Chef teaches you how to prepare a Detroit Style Pizza INGREDIENTS For the Dough: - 3 cups all-purpose flour - 1 tsp salt - 2 tsp sugar - 2 tsp diastatic malt powder (for browning and flavor enhancement) - 2 1/4 tsp instant yeast (1 packet) - 1 cup warm water (110°F) - 2 tbsp olive oil For the Sauce: - 1 cup pizza sauce (store-bought or homemade) Toppings: - 12 oz Wisconsin Brick cheese (cut into small cubes or shredded) - 20-30 slices of pepperoni - 4 oz ricotta cheese (piped with a pastry bag) - Fresh basil leaves (torn or whole) - Hot honey (to drizzle) - Boss Blend (During the Par Cooking) Equipment: - Detroit-style pizza pan or a 9x13-inch baking pan - Weber Searwood Smoker with Royal Oak Charcoal Pellets Shape INSTRUCTIONS 1. Prepare the Dough - Activate Yeast: In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. - Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and diastatic malt powder. - Form the Dough: Add the yeast mixture and olive oil to the dry ingredients. Mix until a sticky dough forms. - Knead: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth. - Let It Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise for 1-2 hours until doubled in size. 2. Shape the Dough - Grease your Detroit-style pizza pan with olive oil. - Stretch the dough to fit the pan, pressing it into the corners. Cover and let it rest for 20-30 minutes until it puffs slightly. 3. Preheat the Smoker - Set up your Weber Searwood Smoker with Royal Oak Charcoal Pellets. - Preheat the smoker to 550°F, ensuring even high heat for a crispy crust. 4. Par-Bake the Crust - Add Cheese: Scatter the Wisconsin Brick cheese evenly over the dough, ensuring some cheese touches the edges for crispy caramelized sides. - Add Pepperoni: Lay the pepperoni slices evenly over the cheese. - Sprinkle with Boss Blend - Place the pan in the smoker and par-bake for 6-8 minutes, just until the crust starts to set and the cheese begins to melt. 5. Add Sauce and Finish Baking - Remove the par-baked pizza from the smoker. - Spoon the pizza sauce into stripes lengthwise across the top of the pizza. - Return the pan to the smoker and bake for another 8-12 minutes, or until the crust is golden brown, the cheese is bubbly, and the pepperoni is crisp. 6. Finish with Toppings - Remove the pizza from the smoker and let it cool slightly. - Pipe dollops of ricotta cheese across the surface. - Garnish with fresh basil leaves and drizzle generously with hot honey. 7. Serve - Slice the pizza into squares and serve immediately. Enjoy the crispy, caramelized edges, smoky flavor, and the perfect balance of sweetness from the hot honey.
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