- Yield: 8 @ 600-gram portions (12x12 inch pizzas)
Detroit-Style Pizza Dough
Recipe courtesy of Justin Field, Executive Chef and Kitchen Manager, Eaglewood Golf Club and Event Center (North Salt Lake, Utah)
Ingredients
- Ingredients for dough:
- bread flour - 2680 gms.
- instant yeast - 44 gms.
- kosher salt - 80 gms.
- cold water - 1960 gms.
- Ingredients for toppings (per pizza):
- Wisconsin brick cheese - 12-16 ozs., shredded
- spicy marinara - 4 ozs.
- cup and char pepperoni or other toppings - as needed
- parmesan - as needed
- Ingredients for spicy marinara:
- crushed tomatoes, #10 can - 2 ea.
- olive oil - 200 ml
- garlic - 320 gms., minced
- oregano - 28 gms., dried
- red pepper - 22 gms., flaked
- sugar - 28 gms.
- salt - to taste
- pepper - to taste
Instructions
- Combine all ingredients in bowl of stand mixer and mix for 6 minutes with dough hook.
- Divide into 600-gram balls and place in greased dough box in fridge until needed.
- Remove from fridge and stretch to fit a greased 12x12 pizza pan.
- Allow to come to temp for 1 hour. Finish by gently stretching & pushing into the corners of the pan.
- Top with an even layer of pepperoni and then shredded cheese all the way to the edges of the pan. Spoon three parallel lines of sauce across the top of the cheese.
- Bake at 650*F for 15-20 minutes. Allow to cool for 2 minutes, remove from pan, and slice into 6 rectangular pieces.
Procedure for the spicy marinara:
- Heat oil in 5-quart pot over medium heat until shimmering.
- Add garlic, oregano, and red pepper flakes. Stir for 1 minute or until fragrant.
- Add tomatoes and sugar, stir to combine.
- Allow to simmer for 30 minutes.
- Season with salt and pepper to taste.
- Cool in hotel pan for 1 hour and then transfer to the fridge.
