HOMEMADE DETROIT STYLE PIZZA CRUST
My friend's mom grew up in Detroit & still works in Detroit to this day and has no idea what Detroit-style pizza is. The story is the signature square pizza pans were made out of industrial pans used in the auto-industry - Detroit is the Motor City!
This pizza is so good I'm not going to question the authenticity of whether Detroit-style pizza crust is an actual thing! It actually reminds me more of Roma Pizza in Hamilton - Thick rectangular, slab pizza with an olive-oil-soaked bottom like Focaccia bread!
Besides it's signature rectangular shape, the key is drizzling oil on the bottom and sides of this pan, so the dough bakes and the edges take on an almost fried quality. It's ridiculously decadent. Oh and did I mention there's a cheese layer directly on top of the dough layer that is spread to the edges of the pan that also crisps up too?
Oh gawd so worth the extra burpees this week. Price of admission baby.
1 1/2 C hot water (consult temperature of yeast you're using)
1 1/2 tsp yeast (instant or traditional or fresh if you fancy!)
1 tbsp sugar or honey
2 3/4 C All Purpose flour (plus extra for kneading)
1 tsp each, salt & dried oregano
1 tbsp olive oil (plus lots more for coating the pan)
1. Combine water, yeast & sugar (or honey) in a small to medium bowl. Let stand until frothy. (Watching yeast activate and bubble up is one of my greatest joys. I want David Attenborough to narrate the science behind it)
2. In a stand mixer, mix the flour, salt, dried oregano & olive oil. Add yeast mixture & mix until a soft ball forms.
3. Preheat oven to 200. Remove dough from bowl & knead for a couple minutes with some more flour to avoid sticking.
4. Place dough in a lightly oiled deep bowl & cover with a clean damp cloth. Turn off the oven now & put the bowl inside. Let rise for 90 minutes.
5. Turn out dough onto a floured surface and loosely roll out into a rectangle.
6. Drizzle about 1/2 C of olive oil & coat the bottom and insides of the pan.
7. Put dough in pan, cover again with cloth & let rise again. It's cool if the dough doesn't fill the whole pan. It'll rise again & grow to fill out the pan like a goldfish growing to the size of its aquarium. This should take another 45 minutes to an hour.
8. Top with your favourite cheese. I like a combination of cheddar & Goat's Milk Beemster. Make sure the cheese covers the whole dough even touching the sides of the pan. Add your favourite tomato sauce. The pizza pictured is a combination of my friend Missy's magical veggie toppings - Roast tomatoes, caramelized onions, roast garlic & sauteed spinach.