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You Want a Detroit-Style Pizza Crust So Bad, You'd Steal Bricks From An Old Warehouse (But Don't, Seriously)
Let's face it, regular pizza crust is kind of...meh. It's like the sidekick to the real star: the toppings. But Detroit-style pizza crust? That's a whole different ball game (pun intended). It's like the Dwayne "The Rock" Johnson of pizza crusts - it's thick, it's cheesy, and it holds its own against any topping avalanche you throw at it.
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So, you're craving a taste of the Motor City's finest? Buckle up, buttercup, because we're about to transform your kitchen into a mini Detroit-style pizza factory.
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| How To Make Detroit Style Pizza Crust |
The Goods: What You Need
- Flour Power: 2 ½ cups of bread flour. This is the muscle behind the crust, giving it that signature chew. Don't skimp here, your pizza deserves a strong foundation.
- H2Dough: 1 ½ cups of warm water. Think lukewarm bath, not hot springs. You want the yeast to be happy, but not scalded.
- The Rise and Shine Crew: 1 teaspoon of active dry yeast. These tiny fellas are responsible for all the puffiness, so treat them with respect.
- Salty Savior: 1 ½ teaspoons of kosher salt. Salt is like the sassy best friend of pizza dough - it brings out all the flavor.
- Olive You, Dough: 1 tablespoon of olive oil. A little drizzle goes a long way in keeping things nice and moist.
From Dough Ball to Deep Dish Dream: The Process (It's Easier Than You Think)
- Activate Those Yeast Fellas: In a large bowl, whisk together the warm water and yeast. Let it sit for 5-10 minutes until it gets all foamy and bubbly. This is the yeast having a disco party, and it's a sign they're ready to get to work.
- The Dry Ingredients Join the Party: Add the flour and salt to the yeast mixture and stir it all together with a wooden spoon or your favorite dough-wrestling buddy (aka a stand mixer). It'll be a shaggy mess at first, but don't worry, that's how the cookie crumbles (or should we say, the dough rises?).
- Knead to Know Basis: Turn the dough out onto a lightly floured surface and knead it for about 10 minutes. You want it to become smooth and elastic, like a pizza-loving gymnast. Think of it as your pre-pizza workout.
- Dough-licious Rest: Lightly coat a bowl with olive oil and place your beautiful dough ball in it. Cover the bowl with plastic wrap and let it rise in a warm spot for 1-2 hours, or until it doubles in size. Basically, it's time for the dough to take a well-deserved nap before its starring role.
Pro-Tip: If you're feeling fancy, you can do a cold ferment. This involves letting the dough rise in the fridge for 24-48 hours. It develops a deeper flavor, but hey, no pressure, we're not judging here.
The Big Bake: Behold, the Detroit-Style Wonder
- Get Your Pan Ready: You'll need a rectangular baking pan, ideally a Lloyd Pans-style auto parts pan (because Detroit!), but a regular old baking sheet will work in a pinch. Brush it generously with olive oil. We want that crispy, cheesy goodness to caramelize beautifully.
- Shaping Up: Gently punch down the dough and stretch it out to fit your pan. Don't worry about making it perfect, a rustic Detroit-style pizza embraces its imperfections. Think of it as a pizza with character.
- Dimple Time: Using your fingers, make dimples all over the dough. This allows for those glorious, crispy cheese pockets we all know and love.
- The Star of the Show: Now comes the fun part - the cheese! For a true Detroit-style experience, you'll want to use brick cheese, cut into small cubes. Layer it generously over the dough, getting it right up to the edges. You can also add shredded cheddar for extra melty goodness.
- Top It Off (Literally): Now's your chance to unleash your inner pizzaiolo. Pile on your favorite toppings, pepperoni, sausage, peppers, onions, the sky's the limit (almost)!
- Bake It Happen: Preheat your oven to 475
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