Hands up if like me, you too are a lover of pizza - I mean what's not to like...
You can have pizza as simple as you like, with just tomato sauce, mozzarella and fresh basil or you can have pizza loaded with all your favourite veggies and meats and smothered in various cheeses. The toppings are endless and YES! PINEAPPLE does belong on pizza...
Naples, Italy, was the birthplace of pizza and its popularity has spread world wide over the centuries and each corner of the world has put their stamp on it. Being a lover of pizza I thought I'd tried most styles of pizza, however when I was recently researching recipes I came across a recipe for a Detroit style pizza. Intrigued by this unusual looking pizza, I knew I had to give it a go and I'm so glad I did - it turned out LUSH!
If you're wondering what a Detroit Pizza is and what makes it so different, let me explain.
Detroit style pizza is a rectangle deep dish pizza topped with Wisconsin brick cheese and a cooked tomato based sauce. The crust is crunchy and slightly chewy and the cheese bakes into the edges which makes the dough even crunchier...
Never having been to Detroit and actually trying one of these delicious sounding pizzas, I decided to source out some recipes and get creative in the kitchen. The results were delicious and I hope I've done the Detroit style pizza justice...
The sauce on top of the pizza sounded kinda strange, however I now think it's genius and the crunchy dough is awesome. Different from your usual pizza, but still an amazing addition to the world of pizza.
Liking the sound of this unusual pizza, then give our recipe a try and let us know what you think. Tag us in your Instagram pictures, we love seeing your recreations of our recipes...
Happy Cooking!
The Chai Home 😋
INGREDIENTS
Makes 1 large pizza in a 36 x 24 cm oven tray
For the dough
2 & 1/4 cups of plain flour
1x sachet of fast acting yeast
2x large pinches of sea salt
3/4 cups of warm water
3/4 cup of olive oil
For the sauce
400g of tomato passata
2x large pinches of sea salt
large pinch of black pepper
2x tsp of oregano
drizzle of olive oil
Toppings
Italian Salami
1x cup of grated mozzarella
1x cup of grated cheddar
METHOD
In a large mixing bowl add the flour and salt and mix together.
Add the yeast to the warm water and mix together. Add to the flour along with the olive oil and combine together with your hands. Bring together into a ball and then transfer to your greased tray (we used olive oil).
The dough is not like normal pizza dough, it's a lot wetter.
Using your finger tips dimple the dough and cover with a clean dry tea towel and leave for 15 minutes in a warm place.
After 15 minutes take the tea towel off and using your finger tips dimple the dough again working it towards the edges, but not fully to the edges.
Cover with the tea towel again and leave for 1 hour in a warm place.
Preheat oven to 260C.
Once your dough has had its hour proving time it's time to add the cheese and salami.
Sprinkle all of the cheese evenly over the dough and make sure to go all the way to the edges - this is a crustless pizza. The cheese will melt and bake into the edges of the dough, making it even crustier.
Evenly spread out the salami and place the pizza on the top shelf of the oven and bake for 8 minutes and then rotate it 180 degrees to ensure even baking. Cook for a further 8 minutes or until the crust is golden and crunchy.
Remove from the oven and let stand in the tray for 5 minutes before transferring it to a large chopping board.
I like to prepare the tomato sauce now, however you can prepare it while the pizza is cooking. This sauce takes only a few minutes to make and is super easy.
Simply add all of the sauce ingredients to a small sauce pan, stir and heat on a high heat for 2-3 minutes until hot.
When you've transferred the pizza to the board use a ladle and ladle two lines of the sauce lengthways along the pizza.
Slice into squares and serve. I find it easier to use a knife rather than a pizza cutter to slice the pizza - wait for that crunch...
ENJOY!
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