Let's be honest, everyone loves pizza, but does everyone make it at home? No. However, this recipe will show you a PERFECT recipe to do in your oven at home, with no need for pizza ovens or expensive equipment! This really is a must try. Those crispy cheesey edges are *chefs kiss*. Enjoy! 🔥
Pizza Pan: https://amzn.to/4bMFT1P
Full recipe below...
Dough:
450g flour
6g instant dried yeast
9g salt (2%)
338g water (75% hydration)
Olive oil (enough to cover baking sheet)
Method:
1. Add the yeast to the warm water and mix. Leave to bloom for 10 minutes. Meanwhile, add the salt and flour to a stand mixer bowl and mix together.
2. Once bloomed, pour the water yeast mixture into the flour and mix on a medium speed for 10 minutes, until smooth and elastic. Place into a lightly oiled bowl and leave to rise until doubled in size, roughly 2 hours. If you want more flavour in the dough, cover and rise for 30 minutes, then place into the fridge and leave to double in size overnight (use 1% yeast in recipe).
3. Once risen, knock the air of out the dough. If cold proofing, remove from fridge and leave to sit for 20 minutes to come to room temp. Cut the dough in half (this quantity makes enough for two pizzas in a 10x14 inch tray). Cover the pizza pan in olive oil, press the dough ball into the corners and leave to rest for 45 minutes. Stretch into corners one final time and rest for another 45 minutes or nearly doubled in size. Par-bake in a 250 C fan oven for 8 minutes until starting to colour. Remove from oven.
4. Top with the cheese (making sure to get some of the cheese down the edges of the dough), then bake in an oven of 250 C fan for 10-12 minutes until golden. Remove from the tray, top extra grated parmesan, then top with the sauce and pulled pork then cut into slices and serve. Enjoy!
Notes:
On Reddit: for authentic Detroit style, it needs 3.5g to 3.75g of dough per sq. inch of pan. My pan is 14 x 10 inch.
I used 750g dough so 3/4 of the recipe
Check timings when cooking
Weigh weight of dip in pot
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Marinara Sauce:
100g sun-dried tomatoes
150g roasted red peppers
2 tins plum tomatoes
1 sprig of fresh oregano
Sea salt
3 garlic cloves, minced
2 tbsp olive oil
1. Blitz together the sun-dried tomatoes, red peppers, plum tomatoes, oregano, salt and tabasco until smooth.
2. Heat the olive oil in a pan over a medium-high heat. Add the garlic and toast for 30 seconds, then pour in the spicy tomato sauce. Turn heat to medium, cover with a lid then cook for 15-20 minutes until thickened. Adjust seasoning to taste.
3. Set aside and leave to cool.
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Pulled Pork:
1.3-1.5kg pork shoulder, skin removed
Sprinkling of sea salt
2 tbsp vegetable oil (for searing)
250ml cider
500ml beef stock
2 heaped tsp chipotle paste
1 sprig of thyme, stalks removed
1 handful of fresh oregano leaves OR 1 tbsp dried oregano
1 tbsp apple cider vinegar
1 large garlic clove
Black pepper
Few pinches of sea salt
Few dashes of Worcestershire sauce
2 tbsp brown sugar (for the sauce at the end)
1. Mix together the tabasco, sriracha tabasco, thyme, rosemary, garlic, vinegar, salt and sugar in a bowl.
2. Add then pork shoulder into a dutch oven, cover with half of the marinade then pour in the cider to the bottom of the pan. Roast for 30 minutes uncovered in a 200 C fan oven to get some colour.
3. After 30 minutes pour the stock into the base, cover with a lid then cook in a 130 C fan oven for 4 hours until tender. Check every hour, basting with juices from the pan. 30 minutes before the end of cooking, remove the lid and leave to brown on top.
4. Remove the pork from the dutch oven and shred. Add the remaining juices into a saucepan with the remaining marinade ingredients and bring to a bubble. Reduce until thickened and syrup like, about 15 minutes, continuously stirring. Pour this oven the pulled pork and mix. Leave to cool.
Other:
200g cheddar cheese, grated
200g low moisture mozzarella, grated
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