Detroit-Style Pizza with a Twist

Ingredients

• For the dough: For the dough:
• 3 cups (360g) bread flour 3 cups (360g) bread flour
• 1 cup (120g) semolina flour 1 cup (120g) semolina flour
• 2 teaspoons (8g) instant yeast 2 teaspoons (8g) instant yeast
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (2g) smoked paprika 1 teaspoon (2g) smoked paprika
• 1 teaspoon (2g) garlic powder 1 teaspoon (2g) garlic powder
• 1 1/4 cups (295ml) warm water 1 1/4 cups (295ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• For the sauce: For the sauce:
• 1 can (400g) San Marzano tomatoes, crushed 1 can (400g) San Marzano tomatoes, crushed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 teaspoon (2g) dried oregano 1 teaspoon (2g) dried oregano
• 1/2 teaspoon (1g) dried basil 1/2 teaspoon (1g) dried basil
• 1/4 teaspoon (0.5g) red pepper flakes 1/4 teaspoon (0.5g) red pepper flakes
• Salt and pepper to taste Salt and pepper to taste
• For the toppings: For the toppings:
• 2 cups (225g) shredded mozzarella cheese 2 cups (225g) shredded mozzarella cheese
• 1/2 cup (60g) grated Parmesan cheese 1/2 cup (60g) grated Parmesan cheese
• Your choice of toppings (e.g., pepperoni, mushrooms, bell peppers, onions) Your choice of toppings (e.g., pepperoni, mushrooms, bell peppers, onions)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 16g, 7g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour, semolina flour, instant yeast, sugar, salt, smoked paprika, and garlic powder. Mix well.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Stir until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes, or until the dough becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   While the dough is rising, prepare the sauce. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
6. 6.
   Add the crushed San Marzano tomatoes, sugar, dried oregano, dried basil, red pepper flakes, salt, and pepper. Stir well and let the sauce simmer for about 15 minutes, or until it thickens slightly.
7. 7.
   Preheat the oven to 450°F (230°C). Grease a rectangular baking pan with olive oil.
8. 8.
   Once the dough has risen, gently punch it down and transfer it to the greased baking pan. Press the dough evenly into the pan, covering the bottom and slightly up the sides.
9. 9.
   Spread the tomato sauce over the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the sauce, followed by your choice of toppings. Finish with a sprinkle of grated Parmesan cheese.
10. 10.
    Bake the pizza in the preheated oven for about 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
11. 11.
    Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Semolina flour — Semolina flour adds a unique texture and flavor to the dough. If you can't find semolina flour, you can substitute it with an equal amount of bread flour.
• San Marzano tomatoes — Look for canned San Marzano tomatoes, as they have a sweeter and richer flavor compared to regular canned tomatoes. If you can't find San Marzano tomatoes, you can use regular crushed tomatoes as a substitute.
• Smoked paprika — Smoked paprika adds a smoky flavor to the dough. If you prefer a milder taste, you can use regular paprika instead.

Tips & Tricks

• For a crispier crust, preheat the baking pan in the oven before adding the dough.
• Experiment with different toppings to create your own unique flavor combinations.
• If you prefer a spicier pizza, add some sliced jalapeños or crushed red pepper flakes to the toppings.
• Letting the dough rise in a warm place helps to activate the yeast and create a lighter and fluffier crust.
• Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.

Serving advice

Serve the Detroit-Style Pizza with a Twist hot and fresh from the oven. Cut it into squares and enjoy it as a main course or as a delicious appetizer for gatherings. Pair it with a side salad or some garlic bread for a complete meal.

Presentation advice

To showcase the unique shape and texture of the Detroit-Style Pizza, serve it on a wooden cutting board or a rectangular pizza stone. Garnish with fresh basil leaves or a sprinkle of grated Parmesan cheese for an extra touch of elegance.