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