Enjoy pizza at home with chef Sean Coyle of the Goat’s Beard.
Detroit Style Pizza
Ingredients
38 degree water
- 798g Cold water (3192g)
- 7g yeast (always refrigerated) (28g)
- 13 white sugar (52g)
- 1135g flour (4540g)
- 42 olive oil (½ evoo, ½ canola) (168g)
- 25g Kosher Salt (100g)
Directions
~ Mix water, sugar, ½ of oil with dough hook on lowest setting for 30 seconds
- Add flour and yeast and mix … then a minutes later, add salt and rest of oil
- Mix for 2 minutes on higher speed
- Pull dough when ready and work/kneed for 3 minutes
- Cover and let sit for 10 minutes
- Work it for 2 minutes then cover and let sit for 5 minutes
- Work it for a minute then cover for 5 and then see where it stands
If its good to go (you can tell when there’s a kind of sheen on the dough),
~ Portion dough into 4-17.25 oz balls
~ Form into dough ball using the right touches and place in the center of our pans, oiled and saraned and then covered to rest for 24-48 hours
~ After 24 – 48 hours, check your dough and then press it to get to the pan’s edges
- Once it gets close to the edges, oil your hands and press from the center to the sides always making sure there is plenty of oil on the sheet
- Oregano and place in an oven for 11 minutes at 480 F
- Pull, let cool and wrap
Red Pizza Sauce (yield 10 Q):
- 1 #10 Can 6:1 peeled tomatoes
- 1 #10 Can: pizza Sauce
- 1 #10 Can: water
- 5 tablespoons garlic powder, salt, dried oregano and dried basil
- 2 tsp sugar
- 4oz extra virgin olive oil
- 1 bunch chopped basil
Add all ingredients to a crock pot and cook for 4 hours on low
