In the last 3 weeks we have made this 6 times. When Ross and I first started dating we went to this deep dish pizza restaurant in Austin, Texas called Via313. We easily became obsessed and have been craving it ever since. Although we could never recreate their pizza exactly, we can certainly try!!
What pan did you use?
We used a 10×14 Lloyd pizza pan. In addition, to the pizza pan I highly suggest using a pizza stone. We have tried making the pizza with and without a stone. Ross, my fiancé, and I both agreed the crust and overall outcome had a better result.
Detroit Style Pizza
Yield:
8
Prep Time:
10 minutes
Cook Time:
20 minutes
Additional Time:
1 hour 30 minutes
Total Time:
2 hours
Ingredients
For the dough
- 1 cup warm water (~85°F)
- 1 tsp rapid yeast
- 2 1/3 cup bread flour
- 1 1/4 tsp
- Olive oil
Assembling the pizza
- Pizza dough
- 3 cups pizza sauce (we use Rao's pizza sauce)
- 12 oz block low-moisture mozzarella, shredded
- Olive oil to coat pan
Instructions
- Using a stand mixer with the hook attachment, add bread flour, salt, yeast, and water. Mix until mostly combined.
- Lightly flour clean surface and dump out dough. Knead dough by hand until smooth, 2-3 minutes.
- Coat bottom of clean bowl with olive oil. Place dough in bowl and cover with plastic wrap. Allow to rise in a warm environment for 1 hour, to double in size.
- Preheat oven to 500°F with pizza stone on middle rack (pizza stone assists with distributing heat evenly and helps to create a golden bottom crust).
- Coat inside of 10x14 pizza pan with olive oil. Remove dough from bowl and stretch the dough to fit bottom of the pan. Make sure to get it snug in the corners. Cover with plastic wrap and allow to proof for 30 minutes while oven finishes preheating.
- Uncover dough. Cover entire top with cheese starting with the edges for a crunchy, cheesy crust.
- Spoon sauce into 3 rows across pizza, as shown. Bake on pizza stone for 16-18 minutes, once cheese is bubbly and golden.
- Remove from oven and let cool in the pan for 5 minutes. Use a spatula to separate crust from pan. Transfer pizza to a wired rack to continue to cool for additional 5 minutes. Once rested, move to a cutting board to cut into 8 slices and enjoy!
