Detroit Style Pizza - 2 Ways (Red sauce and  White Garlic Sauce)

Ingredients:

Dough:

• 1 cup warm water

• 1 (.25 ounce) package active dry yeast

• 1 teaspoon white sugar

• 2 ½ cups bread flour

• 3 teaspoons olive oil, divided

• 1 teaspoon kosher salt

White Sauce:

• 1 cup whole milk

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1/4 teaspoon plus a pinch salt

• 1/4 teaspoon cayenne pepper

• 1 -2 heads roasted garlic

Red Sauce: See 10 Minute Tomato Sauce recipe

Toppings: (Amount is based on your pizza size.  This is sized for a 14X10 pan"

• 4 ounces shredded Monterey Jack cheese

• 4 ounces shredded mild Cheddar cheese

• 4 ounces of low moisture mozzarella cheese (feel free to use whichever cheeses you prefer.  Detroit style pizza uses brick cheese, but that can be hard to find)

• 4-8 oz Spanish Chorizo, sliced or 4-8 oz Pepperoni

Directions:

Dough:

• Gather all ingredients.

• Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve

• Let it sit for 5 minutes to ensure yeast is foaming and active.  If it isn't, start again with new yeast.  If it is foaming, you are good to go!

• Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment (I used a medium speed) until dough is very smooth, soft, and elastic.  This took no more than 3 minutes.

• Drizzle remaining 1 teaspoon oil onto a 10x14-inch Detroit-style pizza pan; use your fingers to spread oil over the bottom of the pan. Place dough in the center of the pan. Oil your fingers, then pull and stretch dough into a rectangular shape.

• Cover and let rise in a warm place until doubled in volume, about 1 - 1.5 hours.

• Meanwhile, make the sauce

White Sauce:

• Gently heat milk in a small saucepan just until barely simmering. Remove and keep covered.

• In a separate saucepan, melt butter. 

• When foam subsides, add flour and stir until smooth. 

• Cook for 1 to 2 minutes, stirring. Do not allow flour to color. 

• Gradually add the warm milk, whisking to combine.

•  Add the salt and cayenne and increase the heat to medium. 

• Cook the mixture, whisking continuously, until the sauce boils and is thickened. 

• Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. (Or use an immersion blender right in the saucepan)  

• Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Red Sauce: See 10 Minute Tomato Sauce recipe

Assembly and baking:

• Preheat the oven to 525 degrees F (274 degrees C). 

• Combine cheeses into a bowl. Toss lightly to mix.

• Finish the dough: Rub your fingertips with olive oil from the pan. Press out air from the dough while stretching and pushing it into a rectangle that goes all the way to the edges of the pan. Stretch the dough up the sides about 1/2 inch or so.

• Lay chorizo or Pepperoni slices on the dough. Scatter cheese evenly over top, making sure to fully cover all the edges where the dough meets the pan.

• Ladle sauce on top in three long strips. Arrange the remaining slices over the top if you prefer.  

• Bake in the oven until pizza is slightly darker than golden brown, about 12 - 15 minutes. Let cool for 5 minutes.

• Very carefully slide pizza onto a cutting board. Slice into rectangular pieces.

• Serve immediately and enjoy!