Detroit Pizza
Pizza Dough with Poolish
October 1, 2020
Olive Oil Cornbread by Jessie Sheehan
October 7, 2020
Detroit Pizza
A classic Detroit pizza is made in a pan. It uses two kinds of cheese: mozzarella and “brick” cheese. Brick cheese is like a cheddar or limburger and is so named because it comes in a brick shape. In this recipe, the cheese goes directly on top of the dough and along the sides, so you get a crispy, cheesy outer pizza crust and a pizza dough that doesn’t get soggy from tomatoes.
Pair Recipe with:
Romaine Salad with Red Wine Vinaigrette
Similar Colavita Recipes:
Sausage Skillet Pizza
Deep Dish Chicago Pizza
Ingredients
Directions
Preheat oven to 450°F.
Allow your pizza dough to come to room temperature (if it’s been in the refrigerator, this will take about an hour).
Drizzle the pizza pan with Colavita olive oil, spreading it over the bottom and sides.
Place the pizza dough into the pan and stretch to outer corners of baking sheet, creating a rectangle. If the dough stretches back, let it rest for 5 to 10 minutes and stretch again.
Once you’ve stretched the dough, allow it to rest for 10 minutes until slightly puffed.
Drizzle the top of the dough with a little Colavita olive oil and place the pan with just the dough in the oven. Bake for 6 minutes. This is called par-baking will ensure a non-soggy pizza crust.
Remove the pan from the oven. Add the brick cheese to the pizza, placing it in between the sides of the pizza and the sides of the pan. Don’t be afraid to really fill the creases with cheese! This will give your pizza a truly crispy and cheesy edge. Sprinkle any remaining cheese over the top of the pizza.
Now sprinkle the mozzarella cheese on top of the pizza.
Put the pan back in the oven and bake for 15 minutes, rotating the pan halfway through the baking process. The cheese should be bubbling and golden brown.
Remove the pan from the oven.
Spoon the Colavita Crushed tomatoes over the top of the cheese. Sprinkle the Pecorino Romano over the top of the tomatoes, along with the oregano.
Return the pan to the oven and bake for just 2 more minutes
Remove the pan from the oven and allow it to rest for 2-5 minutes.
Chisel the pizza from the pan using a spatula and slide it onto a cutting board.
Drizzle with Colavita Roasted Garlic EVOO, if desired, cut into squares and serve.
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Ingredients
Directions
Preheat oven to 450°F.
Allow your pizza dough to come to room temperature (if it’s been in the refrigerator, this will take about an hour).
Drizzle the pizza pan with Colavita olive oil, spreading it over the bottom and sides.
Place the pizza dough into the pan and stretch to outer corners of baking sheet, creating a rectangle. If the dough stretches back, let it rest for 5 to 10 minutes and stretch again.
Once you’ve stretched the dough, allow it to rest for 10 minutes until slightly puffed.
Drizzle the top of the dough with a little Colavita olive oil and place the pan with just the dough in the oven. Bake for 6 minutes. This is called par-baking will ensure a non-soggy pizza crust.
Remove the pan from the oven. Add the brick cheese to the pizza, placing it in between the sides of the pizza and the sides of the pan. Don’t be afraid to really fill the creases with cheese! This will give your pizza a truly crispy and cheesy edge. Sprinkle any remaining cheese over the top of the pizza.
Now sprinkle the mozzarella cheese on top of the pizza.
Put the pan back in the oven and bake for 15 minutes, rotating the pan halfway through the baking process. The cheese should be bubbling and golden brown.
Remove the pan from the oven.
Spoon the Colavita Crushed tomatoes over the top of the cheese. Sprinkle the Pecorino Romano over the top of the tomatoes, along with the oregano.
Return the pan to the oven and bake for just 2 more minutes
Remove the pan from the oven and allow it to rest for 2-5 minutes.
Chisel the pizza from the pan using a spatula and slide it onto a cutting board.
Drizzle with Colavita Roasted Garlic EVOO, if desired, cut into squares and serve.