In a large mixing bowl combine the yeast and water. Add the flours and salt to the bowl and stir together until well mixed and a shaggy dough is formed.
Knead the dough by hand while in the bowl as best as you can for about 10 minutes. The dough will be very sticky, but will become a little less sticky as you knead.
Scrape the dough from the sides of the bowl so the dough is in one big blob in the center of the bowl and let the dough rest for 5 minutes.
Add the olive oil to a dark METAL 9x13 baking pan. Scrape the dough from the bowl into the pan and flip the dough around a couple times to coat in the oil.
Use your fingers to stretch the dough to the edges of the pan evenly to fit the pan as well as you can (you wont be able to get the dough to stay completely to the edges, but thats OK). Loosely cover the pan and place in a warm spot to allow the dough to rise, about 1 hour.
Preheat the oven to 475°F.
Uncover the dough and lay the cheeses evenly all over the dough making sure there is plenty of cheese at the very edges where the dough meets the pan.
Spread the tomato sauce in two separate rows down the center of the pizza.
Bake the pizza in the preheated oven for 18 to 20 minutes or until the edges of the pizza are dark and crispy.
Remove the pizza from the oven and use a thin spatula all the way around the edges of the pan to loosen the pizza. Carefully lift it out and slide it onto a cutting board. Cut the pizza into squares and serve.
It's important to use a dark metal pan when baking, it helps give the pizza it's dark crisp edge.
Traditionally Detroit Style Pizza uses Wisconsin Brick cheese, but a mozzarella and cheddar blend is a good substitute if you can't find Wisconsin Brick cheese.
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