|YIELDS: 8 Servings
|PREP TIME: 25 mins
|COOK TIME: 25 mins
|TOTAL TIME: 50 mins
Detroit style pizza is the ultimate deep dish pizza, with a crunchy cheesy crust that makes your mouth drool for more! This pizza recipe is a keeper!
550 g Dough Ball
1 28oz can of San Marzano Tomatoes, drained well and crushed fine
1 Whole Pepperoni Stick, sliced 1/8th to 1/4″ thick, by hand
10 oz shredded cheese, mozzarella and provolone 50/50 blend
Melted butter, ghee or brown butter
Finely chopped basil
Freshly grated parmesan
Boar’s Night Out White Lightning Double Garlic Butter, to season
212 g King Arthur Bread Flour (the blue) (substitute 212 g Caputo gluten-free flour for gluten-free option)
128 g filtered or bottled water
3.50 g Instant or Active Dry Yeast
6.50 g kosher salt
- Take the dough out of the fridge and let rise for 2 hours at room temp
- Prepare all ingredients, as needed
- 1 hour before cooking, fire up your oven or smoker to 550°F. If your oven or smoker only goes to 500°F, that will be fine, just adjust and add some cooking time
- After the dough has risen for 2 hours, press it into the Lloyd Pan as shown in the video.
- Cover and let rise 1 more hour.
- After 1 hour, uncover the pan and brush with butter.
- Top with cheese, then tomatoes, then season with BNO Double Garlic, then add pepperoni, basil and parmesan as shown in the video.
- Place pan on smoker and cook for 13 minutes, uncovered.
- Rotate 180 degrees and cook another 13 minutes.
- Remove pan from smoker and let rest for at at least 5 minutes.
- Remove pizza from the pan, as shown in the video.
- Slice, serve and ENJOY!
Matt Frampton’s Pizza Dough Instructions:
- You need a food scale, it’s the only way Matt measures. This makes a 350g pie, so just multiply it for as many as you want.
- If you have a stand mixer: Using a dough hook, take about half the flour, all the water and the yeast and mix it well, for about 5 min on slow. Cover and let it stand for 20 minutes. This part is important, it gives the dough a chance to get fermentation started. It is also important not to add salt here. Salt can hold back the production, or even kill yeast if it hasn’t had a chance to wake up.
- Then, add the salt and turn the mixer back on slow. Slowly add the rest of the flour back in and let it mix with the dough hook for about 15 minutes.
- If you don’t have a stand mixer, just mix all the ingredients together well in a bowl, then knead the dough for a good solid 20 min by hand on a floured surface.
- Split up the dough into the quantity you made (you can eyeball or use a scale). Now ball up each dough and coat well with olive oil.
- Put dough in container and stick it in the fridge immediately. It should be in the fridge at least overnight and no longer than 5 days. This timing is important, the dough is fermenting. 24 hours = good. 48 = real good. 72+ hours = best. I’ve recently become a massive fan of how this dough tastes after a 5 day cold ferment. Try it!
- When you are ready to cook, take the dough out of the fridge and set it on the counter at room temp for 1-2hrs before cooking. Much longer than this and it will over rise. Less than an hour, it’s just tough to stretch. This timing is important, just like the fridge.
Tips: Put the dough in 48oz Round Glad containers with a very small pin hole in the lid for gas to escape. They are ideal size for when it’s going to rise.
You can make extra and freeze the dough balls for a very long time! Just put them in individual ziplock freezer bags instead. When you are ready to use them, take the dough out of the freezer bag while frozen and stick it in the Glad container and in the fridge for 3-4 days, then they are ready.