By Mandy Tanner
Cooked in a deep-dish rectangle pan, Detroit-style pizza has a thick focaccia-like crust that’s topped with cheese right up to the edges creating crisp, almost buttery bites. The cheese is traditionally a combo of Wisconsin brick cheese and mozzarella, but if you can’t get brick, provolone is a good substitute.
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|14 Ounce||all-purpose flour (3 cups)|
|10 1/2 Ounce||warm water (1¼ cups)|
|2 Tablespoon||olive oil|
|2 Teaspoon||Morton’s kosher salt or 1 Tbsp Diamond|
|1 1/2 Teaspoon||instant yeast|
|Canola oil or other neutral oil as needed|
|4 Ounce||low-moisture mozzarella cheese, shredded (about 1 cup)|
|12 Ounce||Wisconsin Brick cheese or provolone, sliced 1/8-inch-thick|
|1 Cup||pizza sauce, warmed|
|Sliced pepperoni (optional)|
|Grated Parmesan cheese, for serving|
|Fresh basil leaves, for serving|
In a medium bowl, stir the flour, water, olive oil, honey, salt, and yeast, and until well combined. Cover with plastic wrap and a kitchen towel and set aside in a warm place to rise until nearly doubled in size, about 1 hour.
14 Ounce all-purpose flour (3 cups)
10 1/2 Ounce warm water (1¼ cups)
2 Tablespoon olive oil
2 Teaspoon honey
2 Teaspoon Morton’s kosher salt or 1 Tbsp Diamond
1 1/2 Teaspoon instant yeast
Select either a 10x14-inch Detroit pizza pan, two smaller 8x10-inch Detroit pizza pans, or one 9x13-inch pan. Grease the pan(s) with canola oil. If using the two smaller pans, divide the dough in half. Place the dough in the pan(s), cover, and let rise until the dough is nearly doubled in size and spread out in the pan, about 1 hour.
Canola oil or other neutral oil as needed
When ready to cook, preheat the Traeger with the lid closed to 425°F; this will take at least 15 minutes.
425 ˚F / 218 ˚C
Using oiled fingers to prevent sticking, stretch the dough to the edges of the pan. (If the dough retracts, cover the pan and let the dough rest 10 minutes before trying again.) Press your fingers into the dough to dimple it in rows about 2 inches apart. Top the dough with the shredded mozzarella and then cover the dough completely and all the way to the sides of the pan with the Wisconsin brick or provolone. Dollop some of the sauce onto the cheese in two or three lines, then top with the pepperoni as desired.
4 Ounce low-moisture mozzarella cheese, shredded (about 1 cup)
12 Ounce Wisconsin Brick cheese or provolone, sliced 1/8-inch-thick
1 Cup pizza sauce, warmed
Sliced pepperoni (optional)
Place the pan(s) directly on the grill grates and close the lid. Cook until the cheese is melted and golden brown, the edges are browned, and the crust is puffed up and cooked through. This should take 18 to 20 minutes for the smaller pans and 25 to 30 minutes for the larger pans.
425 ˚F / 218 ˚C
Remove the pan(s) from the grill. Run a knife or spatula around the sides of the pan to loosen any dough or cheese stuck to the pan. Let cool for 5 minutes, then remove the pizza from the pan and transfer it to a cutting board. Top with additional warm pizza sauce, if desired, grated Parmesan cheese, and basil leaves. Slice into squares and serve warm. Enjoy!
Grated Parmesan cheese, for serving
Fresh basil leaves, for serving
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