🍕Quick Detroit Cheese Pizza
This same-day pizza dough for Detroit-style pan pies is fantastic because it requires minimal planning. In just 2 hours, you can be enjoying fresh pizza.
- Dough prep time: 15 minutes
- Dough rising Time: 1 hour 15 minutes
- Baking time: 20 minutes
- Total time with baking: approximately 2 hours
Ingredients
5 g yeast
255 g water (hot)
315 g all-purpose flour
5 g salt
5 g sugar
20 g olive oil
Directions
- Dissolve the yeast in hot water in a Pyrex cup, stirring until completely absorbed. In the bowl of a stand mixer, mix the flour, salt, and sugar thoroughly. Next, add the activated yeast, followed by the oil.
- In a stand mixer:
- Mix on low for 2 minutes, then stop and scrape down the bowl.
- Mix on medium-low for another 2 minutes, scrape down again.
- Mix on medium for 2 more minutes
- First Rise: Move dough to a large, oiled bowl, and cover it.
- Proof the dough in an oven set to 100°F for 45 minutes
- Add a generous amount of Extra Virgin Olive Oil (EVOO) on top.
4. Second Rise: Butter the bottom and sides of your 10 × 14 pan, then coat the bottom in a lite amount of EVOO.
- Spread the dough gently and cover to at least 70% of the pan. Generously oil the top of the dough again. Cover the pan with a towel.
- Place the covered dough in a warm oven set to 100ºF for 35 minutes.
5. Par-bake: After the second rise, remove the dough being gentle when you set it down to avoid encouraging it to collapse.
- Preheat your oven to 550ºF with a rack in the middle.
- Generously coat the top of the dough again with EVOO.
- Par-bake the dough for 5 minutes once the oven reaches temperature, rotating the pan halfway through. The dough should appear "dry" but not yet golden brown. This step ensures the crust rises well before adding toppings.
6. Top dough with:
- Cheese (0.8 pounds low moisture Mozzarella cut in cubes)
- Sauce
7. Final Bake: Return the pizza to the oven on the middle rack.
- Bake for 10-15 minutes, until the top turns golden and the cheese and oil are visibly sizzling and bubbling.
8. Let the pizza rest for 5 minutes, or enjoy it later at room temperature.
- To detach the dough from the pan use an offset spatula to gently chip away the crust from the edges going around the entire pie.
- Using a grill turner, slide the pizza lengthwise onto a cutting board. Then slice it with a chef's knife or a pizza wheel.
Adapted from mrgan to better suit the yeast activation process in my kitchen.