Transfer the dough to an oiled bowl, cover with cling film and leave to proof at room temp for 2 hours. Also, I would watch the parbake very closely: It’s possible that at the 6 or 7 minute mark, the dough hasn’t shrunk yet, and if that is the case, remove the pan then or remove it at the very first sign of shrinkage. After these two sets of stretches and folds, you should see a difference in the texture of the dough: it will be smoother, stronger, and more elastic. In the past, I've written glowingly about doughs made in a food processor, and I'm happy to report that this dough also works fabulously well in a food processor. Creamy, tangy brick cheese from Wisconsin is cubed and applied directly to the top of the dough, where it bakes up gooey, buttery, and thick in the middle, crispy and dark brown around the edges.

Put the flour and salt in a stand mixer with the dough hook attachment and gradually add the liquid. After a few more experiments (mostly around adding a fat to the dough, with the idea of making it a little more tender), I decided to throw in the towel on the no-knead method and switch to a more traditional kneading-based approach. a b c "Detroit-Style Pizza - Appears in Cook's Country August/September 2017, Cook's Country TV Season 11: Reimagining Italian American Classics". Drizzle olive oil into a 10x14 Detroit-style pizza pan (or any 9x13 pan) until the bottom is lightly covered. So when you see marks on your pan like the photo below do not worry - this is totally normal and y our pan is the best performing pan available.Influenced by square Sicilian-style pizza, Detroit-Style Pizza consistently impresses pizza lovers due to its unique layering structure and stunning presentation.

Now, I know from experience how uncomfortable people can get about sugar in their tomato sauce, so I'll tell you right now: I don't care. Furthermore, if you have a Baking Steel or pizza stone, baking the pizza on it will encourage even better browning, and if you don’t have a Lloyd pan, I suggest using the Baking Steel, which will help crisp up the bottom. In Detroit-style pizzas, cheese goes on the dough before the sauce and is spread all the way to the edge of the pan.

The classic Detroit pizza pan is a deep, 10- by 14-inch rectangle of metal with black surfaces (for better conduction) and sides that flare gently away from the bottom.