Recipes
Detroit-Style Pepperoni Pizza
Making Detroit style pizza in the Artisan Fire Pizza Oven is my favorite way to make a pizza for a crowd. Detroit style pizza not only looks different, it eats differently than a traditional neapolitan style pizza. The thick cake-like dough, the almost burnt brick cheese, and the assembly of this pizza make it truly unique in the world of pizza.
Ingredients
Directions
Ingredients
- 15 ounces, Cup N’ Crisp style pepperoni slices
- 1 pound, Wisconsin brick cheese, cut into ½” cubes
- 2 cups, oven roasted pizza sauce (or sauce of choice)
Dough
- 2 cups bread flour
- 1 teaspoon instant yeast
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon fresh cracked black pepper
- ⅞ hot cup water (as hot as the typical tap water gets)
- 3 tablespoon olive oil
Directions
To the bowl of a stand mixer, add the flour, yeast, salt, garlic powder and black pepper. Attach the dough hook to the mixer and turn the machine on low (speed one) for one minute, allowing the dry ingredients to come together. Then, slowly add in the hot water and one tablespoon of olive oil and continue mixing on low (speed two) until the dough just starts to form into a ball shape. About five minutes.
Once the dough starts to take on a ball shape, turn off the mixer and allow the dough to rest in the bowl for 12-15 minutes.
Then, turn the mixer on to speed 3, and continue mixing with the hook until the dough ball becomes smooth, about another 8-10 minutes.
Turn off the mixer, remove the dough hook and use your hands to ensure a uniform ball shape of dough. Then, seal the dough in the mixing bowl with cling wrap. Using a magic marker, outline the shape of the dough on the plastic wrap, set it aside and allow it to double in size based on the marker outline. This takes about two hours.
Coat the inside of a 10x14 Detroit style pizza pan with remaining olive oil. Place the dough into the pan. Flip it and move it around to ensure it’s coated with the olive oil. Press and pull the dough to stretch it as much as possible in order to cover the entire bottom of the pan.
The dough will pull back into a smaller shape, leaving gaps around the edges of the pan. Set the dough aside and allow it to rest for 45 minutes, then reform it into the bottom of the pan.
Once the pan is completely covered with the dough, set aside and preheat the AFPO. Set the back burner to medium and the bottom burner to high heat. Allow the oven to preheat to 550°F for 20 minutes.
While the oven is preheating, top the dough with the cheese cubes, pepperoni, and any other toppings of choice. (Sausage and mushroom is an excellent choice, though not as traditional as the pepperoni pizza.)
Add the sauce in two or three stripes, (depending on how much sauce you like) lengthwise across the pizza. Then place a cooling rack into the AFPO and place the pizza on the cooling rack. Allow the pizza to bake for 12-15 minutes, until the cheese is bubbling and browned.
Remove the pizza, and allow it to cool for five minutes before removing from the pan and slicing into squares. Serve hot with this fresh ginger shandy beer cocktail.