I made Chicago-style pizza not long ago and there were lots of comments about Detroit-style, so here it is.
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Category
Lunch
Servings
4
Prep time
3 hours
Cook time
20 minutes
I made Chicago-style pizza not long ago and there were lots of comments about Detroit-style, so here it is.
Ingredients
- 240g warm water
- 3g dried yeast
- 335g bread flour
- 6g salt
- 4 tbsp olive oil plus more for the pan
- diced low-moisture mozzarella (I know you use Wisconsin brick cheese but that doesn't exist where I live)
- pepperoni, sliced
- tomato sauce (recipe below)
- 1 can of diced tomatoes
- 4 cloves garlic, crushed
- 1 tsp chilli flakes
- 1 tsp oregano
- pinch of sugar
- pinch of salt
- fresh basil if you have some
Pizza
Sauce
Directions
Pizza
Add the warm water to a bowl with the yeast and mix in.
- Once dissolved, add the flour and salt and bring together with a spoon, you don’t need to knead it at this point just bring the dough together.
- Cover and let it rest for 1 hour at room temp.
- After the hour, turn out onto an oiled bench and knead for 3-4 minutes or until smooth.
- Place back into the bowl, cover and let prove for 1.5-2 hours or until it’s almost doubled in size.
- Once doubled, get an oven tray ready and oil the bottom and sides. Place the dough into the tray and stretch until it fills it. Then top it with the cheese then pepperoni and finally the sauce in strips.
- Bake in a 260c oven (pizza oven) for 18-20 minutes or until cooked through and crispy (if you don’t have a pizza oven just turn your kitchen oven as hot as it will go and put some trays on the shelf to preheat).
Sauce
Place everything in a pot and simmer for 20-30 minutes or until it’s reduced by 1/3.
Remove the basil and it’s good to go.
