for a 24hr cold fermentation to get a little more flavor and better texture.
- You can also use fresh dough right away.
- Oil your Detroit Style Pizza Pan(s) using a brush or paper towel, be sure to get entire inside, sides and all.
- Place dough in a 10 x 14 pan and press out as best as can with only 8-10 presses.then let dough rest in pan covered for 15-20 mins.
- Lightly oil hands and fully press out dough in pan so it’s all the way to edges and in corners.
- Cover the dough with pan lid and let the dough sit covered at room temperature for 2 hours. Ideally you want it to rise about a third way up the pan.
- Once dough has risen a third of the way up the pan you are ready to make your pizza.
Add all ingredients for the sauce into a saucepan and simmer for 15 mins, stirring occasionally.
- Preheat oven to 450℉.
- Traditionally pepperoni is placed directly on dough under the cheese.
- Next cheese, use a blend of your choice (traditionally mozzarella and brick).
- Now, other toppings of your choice.
- Last, sauce is ladled on top either before or after baking.
- Once oven is preheated place pizza in center rack for 15 minutes for 1-2 toppings, 17+ minutes for 3+ toppings.
- Check if done by looking for a golden bottom crust and use a fork to check middle of pizza to make sure dough is fully cooked all the way through.
- Using pan grippers and spatula work baked pizza out of pan and onto a cutting board or serving tray. Cut in square slices, serve and ENJOY!