turboImma gonna photo document my homemade Detroit style pizza journey
Stage one, after a quick 1.5 min of stirring the dough ingredients to just bring them together
The dough after 4 stretch-and-fold intervals with 5 min wait between each. It’s smooth, shiny, and the gluten has developed nicely
After resting 4 hours is all bubbly and swoll…and smells amazing. I love the smell of yeast doing its thing
The dough goes into the square pan and “dimpled” to spread it out. Then it needs to rest for 20 minutes
While the dough is resting, half the cheese is cut up into 1/4” cubes. Detroit pizza traditionally uses Wisconsin Brick cheese (yes, that’s actually a thing)
Another round of dimpling and the dough almost covers the whole bottom of the pan. 20 minutes to rest and one more dimpling should do it
Last step for the night…One last dimpling and then work half the cheese and some pizza seasoning into the dough. This will rest in the fridge until tomorrow afternoon. The dough should rise up around the cheese
This is a super healthy pizza
Pulled the dough out around noon. By 2pm, with the proof about half way done, the dough is starting to envelop the cheese
Half way through the bake, I t’s essentially frying the crust 😂
What I thought was interesting about this pizza is the sauce is ladled on after it comes out of the oven.
Notice the browned crispy cheese edges. One of the Detroit pizza trademarks
Final analysis: it’s not Buddy’s pizza. This was thinner and has more and bigger air pockets in the crust, kind of like a focaccia bread. It totally had the cheesy crust I was looking for though. Overall a really good pizza
