Detroit Style Pizza

joeats.net

Andrew Brady

subheading: SCALE:

subheading: For the pizza dough:

3 ⅓ cups Anna Organic TIPO ’00’ Flour 500 g

2 T Cento Organic Extra Virgin Olive Oil 20 g

1 ⅓ c water 300 g

1 tsp yeast 4 g

2 tsp kosher salt 7 g

1 tsp honey 8 g

¼ C extra virgin olive oil (for the pan)

subheading: For the pizza sauce:

1 28 can whole Cento Organic Certified San Marzano Tomatoes, drained

1 T extra virgin olive oil

1 small yellow onion, grated or finely chopped

2 cloves garlic, grated or minced

¼ tsp red chili flake

½ tsp oregano

½ tsp garlic powder

1 tsp kosher salt

1 T tomato paste

2 tsp granulated sugar

subheading: For the assembled pizza:

12 ounces whole milk mozzarella cheese, cut into ¼ inch cubes

6 ounces pepperoni, sliced ⅛ inch thick (preferably with a natural casing)

1 ounce pecorino romano cheese, grated

Directions at joeats.net

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