Did this last minute a couple weeks ago . I have been messing around with making up a bunch of dough and letting it ride in the fridge , like this .
That way I can bake bread in short notice . This one was the last of about 5 batches .
Had been in the fridge 7 days or so . Already had enough bread , so figured I'd make pizza .
Decided on Detroit style , because the hydration of this dough makes it hard to launch off a peel .
More like impossible .
Turned the dough out of the container and let it start to warm up .
Has that fermented smell to it .
Put around 3 TBLS of oil in the pan . Put the dough in and start stretching .
Wants to spring back , just have to stay with it . It eventually stays edge to edge .
You can see the oil around the sides . That's what you want .
Had to make due with what I had . Sandwich size Pepperoni cut in 1/4's .
First layer right on the dough .
I normally grind my own cheese , and it should be Brick . Kept it simple and used store
bought Mozz . Heavy around the edges , so you get that fried cheese effect .
Then completely cover and do another layer of pepperoni .
Cover again with cheese . I had just enough cup and crisp pepperoni
to do 2 rows .
3 stripes of sauce , 2 rows pepperoni on top .
Baked a375 . That crispy edge makes it . I should have put more
cheese around the edge .
Let it cool some before cutting so the cheese sets up .
Needs a tangy cheese , or better quality Mozz . It wasn't bad for last minute .
Great flavor in the dough . Light and crispy . Nice chew .
It was good the day of , but the next day reheated was great .
That way I can bake bread in short notice . This one was the last of about 5 batches .
Had been in the fridge 7 days or so . Already had enough bread , so figured I'd make pizza .
Decided on Detroit style , because the hydration of this dough makes it hard to launch off a peel .
More like impossible .
Turned the dough out of the container and let it start to warm up .
Has that fermented smell to it .
Put around 3 TBLS of oil in the pan . Put the dough in and start stretching .
Wants to spring back , just have to stay with it . It eventually stays edge to edge .
You can see the oil around the sides . That's what you want .
Had to make due with what I had . Sandwich size Pepperoni cut in 1/4's .
First layer right on the dough .
I normally grind my own cheese , and it should be Brick . Kept it simple and used store
bought Mozz . Heavy around the edges , so you get that fried cheese effect .
Then completely cover and do another layer of pepperoni .
Cover again with cheese . I had just enough cup and crisp pepperoni
to do 2 rows .
3 stripes of sauce , 2 rows pepperoni on top .
Baked a375 . That crispy edge makes it . I should have put more
cheese around the edge .
Let it cool some before cutting so the cheese sets up .
Needs a tangy cheese , or better quality Mozz . It wasn't bad for last minute .
Great flavor in the dough . Light and crispy . Nice chew .
It was good the day of , but the next day reheated was great .
