Detroit-style pizza recipe
To make the dough, set up a stand mixer with the dough hook. Add the flour, sugar, yeast and a quarter of the water to the bowl. Mix on a slow speed. Once the dough has come together into a messy ball, add another quarter of the water and continue to mix until the dough forms into a ball again. Then add another quarter of the water, turn the speed up to medium and mix until it forms into a ball again. Add the salt and the remaining water. Mix on a medium speed until the dough forms into a smooth ball that has an ice cream-like texture.Grease a large bowl with oil. Place the dough in the bowl, cover with cling film and leave in a warm place (or cover with a warm damp cloth) for approximately 2 hours, or until the dough has doubled in size. Grease a 20x15cm/6x8in baking tin with oil, making sure to coat the base as well as the sides.Transfer the dough ball to the tin and press the dough lightly with your fingertips to spread across the surface area of the tin.Leave to prove again in a warm place for 3 hours, or until the dough has completely filled the corners of the tin. To make the tomato sauce, place all of the ingredients, except the salt and sugar, in a large saucepan. Stir well and simmer over a low–medium heat for 45 minutes. Stir frequently but make sure not to add any burnt or charred bits from the sides to the sauce.Once cooked, season the sauce with salt and sugar and stir well. Use a hand-held blender to blend the mixture until it is 70% smooth. Keep warm. Preheat the oven to its maximum temperature (250C–260C/230–240C Fan/Gas 8–9), using a solid baking tray on which to bake. Place the baking tin in the oven and bake the dough for 7–8 minutes, or until turning golden brown on top.Remove the dough from the tin, using a sharp spatula around the edges and taking care not to cut into the dough. Cool on a wire rack for 10 minutes.Put the empty baking tin back in the oven to heat up for 5–8 minutes, or until piping hot.Remove the tin from the oven and place the dough back into the tin. As quickly as possible, take the mozzarella and squeeze against the sides of the tin, on top of the dough. Do the same with the cheddar and spread the remaining cheese over the middle of the dough. You should hear a sizzle which means you are building a wonderful crunchy frico cheese crust (but take care to make sure it is not your fingers sizzling).Return to the oven for 6–7 minutes, or until the cheese starts to turn golden brown.Remove from the oven and add a ladle of the tomato sauce. Spread on top of the dough, making sure not to touch the edges. Top with the pepperoni and return to the oven for 3–4 minutes, or until the pepperoni slices have curled upwards.Remove from the oven and remove the pizza from the tin – use a sharp spatula to ease the cheese from the edges. Be very careful to not break the cheese crust. Leave for 1 minute, then use a sharp knife to cut the pizza into four slices.Smash the burrata with a spoon and evenly top each pizza slice with the burrata. Sprinkle the Parmesan and chives on top and drizzle the hot honey over each slice. Serve immediately. To make the dough, set up a stand mixer with the dough hook. Add the flour, sugar, yeast and a quarter of the water to the bowl. Mix on a slow speed. To make the dough, set up a stand mixer with the dough hook. Add the flour, sugar, yeast and a quarter of the water to the bowl. Mix on a slow speed. Once the dough has come together into a messy ball, add another quarter of the water and continue to mix until the dough forms into a ball again. Then add another quarter of the water, turn the speed up to medium and mix until it forms into a ball again. Once the dough has come together into a messy ball, add another quarter of the water and continue to mix until the dough forms into a ball again. Then add another quarter of the water, turn the speed up to medium and mix until it forms into a ball again. Add the salt and the remaining water. Mix on a medium speed until the dough forms into a smooth ball that has an ice cream-like texture. Add the salt and the remaining water. Mix on a medium speed until the dough forms into a smooth ball that has an ice cream-like texture. Grease a large bowl with oil. Place the dough in the bowl, cover with cling film and leave in a warm place (or cover with a warm damp cloth) for approximately 2 hours, or until the dough has doubled in size. Grease a large bowl with oil. Place the dough in the bowl, cover with cling film and leave in a warm place (or cover with a warm damp cloth) for approximately 2 hours, or until the dough has doubled in size. Grease a 20x15cm/6x8in baking tin with oil, making sure