Cooks Country Buddys Pizza Food

DETROIT-STYLE PEPPERONI PIZZA

Steps:

• Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.
• Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.
• Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.
• Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!
• Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
• Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.

DETROIT-STYLE PIZZA

Steps:

• Make the dough:
• In the bowl of a stand mixer, add the water and sea salt and stir to dissolve the salt. Add the flour and yeast and mix with a wooden spoon until the dough becomes a shaggy mass. Make sure that all of the flour is hydrated. Using the dough hook attachment, mix on medium-low speed for 4 minutes. Scrape the sides of the bowl and release the dough from the hook. Mix for an additional 4 minutes. It will now hold a round shape.
• Spray a bowl with nonstick cooking spray or brush lightly with olive oil. Place the dough into the bowl and cover with plastic. Let the dough relax for 15 minutes, and then shape the dough.
• Shape the dough:
• Lightly oil or butter the inside surfaces of a 9-by-13-in [23-by-33-cm] baking pan or Detroit pizza pan.
• Place the dough into the pan and use your fingertips to spread the dough out to the corners and sides of the pan. The dough will be sticky, so lightly dip your fingertips in oil to make stretching it easier. Set the pan aside, cover with plastic, and let rise in a warm area for1 1/2 to 2 hours, or until the dough is approximately 1/2 to 3/4 in [1.5 to 2 cm] tall in the pan.
• Make the sauce:
• Combine the tomatoes, sugar, oregano, basil, garlic, salt, and pepper and stir together in a medium saucepan. Bring to a simmer over medium heat, stirring periodically. Using an immersion blender or food processor, purée the sauce until smooth. Place it back over medium heat. Simmer the puréed sauce until slightly thickened, 5 to 10 minutes, stirring periodically.
• Keep the sauce warm for ladling over the pizza, or cool and refrigerate for up to a week. This recipe makes about 3 cups [710 ml] of sauce and it can also be frozen for up to 3 months, if desired. You will have more sauce than you need for one pizza.
• Top and bake the pizza:
• Preheat the oven to 475°F [240°C].
• Sprinkle the Parmesan cheese around the edge of the pizza where the dough touches the sides of the pan. This cheese will form a crispy, caramelized edge on the crust. If desired, place pepperoni in two rows of four down the length of the pizza, directly on top of the dough. Gently push the pepperoni into the dough.
• Sprinkle the mozzarella and brick cheeses over the surface of the pizza, spreading them all the way to the edges where the dough meets the sides of the pan. This cheese will also contribute to the crispy, caramelized edge on the crust. Season the top of the pizza with a pinch each of oregano and salt.
• Place in the oven and bake for 15 minutes. Look for an amber-colored top and crispy edges.
• After removing the pizza from the oven, use a small offset spatula or knife to loosen the sides of the crust from the pan. Slide the pizza out of the pan onto a cooling rack. At this point, if a crispier bottom is desired, you can put the pizza (out of the pan) directly onto the oven rack or a sheet tray and bake for an extra 5 minutes for a slightly more browned finish on the bottom of the crust.
• After you remove the pizza from the oven, top it with the warm sauce. Traditionally, it is ladled into two rows down the length of the pizza. Serve warm.
• Do Ahead:
• This pizza can be kept in the refrigerator for up to 3 days and reheated on a lightly oiled sheet tray at 475°F [240°C].

COOKS COUNTRY ST. LOUIS-STYLE PIZZA

Steps:

• Whisk together tomato sauce, tomato paste, basil and 1T sugar and oregano in a small bowl; set aside.
• Toss cheeses with liquid smoke in a medium bowl; set aside.
• Combine flour, cornstarch, 2 tsp sugar, baking powder and salt in a large bowl. Combine water and olive oil in measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto slightly floured surface and knead 3 or 4 times, until cohesive.
• Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack and heat oven to 475 degrees.
• Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12" circle, rotating parchment as needed. Lift parchement and pizza off work surface onto inverted baking sheet (not one in the oven).
• Top each piece of dough with half of the sauce and half of cheese. Carefully pull parchment off of baking sheet onto hot oven stone. Bake until underside is golden brown and cheese is completely melted, 9-12 minutes. Remove pizza and parchment from oven. Transfer pizza to cooling rack and let cool a few minutes. Assemble and bake second pizza. Cut into 2" squares. Serve.
• Note - dough can be made in advance. Once mixed tightly wrap dough in plastic and refrigerate up to 2 days.
• Variation - If you would like to add pepperoni arrange them on a paper towel lined plate, cover with paper towl and microwave 2 minutes. Let cool. Add to pizza either before or after cheese.