Detroit Style Pizza With Crispy Cheese Edges

This is a proper Detroit-style pizza, signature crusty edge, light and airy inside, sauce over the cheese, cheese pushed right up against the sides, oh pepperoni, it's crunchy, it's delicious. Hi everyone, welcome to Backyard Chef, I'm Rick. Today we are making Detroit pizza. We've got some rectangle tins here like you would make for a Detroit pizza. Now I can assure you these tins are copy tins for Detroit pizza, however a Detroit pizza tin is a lot more sturdy but we're still going to make it. In here I have bread flour, in here yeast, stir that in, a little bit of salt, stir that in. I have water and olive oil. Olive oil, water. Now this thing is a wet batter, it will be sticky. So I'm going to use a stand mixer today simply because I'm born idle and I'm not going to be stirring all that around. On there, dough hook, on there. So we're on nice and steady. Now we're going to knead it for about five minutes, that's all. Okay that's good enough, I don't need to be listening to that. What we're going to do is get this sticky dough out of here and I'm going to put it in this bowl. Now it is going to be sticky, damp your hands so you can see it is sticky, there you go. I'm going to keep that in there, we're going to cover it and we're going to let it rise for about an hour to two hours. So I've got my trusty baking bag in there. Hour to two hours, let it double, there you go. And what we'll do in a little bit, we'll make some pizza sauce, there you go. Okay while we're waiting for that to rise, I make my sauce, my pizza sauce for this particular pizza probably a little bit different to everyone else. Okay but it's still a pizza sauce, you use whatever you want out of a jar or make it yourself. Now the Detroit pizza sauce contains garlic, okay but I want a little bit of olive oil in there and we're going to put a little flame on and we're going to cook the garlic. I like that cooked flavor and not raw. So heat the olive oil but not too hot. Now passata or blended tomatoes, that's what you want. So we're just going to go in there with that garlic. Now this is my way obviously, okay we're not trying to brown it, we add a 30 second job on there only if it tinges a little bit so be it. But we've cooked that rawness out now. In with your tomato, nice little stir around. Now you can cook this till thick if you so wish, that's entirely up to you but really you want to warm it through so it all plays together. In there for me, chili flakes, a little bit of salt, sugar. Now just do whatever you normally do if you don't like it, don't put it in. We're going in there, dried oregano, that's going to rehydrate in there nice and gently, just let that play together. Turn the flame right down, we really just want to warm it through, we don't want a cooked pizza sauce which is really thick. This is just going to give us that fantastic flavour, nice and steady. There you go, that's good enough for me. You know some people like to cook it really thick, it's unnecessary for this pizza, we want it to run on the pizza, okay. This is banging with flavour and that's all we need. We've had about an hour and 10, we got that. I made enough just to go in one tin I reckon. Right what we need to do, there's two ways of doing this, you're going to have to oil your hands whatever you do, this is as sticky as heck. There's a couple of ways of doing this, you can oil your hands and you can stretch in there, turn it, stretch in there, turn it, stretch in there, cover, 15 minutes, do it again. Or you can be lazy and you can put some olive oil in there, obviously you're going to get your hands on here. So now you've got olive oil on your hands, you want that dough out of there into here. You're going to dump it in there like that, we're going to give it one of those but we're going to turn it over now. So now we've got olive oil on both sides and what you're going to do is gently just manipulate it out. Now it's not going to go out to the end yet, so don't force it, we don't want to split the dough, we don't want finger holes through the dough. Okay so we're going to come down there like that and we're going to cover this and let it rest for about 40 minutes and then we're going to give it a stretch in. Okay that's it, put your cover on and let it rest 40 minutes, there you go. Okay let's have a look in here, let's see what we've got. There we go, we got that, we got that nice little bread dough look. Right what you need to do is a little bit of olive oil, now you can have it on there not a problem and get it on your hands. Now what we're going to do is we're going to gently push out to the top, I don't know if we can see that, I'll have to come this way around. Now we want to push out to the top like that and to the sides, so you come down the sides, can we see that? I hope I don't knock the olive oil over, like that. Now I've used