Detroit-Style Pizza

FULL VIDEO:  https://youtu.be/R3ZJSUvUEx8

Dough for 2 Pizzas: 

• 6 cups (720 grams) of High-Gluten flour
• 17 fluid ounces of lukewarm bottled water (98 degrees F)
• 0.25 oz. (7 grams) of dried yeast
• 2 tsp. (11.38 grams) of sugar
• 2 tsp. (11.38 grams) of salt
• 2 TBSP of EVOO

 Directions: 

1. In a large mixing bowl, dissolve the yeast in lukewarm water.

2. Once yeast is dissolved, add sugar, and stir until totally dissolved. 3. Then, add the salt and mix until dissolved. 

4. Add olive oil and flour. 

5. Mix for 10 minutes. 

6. Once the dough is ready, cover and let rest for 15 minutes. 

7. Remove dough from bowl, cut into 6 equal pieces and then form into balls. 

8. Place dough ball into a tray or bowls with EVOO and then cover airtight. 

9. Let the dough rise for approx.20-25 minutes before placing it in refrigeration. 

10. Dough must remain in refrigerator for 24 hours before using.

 Detroit Pizza Sauce: 

• 28 ounces of ground or crushed tomato

•1 tsp. salt 

• ¼ tsp. of black pepper 

• 1 tsp. of granulated garlic 

• ½ tsp of dried oregano 

• TBSP of olive oil 

  Mix all together and let chill for at least 30 minutes. 

  Sauce good for up to 3 days in frig. 

Instructions: 

• Grease a 10”X9”X2.5” with a TBSP of olive oil and then slightly stretch 16 ounces of dough into the pan, cover with plastic wrap, and then let it rise for an hour.
• Finish stretching the dough through the entire pan, cover and let rise for 2 more hours.
• Now place the toppings.  Pepperoni first, then the mozzarella and finally the sauce
• Preheat oven to 550 degrees, place on the center rack and bake for about 15-16 minutes.
• Enjoy!