Homemade Detroit Style Pizza Bread Machine 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:

• Put the pizza dough in a large bowl and coat with 2 tablespoons of the olive oil. Cover the bowl with plastic wrap and let sit in a warm spot until the dough is slightly puffy, 30 minutes.
• Spread the butter all over the inside of a metal 9-by-13-inch pan and put the dough in the middle. Starting from the middle of the dough and using your fingertips, push the dough out to the corners of the pan. Cover with plastic wrap and place in a warm spot until puffy and doubled in thickness, about 1 hour. Push the dough all the way to the edges, recover with plastic wrap and let rest for 15 minutes more.
• Meanwhile, position an oven rack in the bottom third of the oven and preheat to 500 degrees F. Place a baking sheet on the rack to preheat.
• Combine the tomatoes and tomato paste in a blender and blend until smooth. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the garlic and cook until fragrant and soft but not brown. Add the tomato mixture, oregano, chile flakes, 1/2 teaspoon salt and 1/4 cup water, bring to a simmer, reduce the heat to medium low and cook until thick, about 15 minutes.
• Uncover the dough and cover evenly with the pepperoni. Sprinkle about 2 cups of the Cheddar evenly along the edges of the pizza. Sprinkle the remaining 1/2 cup Cheddar over the rest of the pizza, then top the entire pizza with the Havarti and scallions.
• Put the pan on the preheated baking sheet and bake the pizza until the edges are golden and the cheese is melted and bubbling, about 15 minutes.
• Loosen the sides and bottom of the pizza with a metal spatula and slide onto a cutting board. Spoon the sauce in 4 thick crosswise lines over the pizza. Cut into squares and serve.

DETROIT-STYLE PIZZA

Steps:

• In a small bowl, dissolve yeast in ¼ cup warm water; let stand 5 minutes. In a food processor, combine flour, salt, sugar; pulse to combine. Add yeast mixture and remaining water; process until a soft dough forms and rolls around the inside of the bowl, 45-60 seconds. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours., Punch dough down; let rest for 5 minutes. Grease the bottom of a Detroit-Style Pizza Pan or a dark 13x9-in. baking pan with olive oil; gently stretch dough into until dough starts to spring back; let stand 10 minutes and stretch again until dough almost covers bottom of pan. Cover and let stand until slightly risen and dough reaches the edges of the pan, about 30 minutes., Preheat oven to 500°. Place pepperoni on top of dough and top with cheese, making sure the cheese touches the edges of the pan. Spoon pizza sauce in 3 strips lengthwise over cheese. Bake, on the bottom rack, until cheese is bubbly and the edges are dark brown, about 15 minutes. Loosen edges of pizza from pan and immediately transfer to a wire cooling rack; let stand 5 minutes. Transfer pizza to a cutting board; cut into squares. Transfer cut pizza back to the wire rack and sprinkle with red pepper flakes, if desired.

HOMEMADE DETROIT STYLE PIZZA - BREAD MACHINE

Steps:

• This dough turned out really great in the bread machine. I will put another link to the original in the notes below in case you want to follow that. There are instructions for using the stand mixer, food processor, or by hand.
• When using the bread machine, you will mix your dry ingredients together, except for the yeast. That is last. So, measure and mix your flour and salt together first.
• Mix your wet ingredients together (water and olive oil) and pour them into your mixing pan. Make sure your paddle is already installed for mixing.
• Slowly pour the dry flour mixture on top of the wet mixture in the mixing pan and make a small well in the flour and add your yeast.
• Place mixing pan into your bread machine and lock it into place. Select the Dough setting for mixing and rising only. My machine has a 1 hour and 30 minute cycle. Press Start and let the mixing and rising begin.
• While the bread is mixing and rising, go ahead and start your sauce. In a med sauce pan add olive oil and cook your minced garlic, oregano, and red pepper until fragrant.
• Pour in your tomatoes and add the rest of the ingredients. Let simmer on low for about 30 minutes, until sauce thickens. You can place a lid on the pan slightly off center to reduce bubbles from splattering your stove.
• When the sauce is done, turn of the heat and let it cool it will be just fine.
• Turn oven to 500° to preheat.
• Once the dough is done you will want to prepare a 9x13 pan. I used a disposable foil pan to make my pizza and it worked just fine. Pour olive oil into the bottom of the pan. I would suggest spraying the sides of the pan with cooking spray to prevent the melted cheese from sticking.
• Remove your prepared dough from the bread machine and need into a ball. This dough is pretty loose, so a bit of oil on your hands will come in handy here. Use the olive oil in the bottom of the pan to completely cover the dough b rolling the dough ball in the bottom of the pan. Begin stretching the dough to fit the bottom of the pan. This may take two 2-3 sessions. Try to stretch the dough to the edges of the pan in a rectangle shape, without tearing it.
• After you have stretched the dough a bit, you can let it rest for 15. Then you can come back and stretch it some more. Once the dough is completely stretched to the edges and is well-oiled. Add half your pepperoni in 3-4 nice rows right on top of the crust.
• Top with shredded mozzarella and add your cubes of Havarti, spreading it evenly all the way to the very edges of the pan.
• Spoon sauce over the top in 3 even rows. You may not need all of the sauce, but I pretty much used most of it. There was about 1/4 cup leftover. Now add remaining pepperoni.
• When your pizza is fully assembled, place in preheated oven for baking.
• Bake in the oven at 500° for 25-30 minutes or until edges are browned and pepperoni is cupping and browning on the edges. This is the good stuff. Be patient.
• When pizza is done, run a spatula all the way around the edges of the pan to loosen the pizza. This may take a bit of work, but it will separate and your bottom crust will be nice and crispy. Carefully lift pizza out and slide it onto a cutting board.
• Cut pizza in squares and serve.
• So good! I tried to get a good 'slice' pic.