olive oil but you can put butter in the pan too, put some dimples in like that. So we've pushed our dough to the sides and into the corners like that. I've got my oven on at 230 degrees that's as hot as it'll go, we're going to bung that in there eight minutes. Okay we're on there. Right now there's different schools of thought for this next stage, some people leave it par cooked in there, other people take it out and put it on a rack. So we are going to turn that out onto a rack. Now you can do it any which way actually, you can be really sensible instead of trying to turn it out like that and just turn it over, can't you? Of course you can, and then lift the tray, it will be going back in. So what they say is you leave it to cool for 20 minutes, we've got some big holes there look, oh dear. Okay they say leave it for 20 minutes. Okay so whether you agree with that practice or not, we've done it for 20 minutes, we're going to turn that over, that's back in there. We've got that in there and as you can see it's shrunk, so that means when we put our cheese in, the cheese is going to sink down inside there. Hit this up with cheddar first, and it's cheese of choice to be honest. When we get around to putting the chunks on, I'm using mozzarella but you normally use Wisconsin brick cheese, I can't get it but I've got mozzarella. So we're going to take our cheddar and we're going to line the sides, it's going to drop down and it's coming up the side. Now you know everybody has their own way of making this, we're going to go on there with a little bit of pepperoni, that's going to give us some oil leak inside. And now we've got some mozzarella on there, cubed up mozzarella, use Monterey Jack, use whatever you like. Now I'm not particularly careful with this as you can see. We're then going to chuck on some of this, so we want to be chucking that back in the oven for about 12 minutes, somewhere around about there. And then it's going to come out and get final dress. Okay that's looking cool enough for me, we're going to have that out of there. Oh look at that, that is a belter. Okay I don't think I've got a board big enough, but we're going to go for it anyway, we want that out of there. Of course we do, come on. Now you run a spatula all the way around or a knife and you get that out of there. It's time to be rough. Oh there you go, look at that thing. Here comes another school of thought, I'm giving you all these suggestions that people make. They say put some basil down the middle of if you want to have basil. Okay now it's entirely up to you, you know, whether you want it on there or not. Some do, some don't. Some like the flavour of basil, up to you. And then you've taken your pizza sauce and we want three stripes of sauce on there. Okay come on, we're going to go down the middle first. Oh yeah, oh just a bit short look. Oh yeah and then down there and on there. Well Detroit, I hope I've done you proud because that looks incredible. And you can leave it there if you so wish. You've got that lovely bubbling pizza or it's on there. Parmo, parmesan cheese on the top of there. Entirely up to you. But that gives it that extra cheesiness on the top of our pizza. Of course it does, come on, look at that. Oh and then you know, here comes the other bit. Do you really want basil on there? Up to you, it's a choice whether you want. I'm putting it on because we've got green. You know there is no right or wrong way to make a pizza. You make it how you like. You don't have to listen to all the Tosh that there's only one way. There's never one way in cooking. The only one way there is, is to enjoy it. Okay we want to be cutting it don't we? We want to be in there. Oh listen to that crunch. Oh yeah there's a crunch there. And then you decide. In there, in there. We're doing eight. And there you have it. Look at that, we got that signature crispy crust on our soft bread. In there look, which is fried. Oh I'm getting covered in this. And we've got our tomato sauce that's gone on the top. Oh come on. Oh that's unbelievable. In there look, our soft, soft bread. Our fried crust. Oh that is incredible. That is fantastic. It's got that fried flavour in there from the olive oil. And like I say, there's many schools of thought. You know you can put butter in, olive oil in, just butter, anything. You want a fried crust. We've got a lovely soft bread. Oh that is truly a fantastic pizza. And you know, you ain't stopping at one piece. Oh we got that where it blew up inside. Oh yeah. Oh look at that thing. Got that lovely crust on there. Come on we're in again. That is delicious. So there you go. If you like what we're doing, share with your friends. Tell them how easy it is to make a Detroit pizza. And if you do like what we're doing, a big thumbs up. Subscribe to the channel and ring that bell. Catch you in the next video. Absolutely amazing. Crispy crust, nice bread.