Never really had a deep dish pizza that I can remember . Pizza in St. Louis is thin crust for the most part . Some really great pizza places in town , and I like making my own too . Been doing it a long time , and the results are pretty good . Taken some tips and pointers from
BandCollector
and
forktender
that helped take it to the next step . Like smaller amounts of yeast in the dough . Fermented dough , and choosing the good canned tomatoes for sauce .
Been reading up on Detroit style for awhile now . My daughter came home with a deep pan the other day , so I took that as a sign .
I would usually make the dough , but the store my Son works at has started carrying pizza dough . 16 oz. of fermented dough for $1.00 .
Worth a try at that price . I know what I'm looking at , and there was some good stuff in the bag .
So I'm just going by what I've read , and looked at claiming to be Detroit Pizza .
I think I got pretty close . Either way the result was really good .
So most I looked at had a fair amount of olive oil in the pan .
Hard to see , but maybe just under 1/4 cup .
Dough has been warming up for 3 hours on the counter . Put it in the pan and start spreading it out .
I keep the house at 65 , so had to turn the oven on to help it out .
Getting close .
I saw the toppings right on the crust . I buy a " cup and crisp " sliced pepperoni , that gets a nice char on it and cups up .
So I wanted that on top to take some heat .
Put a few slices right on the crust . Dough's starting to wake up .
I grind all my cheese . The store bought shredded has a coating on it to keep it from sticking
together . Big difference if you grind it from a block .
I saw that some put it on in cubes , but easier for me to shred it .
I used motz . Made sure to get it to the edge in a thick layer .
Added some more pepperoni on top , along with some thin sliced red onion .
Made the sauce from whole peeled tomatoes from California ( one of the tips mentioned ) and some dried pizza spice I had .
I don't normally cook the sauce , but this time I did . I was worried the dried spice might burn , since the sauce goes on top .
Simmered and completely cooled before adding .
Went with the 3 stripes . Wish I had got it more centered . Doesn't matter , just bugs me .
Into a pre heated oven at 450 . Baked 20 / 25 minutes .
Got to get that cheese caramelized at the edge of the pan .
Rested and out of the pan .
That crunchy edge is something that makes a Detroit pizza I guess .
Man it's good too .
Slices . This has a crunchy edge of cheese and crust on the bottom . Frys in the olive oil .
Nice and airy on the inside . This is a really light pizza .
Tender , not tough at all .
This was a hit for sure . Nice change of pace too . I'll be doing this again .
Thanks for looking .
BandCollector
and
forktender
that helped take it to the next step . Like smaller amounts of yeast in the dough . Fermented dough , and choosing the good canned tomatoes for sauce .Been reading up on Detroit style for awhile now . My daughter came home with a deep pan the other day , so I took that as a sign .
I would usually make the dough , but the store my Son works at has started carrying pizza dough . 16 oz. of fermented dough for $1.00 .
Worth a try at that price . I know what I'm looking at , and there was some good stuff in the bag .
So I'm just going by what I've read , and looked at claiming to be Detroit Pizza .
I think I got pretty close . Either way the result was really good .
So most I looked at had a fair amount of olive oil in the pan .
Hard to see , but maybe just under 1/4 cup .
Dough has been warming up for 3 hours on the counter . Put it in the pan and start spreading it out .
I keep the house at 65 , so had to turn the oven on to help it out .
Getting close .
I saw the toppings right on the crust . I buy a " cup and crisp " sliced pepperoni , that gets a nice char on it and cups up .
So I wanted that on top to take some heat .
Put a few slices right on the crust . Dough's starting to wake up .
I grind all my cheese . The store bought shredded has a coating on it to keep it from sticking
together . Big difference if you grind it from a block .
I saw that some put it on in cubes , but easier for me to shred it .
I used motz . Made sure to get it to the edge in a thick layer .
Added some more pepperoni on top , along with some thin sliced red onion .
Made the sauce from whole peeled tomatoes from California ( one of the tips mentioned ) and some dried pizza spice I had .
I don't normally cook the sauce , but this time I did . I was worried the dried spice might burn , since the sauce goes on top .
Simmered and completely cooled before adding .
Went with the 3 stripes . Wish I had got it more centered . Doesn't matter , just bugs me .
Into a pre heated oven at 450 . Baked 20 / 25 minutes .
Got to get that cheese caramelized at the edge of the pan .
Rested and out of the pan .
That crunchy edge is something that makes a Detroit pizza I guess .
Man it's good too .
Slices . This has a crunchy edge of cheese and crust on the bottom . Frys in the olive oil .
Nice and airy on the inside . This is a really light pizza .
Tender , not tough at all .
This was a hit for sure . Nice change of pace too . I'll be doing this again .
Thanks for looking .
