Essentials Guide

Detroit-Style Pizza
Equipment
Electric scales
Electric mixer
Large mixing bowl
Metal baking pan (max. 33 x 23 cm / 13” x 9”)
Tea towels
For the dough
12.3oz / 350g strong bread flour
9.2oz / 260g warm water
½ tsp / 3g instant dried yeast
0.4oz / 10g salt
0.7oz / 20g olive oil, plus extra for coating the metal pan
For the topping
2.8oz / 80g shredded cheddar cheese
3.5oz / 100g shredded mozzarella
3.5oz / 100g pepperoni slices
4.2oz / 120g pizza sauce
Method
Add the flour to a mixing bowl. In another bowl, add the
yeast, salt and oil to the water, mix together and pour
over the flour.
Using an electric mixer, mix the dough on a low to
medium speed for 5 minutes, or until all the ingredients
are fully combined and you have a smooth, silky dough
with good elasticity.
Cover the bowl with plastic wrap (clingfilm) or a cloth
and leave to prove on your kitchen counter at room
temperature for 2-4 hours, or until the dough has
doubled in size. If you prefer to cold prove the dough, at
this point you would refrigerate the dough for up to 72
hours, then remove the dough from the fridge at least a
few hours before you plan to cook it; allow the dough to
come back up to room temperature before continuing
the following steps.
A few hours before you plan to cook your pizza, coat the
baking pan with a light layer of olive oil. This step is really
important as it will help the pizza crust to caramelize and
give the base a satisfying crunch!
Transfer the dough into the pan and ‘dimple’ it with your
fingers, shaping and pushing the dough into the corners.
Cover the dough and leave it to rest for about 30 minutes.
Once the dough has relaxed and become more pliable,
dimple the dough again using your fingers, continuing to
push it towards the corners of the pan. You might need to
repeat this rest-and-dimple step a few times in order to get
the dough to completely cover the base of the pan.
Sprinkle half the cheese on top of the dough, then cover and
leave the dough to rest again for 30 minutes to an hour at
room temperature.
Once the dough is undergoing this final proving step with
the cheese, fire up your Ooni pizza oven to 840°F / 450°C.
Preheat the oven for at least 30 minutes, as the stone baking
board needs to be really hot to ensure the heat in the stone
bakes the bottom of the pizza properly.
Once the dough’s finished resting, add the remaining
toppings – add the rest of the cheese, then the pepperoni,
and then three stripes of sauce on top. Make sure to sprinkle
the cheese all the way to the outer edges to really add to that
delicious crunch.
Check the oven is up to 840°F / 450°C, then let the flame
size reduce. Place the pan right at the front of your Ooni so
it’s not too close to the flame. Leave the pizza door on the
oven while it’s cooking.
At the start, rotate the pan every couple of minutes so the
bottom bakes evenly as it draws heat from the stone. Bake
the pizza for 10-15 minutes, depending on the thickness of
the crust and the size of the pan being used.
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