Detroit Style Pizza

Course Pizza

Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5-10 minutes until light foam surfaces and little bubbles are visible.
Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms.
Cover with plastic wrap and let rest for 15 minutes which will allow the dough to relax before kneading.

After resting, knead the dough in the bowl for 6-8 minutes.
Cut off a piece of the dough and stretch the dough thin to test for a gluten window.
2 hour: Cover the bowl with plastic wrap and let rise until roughly doubled in size, about 60 minutes.
24 hour (or more): Add the dough to a large container (or keep in the bowl) and place in the fridge. Let the dough cold ferment for up to 4 days. Once ready to make pizza, set the dough on the counter at room temp for 1-2 hours and proceed as normal from step 3.

Drizzle olive oil into a 10x14 Detroit style pizza pan until the bottom is lightly covered. Turn the ball of dough into the pan, grease both sides, and lightly flatten dough out to the edges.
Cover the pan and let the dough proof for about 60-90 minutes, during which the dough will relax to the edges of the pan. At the end of proofing, the dough should be slightly puffy. Spread the dough out to the edges of the pan with your fingers and pop any really large air bubbles that may leave a thin spot in the dough.
During this time, make your sauce and prepare any toppings you want. Preheat a conventional oven to 450 F, or the Ooni Koda to max heat.

Sprinkle a little oregano and garlic powder evenly over the bottom of the pie.
Add the toppings of choice (meats, veggies, etc.) next and spread the low moisture mozzarella (or Wisconsin brick if available) all over the pizza ensuring it touches the edges of the pizza so we get the crispy edges when it bakes.
Note: Some places put the toppings over the cheese (like crispy pepperoni's), do it how you want it!
Finish the pizza with a couple of spoonfuls of the sauce. I like doing it in 3 to 4 straight lines.

Ooni Koda 16 directions:
Set heat to maximum flame and let the stone heat to 900 degrees F, about 15 minutes.
Turn the flame to the lowest setting. Place the pan lengthways on the far right side away from the flame. Let cook for 3 minutes, rotate the pan once, then cook for another 3 minutes. Slice into 8 pieces and enjoy.
Conventional oven directions:
Set heat to 450 degrees F.
Add the pan to the oven and let cook until the top is starting to brown about 15-20 minutes. Slice and enjoy
Sprinkle with fresh parm, basil, or any last accouterments. Slice into 8 pieces and enjoy

Add the can of tomatoes, butter, garlic, onion, oregano, red pepper, and a small pinch of salt to a saucepan. Stir to combine. Set heat to medium-low and let cook undisturbed for 15 minutes. Stir once and let cook for another 15 minutes.
Blend the sauce (optional). Taste the sauce, add salt if needed.
Store in the fridge for up to a week.