How To Make Detroit Deep Dish Pizza
Welcome Friends. Welcome to another pizza of the week, and this week we are making
Detroit deep-dish pizza, a Motor City Classic! Some say this is a descendant of a Sfincione.

Ingredients:
425 mL (1 ¾ cups) 90ºF water
75g (125 mL / ½ cup) durham semolina flour
10 mL (2 tsp) sugar
10 mL (2 tsp) instant dry yeast
500g (875 mL / 3 ½ cups) bread flour
10 mL (2 tsp) sea salt
canola oil
680g (24 oz) shredded Wisconsin Brick cheese (https://en.wikipedia.org/wiki/Brick_cheese)
350g sliced peperoni
1 recipe of our Detroit Pizza Sauce: https://youtu.be/c5O_uYyy1FI

Method:
Combine water, semolina, yeast and sugar to the bowl of a stand mixer.
Let sit for 5 - 10 mins to ‘prove’ the yeast.
Mix the flour and salt into the water yeast, until fully combined and a ragged ball is formed.
Let rest for 15 minutes.
Knead on med speed for 7-8 mins until smooth and elastic.
Divide dough into two balls and place in oiled bowls.
Cover bowls and let rise for 1-2 hours.
Generously oil 2 Detroit Style Pizza Pans; bottom and sides.
Place each dough ball in a 10 x 14 pan and press out as much as you can until it springs back.
Cover and let rest for 5-10 mins.
Uncover and fully press out dough so it’s all the way to edges and into the corners.
Cover and let rise at room temperature for 2 hours, it will rise about a ½ way up the pan.

Preheat oven to 475ºF.
Traditionally pepperoni is placed directly onto dough under the cheese with sauce on top.
The sauce is ladled on top in two stripes either before or after cooking.
Cook for 15-20 minutes.
It's done when you have a golden bottom crust.
Use a spatula to work the pizza out of pan and onto a cutting board.
Le Gourmet TV Is Now - Glen & Friends Cooking!

Here's where we got the pans: https://detroitstylepizza.com/....product/10-x-14-stee

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