Detroitmoderate
Chicago-Detroit Hybrid
Detroit form, Chicago instincts: 20% semolina dough, brick cheese to the walls, a thick blanket of crumbled fennel sausage under the sauce. A pan-pizza answer to deep-dish.
chewycrispythick crustcheese-forwardoilyslow bake
Part of the Detroit family.
Equipment
- 10×14" blue-steel Detroit pan
- infrared thermometer
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| Bread flour | 80.0% | 213 g |
| Semolina | 20.0% | 53 g |
| Water | 73.0% | 194 g |
| Fine sea salt | 2.2% | 6 g |
| Instant dry yeast | 0.5% | 1 g |
| Olive oil | 3.0% | 8 g |
| Total (1 × 475 g) | 178.7% | 475 g |
Toppings (per pizza)
Steps
- Mix10 min
Combine and knead 10 minutes; the semolina-blend dough will be slightly grittier.
- Cold ferment24 h
Refrigerate the bulk dough 24 hours.
- Pan press30 min
Oil the pan with 2 tbsp neutral oil; press the dough; rest 30; press again to corners.
- Pan proof1 h 30 min
Cover and proof 90 minutes.
- Top — Chicago style
Brick cheese to the pan walls, then a thick layer of crumbled fennel sausage covering the cheese — Chicago-style under the sauce. Light grate of pecorino.
- Bake18 min
500 °F lower rack, 16–20 minutes — the sausage layer slows the bake. Broil 60 seconds if needed.
- Stripe sauce
Off-heat: stripe the tomato across the top. Pinch of oregano.