Ingredients: |
Ingredients: Ingredients:
1 tsp. active dry yeast
1 tsp. granulated sugar
1 c. warm water (90 to 100°)
2 1/2 c. all-purpose flour
7 tbsp. olive oil, divided
1 1/2 tsp. kosher salt
8 oz. monterey jack cheese, cut into 1/2-inch cubes
8 oz. mozzarella cheese, cut into 1/2-inch cubes
1 1/2 c. Homemade Pizza Sauce
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Directions: |
Directions:Directions
1. Sprinkle the yeast and sugar over the warm water (90 to 100°) in the bowl of a stand mixer. Whisk to combine and then let the mixture sit until bubbles have formed on the top, about 5 minutes. Add the flour, 2 tablespoons of olive oil, and salt and mix with the dough hook on low speed until the dough comes together, about 2 minutes. Scrape the bottom and sides of the bowl. Increase the speed to medium-low and mix until everything is well incorporated, 2 to 3 minutes more.
2. Drizzle the top of the dough and down the sides of the bowl with 1 tablespoon of olive oil. Use a rubber spatula to flip the dough to coat it in oil. Cover the bowl with plastic wrap and let it rise for 1 hour. Continue onto step 3, or, if you want pizza another night, place the dough in the refrigerator for up to 2 days.
3. Pour the remaining 1/4 cup of olive oil in a dark 13-by-9-inch baking pan or a 14-by-10-inch Detroit-style pizza pan. Use your hands to spread the oil around the bottom and sides of the pan.
4. Transfer the dough to the prepared pan, flipping it to coat both sides in oil. Using your fingers, press the dough into the pan. If the dough keeps shrinking, cover the pan in plastic wrap and allow the dough to rest for 10 minutes before pressing it to cover the bottom of the pan. Cover the dough and allow it to proof for 1 hour and 30 minutes. (Allow the dough to proof for an additional 30 minutes to 1 hour if the dough came from the refrigerator.)
5. About 45 minutes before the dough is finished proofing, heat the oven to 475°F and place one oven rack on the bottom of the oven.
6. Top the surface of the dough with mozzarella and monterey jack cheese cubes, being sure to push several pieces between the crust and the sides of the pan. Spoon the Homemade Pizza Sauce in 3 long strips over the length of the pan. Bake the pizza on the bottom rack until the cheese is golden and bubbling and the bottom crust is deeply golden, 15 to 18 minutes.
7. Transferthe pan to a wire rack. Run an offset spatula or a butter knife around the edges of the crust to loosen the pizza. Allow the pizza to cool for 5 minutes before carefully removing to a wire rack or a cutting board. Serve warm. |
This recipe for Detroit Style Pizza is from