DETROIT-STYLE PIZZA

Steps:

• Combine the bread flour, semolina (or additional bread flour), yeast, sugar and 1 1/2 teaspoons of salt in a large bowl. Stir together the dry ingredients with a wooden spoon then make a well in the center. Pour in the water and 3 tablespoons of olive oil. Stir for 1 to 2 minutes until a stretchy, wet dough forms.
• Grease a large clean bowl with 1 tablespoon of olive oil and transfer in the dough. Lift and stretch the dough onto itself, bringing the edges into the center to form a tight-skinned ball. Flip the dough over, seam side down, cover the bowl with plastic wrap and place in a warm spot to rise for 1 hour, or until doubled in size.
• Once the dough has doubled, grease a 9-by-13-inch baking pan with the remaining 2 tablespoons of oil. Punch down the dough and turn it out into the prepared pan, stretching the dough so that it covers the bottom of the pan and reaches into the corners. Cover the dough with a clean kitchen towel and set aside in a warm spot to rise for 30 minutes.
• Meanwhile, place your oven rack in the lowest position and preheat your oven to 500 degrees F (260 degrees C).
• Prepare the sauce by combining the tomatoes, garlic, parsley, oregano and Italian seasoning in a bowl and season with the remaining 1/2 teaspoon salt and some pepper. Prepare the cheese by grating half and cutting the rest into 1-centimeter (1/2-inch) cubes.
• When the dough has risen, evenly scatter any toppings you're using straight onto the crust followed by the grated cheese, making sure to coat the whole crust including the very edges. Scatter the cubed mozzarella over top, again, paying particular attention to the very edges of the crust. Finally, dot the sauce over the cheese in a 4-by-3 grid. (You can also spoon the sauce onto the pizza in three long lines - the main thing is that you don't cover all of the cheese or crust with the sauce.)
• Bake the pizza for 15 to 17 minutes, or until the cheese has melted, is golden brown all over and is super crispy around the edges. Allow the pizza to cool in the pan for 10 minutes before cutting into twelve squares and serving.

DETROIT-STYLE PIZZA

Steps:

• Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
• Drizzle remaining olive oil over the bottom of a 10x14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume, about 1 hour. Prepare sauce and cheese in the meantime.
• Combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic, about 15 minutes.
• Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).
• Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together.
• Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so.
• Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce.
• Bake in the preheated oven until pizza is somewhere between golden brown and golden black, about 15 minutes. Let cool for 5 minutes.
• Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.

PIZZA HUT STYLE PIZZA DOUGH (BREAD MACHINE)

Steps:

• Add ingredients (except for cornmeal) to machine bread pan in order as per manufacturer's instructions.
• Set to "Dough" cycle.
• Lightly grease one 9 x 13-inch pan and sprinkle with cornmeal.
• When the dough cycle is complete, roll out dough and place in pan.
• Let rest in pans for 10-15 minutes.
• Add toppings of your choice.
• Bake at 350°F until done (approximately 20 minutes, depending on the thickness of toppings).
• I make the pizza in 9x13 rectangular pans rather than the round pizza pans, because the squares pieces are easier to reheat and pack in school lunches.

PEPPERONI PIZZA BREAD FOR THE BREAD MACHINE

Steps:

• Measure carefully.
• Place all ingredients except pepperoni into bread machine in order as directed by manufacturer.
• Add pepperoni (I think I will chop it up) 10 minutes before last kneading cycle ends (or at raisin/nut signal if your machine has it).
• Use basic white cycle and medium or light crust color.
• Do not use delay cycle.
• When baked remove from pan and cool on wire rack.