MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Emmy Squared Detroit Style Pizza
Categories: Pizza, Breads, Herbs, Cheese
Yield: 3 Pizzas

MMMMM-------------------------RED SAUCE------------------------------
1 1/2 tb Olive oil
1 oz Fine chopped yellow onion
3 cl Garlic; rough chopped
1/4 c Dry white wine
15 oz Can crushed tomatoes
1 1/2 ts Kosher salt
1/2 ts Dried oregano

MMMMM--------------------DETROIT PIZZA DOUGH-------------------------
1/4 c Warm water; 110ºF/43ºC
1 ts Granulated sugar
1 ts Instant yeast
1 1/4 c Cold water
4 c + 1 tb bread flour
2 1/4 ts Kosher salt
1 1/2 tb Oil

MMMMM-------------------COLONY SQUARED PIZZAS------------------------
1 c Shredded mild cheddar
1 c Shredded mozzarella
1 1/2 c Red Sauce
6 tb Fresh grated pecorino
- romano
1 c Thin pepperoni slices
3 tb Hot honey
Fresh basil

FOR THE RED SAUCE: Heat the olive oil in a medium saucepan over medium
heat. Add the onion and cook, stirring occasionally, until the onion
is translucent but not browned, 3 minutes. Stir in the garlic and
wine. Increase the heat to high and boil until reduced by half, 3 to
5 minutes.

Pour the mixture into a blender and add the tomatoes, salt, and
oregano. Pulse just to combine. Store the sauce in an airtight
container in the refrigerator for up to 3 days, or in the freezer for
up to 2 months.

FOR THE DETROIT PIZZA DOUGH: Start the dough 24 to 48 hours before
making the pizzas. Use a rubber spatula to mix the warm water, sugar,
and yeast in the bowl of a stand mixer fitted with a dough hook and
let stand for 5 minutes. After 5 minutes, the mixture should look
frothy. Add the cold water and mix to combine.

Sprinkle the flour and salt over the mixture. Turn the mixer on to
medium and mix just until the dough comes together. Leave the hook in
place and drape a kitchen towel around the open top of the bowl to
cover it. Let the dough stand for 10 minutes.

After 10 minutes, remove the towel and turn the mixer back on to
medium-low speed. Knead the dough, occasionally using the spatula to
pull down the dough if it climbs up the hook, until the dough is
smooth and elastic, 6 to 8 minutes. At this point, the dough will be
soft, sticky, and easily pull away from the sides of the bowl.
Increase the mixer to medium-high and drizzle in the oil, kneading
until absorbed, about 2 minutes.

Scrape out the dough onto a lightly floured counter. Spray the inside
of the mixer bowl with a light coating of cooking spray. Place the
dough back in the bowl and cover. Refrigerate for at least 8 hours.

Prepare three Detroit style pizza pans by generously spraying with
cooking spray. Place a dough portion in the center of each pan. Pat
each dough portion to stretch and spread it across the surface of its
pan.

Cover each pan with plastic wrap and secure it in place with rubber
bands at the opposite ends. Let the dough rise at room temperature
until the dough looks slightly puffy but not doubled, about 1 1/2
hours. After that, transfer the pans with the dough to the
refrigerator to chill for at least 2 hours or up to 36 hours before
assembling into Detroit pizza.

ASSEMBLING AND BAKING THE PIZZAS At least 2 hours before baking the
pizzas, place a baking steel or a pizza stone in the bottom third of
the oven and set the oven to 550ºF/288ºC.

Remove one pizza pan from the refrigerator (keep the others in the
fridge!) and discard the plastic wrap. Mix 1/3 cup cheddar & 1/3 cup
mozzarella in a small bowl. Sprinkle about two-thirds of the cheese
heavily around the edges of the pan and evenly scatter the remainder
in the central section of the dough. Using 1/2 cup of Red Sauce,
spoon two strips onto the pizza-each strip should be around 1 1/2"
wide, with about 1" between them. Sprinkle with 2 tablespoons
pecorino romano and scatter with 1/3 cup pepperoni slices (it will
seem like a lot of pepperoni, but the pepperoni will shrink and
shrivel in the oven).

Place the pan in the oven and bake for about 10 minutes, or until the
top of the pie is golden brown with crisp edges. Remove and let stand
on a wire rack for 1 minute. Using a small sharp knife, loosen the
pizza around all four sides and transfer it to a wire rack. Check the
bottom of the pizza crust-the crust should be browned-they won't be as
brown as the pizza edges, but it'll need to look like a good toasting.
If the crust looks pale, slide it onto the pizza stone. Bake for
another 2 to 3 minutes. If not, proceed to the next step.

Immediately drizzle with 1 tablespoon hot honey and scatter with fresh
basil leaves. Serve immediately. Repeat with the remaining pizza
doughs when ready for more.

RECIPE FROM: https://www.hummingbirdhigh.com

Uncle Dirty Dave's Archives

MMMMM

... "You don't get anything clean without getting something else dirty"C.Baxter

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