Detroit style pizza

Born in Detroit in the 1940s by pizza makers of Sicilian origin, Detroit style pizza has become the latest trend in the global gastronomic scene, winning the hearts of all pizza lovers.

This pizza is characterised by the stringy mozzarella that forms the characteristic ‘crown’ around the edges and its irresistible crunchiness. For perfect baking, our S series oven is the best choice.

Thanks to the combination of Delta-Power and Dual-Power technologies, every corner of the pizza is baked evenly, guaranteeing an excellent result in every bite. In addition, the steam valve of S series oven ensures ideal drying of the final product.

Here is the recipe for a perfect Detroit style pizza

INGREDIENTS for a 25x35x6h tray

For the dough:

400 g flour, type 0 or 00 (W 260/280)
300 g water
4 g fresh yeast
11 g salt
11 g extra virgin olive oil

Topping:

200 g tomato sauce
10 g salt
150 g mozzarella
350 g Wisconsin Brick cheese (scamorza or dry cheese will do too)
20 g extra virgin olive oil
1 garlic clove

Heat: S series Multibake
Pre-baking: 240 °C 40% top 60% deck, 7 minutes
Refining: 240 °C 40% top 60% deck, 8 minutes
Baking: 240 °C 40% top 60% deck, 15 minutes

HOW TO MAKE DETROIT STYLE PIZZA   

Dough:

1. Place the flour, yeast and 200 g water in the mixer. Start on first speed for 6 minutes.
2. Add the salt and the remaining water and switch to second speed. Drizzle the oil. At the end of the kneading phase, the dough temperature should be 26 °C.
3. Transfer the dough into an oiled container and leave it at room temperature for 60 minutes.
4. Fold the dough into a 700 g rectangle and leave at 26 °C for 2 hours.
5. Grease the baking tray, spread the dough using re-grinded semolina and place it in the tray, finish rolling it out (brush the surface with oil in case of pre-baking).
6. Place in a humidified cell or covered with film at 26 °C for a further two hours.
7. Heat S series Multibake to 240 °C, 40% top 60% deck.

Topping:

1. In another baking tray, brown a clove of garlic with the oil then add the tomato sauce. Cover with a perforated lid in order to keep the oven clean.
2. Bake for about 30-40 minutes depending on the amount of sauce.
3. Grate the Wisconsin brick cheese (alternatively use a scamorza or other dry cheese) and the mozzarella and mix them together.

 

For the next steps you can either choose Pre-Baking + Refining or Baking alone.

Pre-Baking:

1. Once S series has reached the set temperature, bake the pizza for 7 minutes.
2. Take out of the oven and blast chill.

Refining:

1. Set S series Multibake 240 °C, 50% top 50% deck.
2. Cover the pizza with 500 g cheese, starting with the sides and distributing it evenly.
3. Bake for 8 minutes with the steam valve open.
4. Once cooled, garnish with tomato sauce and a few basil leaves.

Baking:

1. To bake the pizza in one go, set the S series Multibake to 240 °C, 40% top 60% deck.
2. Top with 500 g of cheese, starting with the sides, distributing it evenly.
3. Bake for 14 minutes with the steam valve open.
4. Once cooled, garnish with tomato sauce and a few basil leaves.

With this recipe S series oven, you can prepare a perfect Detroit style pizza with a stretchy mozzarella and a super crunchiness. Try different toppings and flavours to create your unique version!