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Detroit Style Pizza - Italian Sausage and Salami

Prep Time30 minutes
Rise Time2 hours
Course: Main Course
Cuisine: Italian
Servings: 6 people

Equipment

  • 1 Stand Mixer
  • 1 Steel Detroit Style Pizza Pan Available at (https://detroitstylepizza.com/products/10-x-14-steel-dsp-pan)
  • 1 Thermometer For measuring the water temperature

Ingredients

  • 2 tbsp vegetable oil or EVOO Detroit Steel Pan doesn't allow EVOO
  • 3/4 cup warm water 110 degree Fahrenheit
  • 1 tbsp active dry yeast
  • 2 1/4 cups All-Purpose flour
  • 1 1/2 tsp sea salt
  • 16 ounces Low Moisture Mozzarella
  • 1 cup Italian Sausage Casing Removed Available at (http://littlechefblog.com/italian-sausage-casing-removed/)

Pizza Sauce (As Needed)

  • 1 tbsp olive oil extra virgin
  • 3 cloves garlic, minced
  • 15 ounces tomato sauce
  • 1 tsp salt
  • 1 tsp basil leaves (dried) or a few leaves (fresh)
  • 1 tsp dried oregano

Instructions

Making the Pizza Dough

  • If using a Detroit style pan, pour the 2 tablespoons of vegetable oil onto the pan and coat the pan evenly. If using a standard 9x13-inch pan, use the darkest pan that you have, to give the best crust possible and coat with extra virgin olive oil.
  • Measure out 110 degrees Fahrenheit and add to the bowl of the stand mixer. Add in the yeast and gently mix to bloom the yeast. Let bloom for 10 minutes or until you have a nice bubbly water-yeast mixture.
  • Add in the flour and salt and knead with a dough hook for about a minute. Once combined, add in an extra tablespoon of oil and continue to knead for about 3 minutes.
  • After the dough has been kneaded, move the dough over to the baking pan. Dimple your fingers gently into the dough to spread the dough across as much of the pan that you can, without forcing the dough. This will be repeated every 15 minutes to spread the dough until it hits the edges, working gently, but making sure to not rip or tear the dough. Cover with plastic wrap between spreads.
  • Once the dough has been spread across the pan, cover the dough with plastic wrap and allow to rise for about an hour.

Making the Pizza Sauce

  • While the dough rests, turn the stove on to medium heat and place about a tablespoon of extra virgin olive oil into a small pot. Add in the garlic and heat until fragrant, stirring occasionally to prevent the garlic from burning.
  • Add in the tomato sauce, basil, oregano, and salt and simmer for about 15 minutes.
  • Set aside and allow to cool until you are ready to do the final assembly. Store the leftover pizza sauce for your next pizza. You can freeze it in a ziplock bag for up to 3 months.

Assembly and Baking

  • Preheat the oven to 500 degrees Fahrenheit.
  • Uncover the dough and add the Mozzarella cheese on top of the dough, ensuring that the cheese goes all the way to the edges of the pizza (and touching the pan).
  • Add the toppings generously and distribute as uniformly as you can. If someone has peculiarities with any of the toppings, you can always just top half the pizza with those toppings.
  • Pour two streaks of the pasta sauce along the top of the pizza.
  • Bake the pizza for about 15 minutes or until the edges are golden brown and the cheese is nicely melted. You can cook the pizza directly on the bottom of your oven to try and give the bottom of the pizza a better crust.
  • Allow to cool for about 5 minutes before transferring the pizza to a cutting board to slice and serve.