You Say Fancy Shmancy Deep Dish, I Say Detroit-Style Pizza in My Cast Iron Throne
So, you're tired of the same old floppy pizza routine? You crave a deep dish experience that won't leave you feeling like you need a nap to digest it? Look no further than the glorious,** Detroit-style pizza**. This bad boy is all about the crispy, cheesy edges and a thick, airy dough that will have you saying "who needs a plate?" And the best part? You can achieve this pizza nirvana using your trusty cast iron skillet.
Now, before you get intimidated by all that car talk (cast iron, deep dish, what?), fret not! This guide will have you whipping up a Motor City masterpiece in no time, even if your culinary skills are more akin to a rusty jalopy than a shiny muscle car.
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| How To Make Detroit Style Pizza In Cast Iron Skillet |
Step 1: Dough Drama - But No Knead to Worry
This ain't your grandma's pizza dough. We're talking about a high-hydration dough, which basically means it's a little wetter than usual. But fear not, grasshopper, because no fancy kneading is required here. Here's the gist:
Reminder: Focus on key sentences in each paragraph.
- Mix flour, water, yeast, salt, and a drizzle of olive oil. It'll look shaggy, like a dog who just rolled in mud. That's okay, it's supposed to!
- Let it rise in a warm spot for a few hours. Think of it as the dough taking a spa day to get all zen and puffy.
- Once it's doubled in size, give it a few gently folds just to distribute the good stuff evenly.
Pro Tip: If you're feeling fancy, add a tablespoon of honey to the dough for a touch of sweetness that pairs beautifully with the tangy tomato sauce.
Step 2: Cast Iron Love Affair
- Preheat your beloved cast iron skillet to 500°F (260°C). This bad boy needs to be scorching hot to create that signature crispy crust.
- Drizzle some olive oil in the pan and gently coat the bottom and sides. You want your dough to feel welcome, not like it's sticking to a metaphorical social situation.
Step 3: Dough Disco!
- Take your risen dough and gently press it into the hot cast iron skillet. Don't worry about making it a perfect circle, Detroit-style is all about those beautiful, craggy edges.
- Pre-bake the crust for a few minutes. This is like giving your dough a base tan before it hits the pizza beach with all the toppings.
Step 4: Top That Pizza Like a Boss!
Now comes the fun part - layering on the deliciousness! Here's the classic Detroit-style combo:
Tip: Reread the opening if you feel lost.
- Brick Cheese: This is the magic ingredient that creates that gloriously cheesy crust. Think of it as the glue that holds this pizza masterpiece together.
- Pizza Sauce: Go for a chunky marinara or your favorite sauce. Remember, you're the artist, this is your pizza canvas!
- Pepperoni: Detroit-style demands a generous amount of pepperoni, sliced thick so it cups and crisps up perfectly.
- Extra Cheese: Because, well, cheese.
Don't be afraid to experiment! Throw on some crumbled sausage, roasted veggies, or even a drizzle of hot honey for a spicy kick.
Step 5: The Grand Finale - Pizza Nirvana Achieved!
- Bake your pizza for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and delicious.
- Let it cool for a few minutes (if you can resist the urge to dig in right away) so the cheese can set.
And there you have it! Detroit-style pizza perfection, all achieved in the comfort of your own kitchen with the help of your trusty cast iron skillet. Now go forth and conquer your pizza cravings!
Tip: Every word counts — don’t skip too much.
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FAQ: Detroit-Style Pizza in a Cast Iron Skillet
How to make the dough?
There are plenty of Detroit-style pizza dough recipes online. You can also use store-bought pizza dough in a pinch, but for the full experience, try a high-hydration dough recipe that doesn't require kneading.
QuickTip: Pause when something clicks.
How to get the crispy crust?
The key is the preheated cast iron skillet. Getting it scorching hot before adding the dough ensures a crispy bottom and those beautiful, cheesy edges.
What kind of cheese to use?
Brick cheese is traditional, but shredded mozzarella works
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