Dough:
Makes enough dough for 1x Detroit-Style Pizza or 2x New York or 2x Neapolitan Pizzas
Ingredients
2 1/2 cups bread flour
1 1/2 teaspoons instant yeast
1 tablespoons San Fran Sea Salt
1 cup warm water
1 tablespoon Gil’s California Extra Virgin Olive Oil
Instructions
Place flour, yeast, and salt in the bowl of a stand mixer fitted with the dough tool attachment, stir to combine. Add water and olive oil, and stir on low until the dough is semi-formed and a little shaggy. Increase the mixer’s speed to medium-low and continue to knead until the dough is smooth, a little sticky, and shiny (about 10 minutes). Remove the bowl and dough hook from the mixer, form the dough into a ball, and cover. Set aside to rise for 2 hours, or until the dough has doubled in size.
Once the dough has doubled, divided in half for New York or Neapolitan Pizzas or keep intact for a Detroit Pizza. Cover and refrigerate overnight.
When ready to prepare the pizzas, remove the dough from the fridge, and set aside (still covered) to rest at room temperature for 1 hour.
Pizza Sauce:
Makes enough sauce for 1x Detroit-Style Pizza or 2x New York or 2x Neapolitan Pizzas
Ingredients
2 tablespoons Gil’s California Extra Virgin Olive Oil
4 garlic cloves, peeled and minced
Pinch of crushed red pepper flakes (optional)
1 tablespoon Gil’s Crying Tongue Hot Sauce
28oz can crushed tomatoes
2 tablespoons Gil’s Garlic Balsamic
1/2 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon San Fran Sea Salt
Instructions:
Heat the oil in a large saucepan or pot over medium heat. Once hot, add the garlic ad crushed red pepper flakes, and sauté for 1 minute or until fragrant. Add the hot sauce, crushed tomatoes, balsamic, onion powder, oregano, and salt, stir to combine. Bring the sauce to a low simmer, stirring frequently. Once simmering, reduce heat to low, and continue to cook for 1 hour, stirring occasionally, or until the sauce has reduced by half. Set aside or refrigerate until ready to make the pizzas.
For Detroit-Style Pizzas:
2 tablespoons Gil’s California Extra Virgin Olive Oil
4oz monterey jack cheese, cut into cubes
4oz muenster cheese, cut into cubes
4oz full fat low moisture mozzarella, cut into cubes.
5oz sliced pepperoni
1 teaspoon Big Sur Bread Dipper Seasoning
Fresh basil leaves, for garnish
Drizzle the bottom of a Detroit-Style pizza pan or rectangular cake pan with 2 tablespoons of olive oil. Once the dough has rested and risen, transfer to the oiled pan, and press the dough towards the edges of the pan (no worries, the dough at this stage will spring back from the edges). Cover the pan with plastic wrap and set aside for 1 hour.
Meanwhile, preheat oven to 500°F, placing an oven rack right in the center.
After this second resting phase, press the dough into the edges of the pan (this time it will go more willingly, if not, set the dough aside for 30 minutes and try again). Top the pizza with half of the pepperoni slices and cheese cubes (no need to leave a crust border with Detroit-style pizza). Spoon pizza sauce in 2-3 horizontal lines (about 3/4 cup of sauce per line) across the top of the pizza, leaving a little room between each line of sauce.
Top the pizza with the remaining pepperoni slices and place in the oven. Bake pizza for 15-20 minutes or until the edges are a little black and bubbly and the cheese has melted and starting to brown in places. Remove from the oven and set aside to rest for 2 minutes.
Run a thin metal spatula around the edge of the pan to loosen the pizza and carefully transfer to a cutting board. Cut the pizza into square slices, sprinkle with Bread Dipper Seasoning, and garnish with basil leaves before serving.
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