Detroit-Style Pizza

Ingredients for 1 servings:

• 500 ml water, lukewarm
• 500 g flour
• 1 packet of dry yeast
• 2 tsp salt
• 150 g salami, mushrooms or other topping
• 300 g pizza cheese
• 400 ml tomatoes, pureed
• some water
• some olive oil
• Herbs
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 5 minutes

thick, crispy from the sheet, as made popular around Detroit

This recipe is for a 40 x 36 cm baking tray; for other trays, convert the area accordingly. For the dough, knead lukewarm water, flour, salt, and yeast into a dough. Let the dough rest for 3 hours. Place the grated cheese in the freezer. This increases the cooking time for the cheese. For the sauce, mix the tomatoes with a little water and oil to make a thin sauce. Season with herbs as desired, e.g., oregano, thyme, garlic, or pepper. Alternatively, use a ready-made pizza sauce. Grease the baking tray, including the edges, with a little oil. Knead the dough again briefly, then roughly spread it out on the tray and let it rise for another 20-30 minutes. The dough is now relaxed and can be easily stretched to the edges and corners. The dough should now be about 1 cm thick all around. Preheat the oven to its highest setting. It is important that the oven is completely hot when you place the pizza with the cold cheese in. The topping process is different than usual: First, cover the pizza thinly with salami, mushrooms, or other toppings. Then add frozen cheese all the way to the edge. Finally, spread the tomato sauce on top in three thick strips. Bake the pizza in the oven for about 15 minutes, until the cheese starts to brown, then remove from the oven immediately. The dough should now be cooked all the way through with a crispy crust. It is normal and desirable for the edges to turn a little black. The traditional cheese for this pizza is Wisconsin Brick cheese, but you will hardly find it in Europe. Instead, you can use mozzarella, cheddar, or other pizza cheeses. The original is topped with pepperoni salami, but you can use any topping you like. I recommend fresh mushrooms.