Ooni Detroit-Style Pizza Dough

• porciones: 1 serving

Ingredientes

For the dough

110 grams Filtered water

5 grams Kosher salt

1 gram Instant dry yeast

155 grams King Arthur Bread Flour

1-2 tablespoons Unsalted butter

For the pizza

1/4 teaspoon Dried oregano

15 slices Pepperoni Traditional, flat lying pepperoni is what you want here, save the cupping pepperoni for other pizzas.

3 ounces Muenster Cheese (or Wisconsin Brick Cheese)*

3 ounces Low-moisture whole-milk mozzarella cheese, cubed

3.5 ounces Pizza sauce

Instrucciones

about 24-72 hours before baking pizza:

Pour the filtered water into a small mixing bowl, add the salt, and stir to dissolve completely. Sprinkle the yeast on the surface of the water and let the yeast absorb some of the water, about 1 minute, before stirring to dissolve completely. Add the flour.

Using your hands, mix the ingredients, stirring and pinching with your fingers till all the ingredients are fully incorporated and no dry flour remains. The high hydration of this dough can make it feel sticky, a light splash of water on your hands can help prevent the dough from clinging to your hands. Cover the bowl of dough and let rest at room temperature (about 70℉) for 20-30 minutes. This rest gives the flour some time to absorb the water and makes the dough easier to knead.

After 20-30 minutes, uncover the dough and knead for 1-2 minutes directly in the bowl till mostly smooth, but before becomes too sticky too handle. Cover the bowl of dough and let rest at room temperature (about 70℉) for 45-minutes to 1-hour.

After the rest, uncover the dough and knead briefly in the bowl or in your hands. Cover the dough in the bowl and let rest for about 10 minutes while you prepare the Detroit-Style pizza pan.

Using your hands, rub the butter all over the inside of a 8x10-inch Detroit-Style pizza pan. You want to a thin layer covering the surface taking care to make sure the corners of the pan are well greased.

Uncover the dough and shape into a ball using your hands folding the dough into itself a couple times. It’s helpful to do this while you still have butter on your hands from greasing the pan. Place the dough ball in the center of the pan and cover. Let the dough relax in the pan for about 10 minutes.

Place the dough ball in the center of the pan and press the dough ball down into the pan. Using your fingers work the dough towards the edges of the pan, pushing it out and resisting the urge to pick the dough up from the pan too much as you may trap air underneath. If the dough is difficult to work, cover and let rest for about 5 minutes before working the dough again. Repeat the process. It takes about 2-3 rest cycles to fully stretch the dough.

Once fully stretched, cover the pan and transfer to the refrigerator to cold-ferment for at least 12-hours and up to 72-hours.

6-8 hours before making the Ooni Detroit-Style Pizza Recipe

Remove the pan from the refrigerator and let the dough rise, covered, at room temperature (about 70℉) for 6-8 hours before baking. Look for the dough to have expanded and risen with lots of small bubbles on the surface before topping and baking.

6-8 hours before baking the pizza:

Remove the pan from the refrigerator and let the dough rise, covered, at room temperature (about 70℉) for 6-8 hours before baking. Look for the dough to have expanded and risen with lots of small bubbles visible on the surface before topping.

30-minutes before baking the pizza:

Preheat your pizza oven with the temperature set to 450℉. When the pizza oven is fully heated, set the heat balance dial (if equipped) to Bottom 9/Top 1.

To make the pizza:

Uncover the Detroit-Style pizza pan and sprinkle the dried oregano over the top of the dough. Gently lay the sliced pepperoni in 3 rows of 5 lengthwise over the top of the pizza. Scatter the cubed cheeses all over the top of the pizza making sure plenty ends up along the edges of the pan, this will create the signature crispy-cheese “frico” crust. Using a spoon dot the top of the pizza with the sauce in 2, mostly straight lines.

Load the pizza into the pizza oven placing the pan in the center of the baking stone and bake for 15-18 minutes, rotating the pan about halfway through the bake. As the pizza bakes the crust will pull away from the sides of the pan and crisp. Carefully check the crust at the pizza finishes baking looking for a golden-brown crust that has mostly freed itself from the edges of the pan and fully melted, but not burned cheese.

Remove the pan from the oven and let cool briefly, about 1 minute. Taking care to preserve the “frico” crust insert a metal spatula along the edge of the pan and fully free the pizza before removing. Transfer the pizza to a wire rack to the let the crust set briefly, about 1 minute before slicing on a cutting board.

Transfer the sliced pizza to a wire rack nested in a 1/4-sheet pan to stay crisp while serving. Serve immediately.

Notas

cubed Wisconsin Brick Cheese is traditional and the most authentic. However it can be hard to find or expensive to order. Munster cheese from the deli makes a good substitute.