to coat the base as well as the sides. Grease a 20x15cm/6x8in baking tin with oil, making sure to coat the base as well as the sides. Transfer the dough ball to the tin and press the dough lightly with your fingertips to spread across the surface area of the tin. Transfer the dough ball to the tin and press the dough lightly with your fingertips to spread across the surface area of the tin. Leave to prove again in a warm place for 3 hours, or until the dough has completely filled the corners of the tin. Leave to prove again in a warm place for 3 hours, or until the dough has completely filled the corners of the tin. To make the tomato sauce, place all of the ingredients, except the salt and sugar, in a large saucepan. Stir well and simmer over a low–medium heat for 45 minutes. Stir frequently but make sure not to add any burnt or charred bits from the sides to the sauce. To make the tomato sauce, place all of the ingredients, except the salt and sugar, in a large saucepan. Stir well and simmer over a low–medium heat for 45 minutes. Stir frequently but make sure not to add any burnt or charred bits from the sides to the sauce. Once cooked, season the sauce with salt and sugar and stir well. Once cooked, season the sauce with salt and sugar and stir well. Use a hand-held blender to blend the mixture until it is 70% smooth. Keep warm. Use a hand-held blender to blend the mixture until it is 70% smooth. Keep warm. Preheat the oven to its maximum temperature (250C–260C/230–240C Fan/Gas 8–9), using a solid baking tray on which to bake. Preheat the oven to its maximum temperature (250C–260C/230–240C Fan/Gas 8–9), using a solid baking tray on which to bake. Place the baking tin in the oven and bake the dough for 7–8 minutes, or until turning golden brown on top. Place the baking tin in the oven and bake the dough for 7–8 minutes, or until turning golden brown on top. Remove the dough from the tin, using a sharp spatula around the edges and taking care not to cut into the dough. Cool on a wire rack for 10 minutes. Remove the dough from the tin, using a sharp spatula around the edges and taking care not to cut into the dough. Cool on a wire rack for 10 minutes. Put the empty baking tin back in the oven to heat up for 5–8 minutes, or until piping hot. Put the empty baking tin back in the oven to heat up for 5–8 minutes, or until piping hot. Remove the tin from the oven and place the dough back into the tin. Remove the tin from the oven and place the dough back into the tin. As quickly as possible, take the mozzarella and squeeze against the sides of the tin, on top of the dough. Do the same with the cheddar and spread the remaining cheese over the middle of the dough. You should hear a sizzle which means you are building a wonderful crunchy frico cheese crust (but take care to make sure it is not your fingers sizzling). As quickly as possible, take the mozzarella and squeeze against the sides of the tin, on top of the dough. Do the same with the cheddar and spread the remaining cheese over the middle of the dough. You should hear a sizzle which means you are building a wonderful crunchy frico cheese crust (but take care to make sure it is not your fingers sizzling). Return to the oven for 6–7 minutes, or until the cheese starts to turn golden brown. Return to the oven for 6–7 minutes, or until the cheese starts to turn golden brown. Remove from the oven and add a ladle of the tomato sauce. Spread on top of the dough, making sure not to touch the edges. Top with the pepperoni and return to the oven for 3–4 minutes, or until the pepperoni slices have curled upwards. Remove from the oven and add a ladle of the tomato sauce. Spread on top of the dough, making sure not to touch the edges. Top with the pepperoni and return to the oven for 3–4 minutes, or until the pepperoni slices have curled upwards. Remove from the oven and remove the pizza from the tin – use a sharp spatula to ease the cheese from the edges. Be very careful to not break the cheese crust. Remove from the oven and remove the pizza from the tin – use a sharp spatula to ease the cheese from the edges. Be very careful to not break the cheese crust. Leave for 1 minute, then use a sharp knife to cut the pizza into four slices. Leave for 1 minute, then use a sharp knife to cut the pizza into four slices. Smash the burrata with a spoon and evenly top each pizza slice with the burrata. Smash the burrata with a spoon and evenly top each pizza slice with the burrata. Sprinkle the Parmesan and chives on top and drizzle the hot honey over each slice. Serve immediately. Sprinkle the Parmesan and chives on top and drizzle the hot honey over each slice. Serve immediately.