Homemade Detroit Style Pizza - Bread Machine

www.GrandmaBehrendt.com

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Prep Time 2

Cook Time 30

Course Pizza

Cuisine American

Servings servings

Equipment

Bread Machine

Ingredients

For the Dough:

For the Dough:
300 g bread flour 10.5 ounces; about 2 generous cups
1½ tsp salt
220 g warm water (110 degrees) 7.75 ounces; about 1 cup
1 Tbsp Extra-virgin olive oil
1 tsp instant yeast 0.15 ounce; about 1 teaspoon, such as SAF Instant Yeast

For the Sauce:

2 Tbsp extra-virgin olive oil
3 tsp garlic minced
2 tsp dried oregano
¼ tsp crushed red pepper flakes
28 oz can crushed tomatoes
1 tsp granulated garlic
1 tsp granulated onion
½ Tbsp sugar
½ tsp salt or to taste

To Assemble:

prepared dough (from step one)
3 Tbsp olive oil
8 ounces Havarti cheese, cut into 1/2-inch cubes this is not 1 cup of cheese, it is a brick of cheese measured by weight
2 cups shredded mozzarella thick shreds are the best
12 oz thick sliced pepperoni

Instructions

Dough in Bread Machine:

This dough turned out really great in the bread machine. I will put another link to the original in the notes below in case you want to follow that. There are instructions for using the stand mixer, food processor, or by hand.
When using the bread machine, you will mix your dry ingredients together, except for the yeast. That is last. So, measure and mix your flour and salt together first.
Mix your wet ingredients together (water and olive oil) and pour them into your mixing pan. Make sure your paddle is already installed for mixing.
Slowly pour the dry flour mixture on top of the wet mixture in the mixing pan and make a small well in the flour and add your yeast.
Place mixing pan into your bread machine and lock it into place. Select the Dough setting for mixing and rising only. My machine has a 1 hour and 30 minute cycle. Press Start and let the mixing and rising begin.

For the Sauce:

While the bread is mixing and rising, go ahead and start your sauce. In a med sauce pan add olive oil and cook your minced garlic, oregano, and red pepper until fragrant.
Pour in your tomatoes and add the rest of the ingredients. Let simmer on low for about 30 minutes, until sauce thickens. You can place a lid on the pan slightly off center to reduce bubbles from splattering your stove.
When the sauce is done, turn of the heat and let it cool it will be just fine.

To Assemble the Pizza:

Turn oven to 500° to preheat.
Once the dough is done you will want to prepare a 9x13 pan. I used a disposable foil pan to make my pizza and it worked just fine. Pour olive oil into the bottom of the pan. I would suggest spraying the sides of the pan with cooking spray to prevent the melted cheese from sticking.
Remove your prepared dough from the bread machine and need into a ball. This dough is pretty loose, so a bit of oil on your hands will come in handy here. Use the olive oil in the bottom of the pan to completely cover the dough b rolling the dough ball in the bottom of the pan. Begin stretching the dough to fit the bottom of the pan. This may take two 2-3 sessions. Try to stretch the dough to the edges of the pan in a rectangle shape, without tearing it.
After you have stretched the dough a bit, you can let it rest for 15. Then you can come back and stretch it some more. Once the dough is completely stretched to the edges and is well-oiled. Add half your pepperoni in 3-4 nice rows right on top of the crust.
Top with shredded mozzarella and add your cubes of Havarti, spreading it evenly all the way to the very edges of the pan.
Spoon sauce over the top in 3 even rows. You may not need all of the sauce, but I pretty much used most of it. There was about 1/4 cup leftover. Now add remaining pepperoni.
When your pizza is fully assembled, place in preheated oven for baking.
Bake in the oven at 500° for 25-30 minutes or until edges are browned and pepperoni is cupping and browning on the edges. This is the good stuff. Be patient.
When pizza is done, run a spatula all the way around the edges of the pan to loosen the pizza. This may take a bit of work, but it will separate and your bottom crust will be nice and crispy. Carefully lift pizza out and slide it onto a cutting board.
Cut pizza in squares and serve.
So good! I tried to get a good 'slice' pic.

Notes

Notes: Here is a link to the original recipe with great instructions to use your food processor, stand mixer, or by hand to make the terrific crust https://www.seriouseats.com/recipes/2017/02/print/detroit-style-pizza-recipe.html

You can substitute Monterey Jack cheese too, but you won't get the nice burnt edges you do with a softer cheese, like Havarti or Brick cheese.

Keyword pepperoni

Tried this recipe?Let us know how it was!

I had to make few adjustments to this recipe that I first found on Emmymade and love her videos. She even made some adaptions to this recipe from Serious Eats and I have done the same. I didn’t have Brick Cheese, but I plan to get some this summer since we are right on the border of Wisconsin. From the description I read, I thought Monterey Jack would be a good sub, but I still didn’t get the burnt cheesy edges. Everyone still loved this and I will have to make it again. One pizza was enough for the 4 of us. If you have more people, you could add a salad or fresh fruit to make a complete meal. (Update: I have since made this with Havarti cheese and it works out beautifully. Terrific burnt edges!)

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