Detroit Style Pizza
Recipe:
687 g flour (Tipo 00, e.g. Tosca Farina Pizzaflour)
495 g water
13,7 g salt
4,1g dry yeast
Instructions:
Gently mix the flour and water together.
Let it rest for 45 minutes (autolyse).
Add the salt and dry yeast.
Knead for 5 minutes at low speed. Let it rest for 5 minutes.
Knead for approximately 5 minutes at medium speed. The dough should be smooth and glossy when it's ready.
Allow the dough to rise in a covered container at room temperature for 2 hours.
Divide the dough into 4 portions of approximately 300 g each and place them in separate oiled pans. For example, you can use LloydPans Detroit Style pans.
Press the dough out, leaving a small border around the edges.
Let them rest covered for 30 minutes, then press the dough all the way to the edges.
Let them rest covered for an additional 1-2 hours.
Generously top with cheese, followed by 3 stripes of tomato sauce and pepperoni.
Bake in a preheated oven at approximately 240-260 degrees Celsius for about 20 minutes, or until golden and fully baked.
Tip:
For more flavor, the dough can be cold fermented overnight. After pressing the dough into the pan, cover it and refrigerate, optionally using a lid from a proofing box or plastic wrap. The next day, add desired toppings and let it come to room temperature for about 1 hour before baking.
