![]() When the cheese melts, it’ll bake into the edge of the pizza and turn brown and crispy. IMPORTANT: Spread the cheese out all the way to the edge of the pan. Start with a layer of good-quality pepperoni, then follow with the shredded cheese blend. This is an indication that it’s ready for toppings. Cool and reserve the sauce until it’s time to finish the pizza.Īfter the second rest, the pizza dough should look a little puffy. Stir the sauce, then simmer it for 10 minutes. Prepare my simple, San Marzano tomato sauce recipe (link: ) and to it, the dried oregano, granulated garlic, and red chili flake. Cover the pan with a damp cloth and rest the dough rest for one hour. Make sure the entire bottom of it is covered with dough. Press the dough out to the edges of the pan. A Detroit style, blue steel pan is customary, but an aluminum non-stick pan will do the trick too. Place the dough in a 10×14 (9×13 works too), rectangular pan. Once the dough doubles in size, it’s ready. Dust the top of the dough with some flour, wrap the bowl tightly with some plastic film, then let the dough rest for 4 hours at room temperature. Lightly grease a large mixing bowl with some extra virgin olive oil, then add the pizza dough flat-side down. Do this until the surface of the dough feels tight, but don’t tear it. Now, shape it into a ball tucking the dough underneath and inside of itself. The pizza dough will eventually become smooth and silky in texture. ![]() Try to avoid adding excessive amounts of flour to keep the dough from sticking. Turn the dough out onto a lightly floured work surface and knead it for eight to ten minutes. This step allows for the flour in the dough to completely hydrate and make it easier to knead. Place a damp cloth over the bowl and let it rest for twenty minutes. Gently mix and pinch the dough for about five minutes or until it comes together and it evenly wet. Give the mixture a quick stir, then add the bread flour to the bowl. Let the mixture rest for a few minutes so the yeast can activate. Stir the mixture until the salt has completely dissolved, then sprinkle in the dry yeast. Place the warm water and kosher salt in a large mixing bowl. Same-Day Pizza Dough for a Classic Detroit Style Deep Dish Pizza (This classic Detroit style deep dish pizza recipe was developed for the Ooni Pro Oven, but it produces a beautiful pizza when cooked in a conventional oven too.)Ībout 30 minutes before baking, preheat the Ooni Pro oven so that the stone temp is 400☏ and the ambient temp is 350☏.
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