Detroit-style Pizza

vegetarian baking pizza

Baking table:

Oven Type Temperature Baking Time Rotation
Impinger Oven preheat to 275C/525F 5 min N/A
Home/still electric oven w/baking steel Preheat to 275C/525F for 30 min 14-15 min rotate 180 degrees half-way through
Combination oven w/ baking steel Preheat to 275C/525F for 10-15 min 15 min rotate 180 degrees half-way through
Convection oven w/ baking steel Preheat to 250C/480F for 10-15 min 20 min rotate 180 degrees half-way through
Bread deck oven Preheat to 250C/480F for 10-15 min 15 min rotate 180 degrees half-way through
Pizza deck oven Preheat to 250C/480F for 10-15 min; vent half-open 14-15 min rotate 180 degrees half-way through

Ingredients

  • 1 3/4 cup (405g) water 30C / 85F

  • 3 2/3 cup (490g) bread flour

  • 1/2 cup (85g) semolina flour

  • 2 tsp (11.5g) fine salt

  • 2 tsp (8g) sugar

  • 2 tsp (5.2g) instant dry yeast

  • Extra Virgin Olive Oil

  • 16oz Extra Sharp Cheddar Cheese block

  • Shredded Mozzarella (optional)

Directions

  • Add water, bread flour, semolina flour, salt, sugar, and yeast to mixer bowl. Mix on medium speed to just under full gluten development (maybe 10-15 minutes?).

  • Transfer to generously oiled tub turning to coat dough in oil. Shape into rectangle.

  • Bench rest for 15 minutes covered.

  • Perform four-edge fold by pulling each edge of the rectangle of dough to the opposite edge.

  • Bench rest for another 15 minutes covered.

  • Generously oil two 14x10” (35x25cm) pans, two 12x12” (30x30cm) pans, or three 10x8” (25x20cm) pans.

  • Divide dough and transfer into pans seam-side down maintaining rectangular shape. Coat surface of dough with oil, and stretch gently without damaging dough to fill pan evenly with sharp edges.

  • Turn on oven light and proof covered in oven for 1 hour.

  • Stretch dough again to evenly fill the pan.

  • Proof again for another 1.5 hours.

  • Cube Extra Sharp Cheddar Cheese and distribute evenly. Make sure the cheese reaches the edge of the dough and contacts the pan

  • Bake according to baking table

  • Remove pan from oven and transfer pizza from pan to cooling rack and let cool

  • Top with stripes of your favorite pizza sauce

  • Cut into squares and serve