Detroit Cheese

 

Servings:  2 - 4 per dough ball

Prep Time:  24 - 72 hours

Cook Time:  15 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

**You will need a 9 inch by 2 inch square cake pan or pizza pan

       

      Ingredients for Dough (Day 1 of 3 - Prep):

      • 500 grams all-purpose flour (Cerasota or King Arthur preferred) 
      • 310 grams cold water 
      • 12.5 grams kosher salt 
      • 10 grams extra virgin olive oil 
      • 1.5  grams instant yeast

        Procedure (Day 1 of 3 - Prep):

        1. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, mix together the cold water and yeast. 
        2. Add the all-purpose flour and mix for 3 minutes on lowest speed. 
        3. Allow the dough to rest for 20 minutes. 
        4. Add salt and resume mixing on lowest speed for 3 minutes. 
        5. With the mixer running, slowly add the oil and continue mixing until the dough is smooth and supple. 
        6. Allow the dough to rest for 30 minutes. 
        7. Divide the dough into two 396 gram balls (14 ounces).  
        8. Allow the dough balls to rest again for 30 minutes. 
        9. Place each dough in an oiled bag; label each dough DETROIT and date. Freeze until 3 days before class.

        Procedure (Day 2 of 3 - Prep):

        *48-72 HOURS BEFORE CLASS: REMOVE THE DOUGH FROM THE FREEZER AND PLACE IN THE REFRIGERATOR; THIS IS THE COLD FERMENT AND CAN BE DONE FOR 2-5 DAYS.

        1. MORNING OF CLASS:  After the dough has cold fermented for 2-5 days, remove the dough from the fridge and leave at room temperature-still covered-for 2 hours. 
        2. Coat the pan with olive oil and press the dough into the pan, going all the way to the corners.  Wrap the whole pan in a plastic grocery bag or loose fitting plastic wrap. Leave on the counter for MINIMUM OF 6 HOURS
        3. Preheat the oven to 425°F. 
        4. Bake the dough for about 12 minutes or until lightly golden brown. Allow to cool.

        Ingredients for Toppings:

        • 4 ounces cheddar cheese, grated
        • 6 ounces whole low-moisture mozzarella cheese, sliced thin (you can have your deli counter do this as well)
        • 1 - 28 ounce can of crushed San Marzano tomatoes OR whole peeled, put through a food mill
        • 1 tablespoon Romano cheese, grated
        • Pepperoni
        • Italian sausage, cooked
        • Fresh basil

          Procedure (Day 3 of 3 - Cook):

          1. Preheat oven to 425°
          2. Sprinkle the cheese around the perimeter of the par baked crust (to get the coveted cheese crown).
          3. Lay slices of cheese on top of the pizza. 
          4. Add your favorite toppings next. 
          5. Bake the pizza for about 15 minutes or until the filling cheese starts to bubble and the cheese crown starts to turn brown. 
          6. Remove the pizza from the oven and stripe the pizza with the crushed tomatoes. Sprinkle with Romano cheese then cut into 6 squares and eat hot!

             

             

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