Detroit Style Pizza | Recipeish | Gustus Vitae

by Frankie Scanlon

Yield: 9" x 13" Pie.
Time Estimate: About 3 Hours, including 2 1/2 hours unattended.
Storage Notes: Can be kept covered and refrigerated for up to 2 days.
Difficulty: Easy.

Make Motown's finest at home! The cheesy, crunchy, crispy crust is like no other, and the savory focaccia-style bread comes together quickly - go from craving to handing around slices in just a couple hours.

Ingredients

Directions 
  • In the bowl of a stand mixer, use a fork to stir together flour, instant yeast, and California Sea Salt. Pour in lukewarm water and begin stirring, then attach the paddle and mix on low for 5 minutes.
  • Cover with a damp towel, and rest for 10 minutes.
  • Mix again on low for 5 minutes.
  • Drizzle olive oil over, and cover tightly with saran, resting for 2 hours.
  • Transfer dough to the baking tin, stretching out to the corners as much as you can. Cover with saran, and allow 30 minutes for the dough to relax.
  • Begin preheating the over to 550F.
  • Cube cheese, slice salami as needed, and get the marinara up to room temperature.
  • Gently push down on dough, stretching to around 1/2" along the sides.
  • Coat with 1/2 of the cheese, taking extra care to line the edges. Cover with pepperoni, then remaining cheese, and finally 3 long stripes of your marinara.
  • Generously sprinkle all over with Everything But The Pizza Seasoning.
  • Pop in the oven, uncovered, and roast for 8-10 minutes, until well browned and bubbly. The edges should just be showing a slight burn in a couple of splotches.
  • Remove from oven, rest for a minute, then run a sharp knife around the edges to separate from the pan.
  • Using a fish spatula or similar, carefully transfer to a cutting board, and slice into generous rectangles.
  • Serve with an ice cold beverage of your choosing, and devour.
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