I’m back with a recipe that I am so proud of and sooo excited to share with you all!

I’ve recently decided to start a YouTube channel in hopes of documenting my life a little— think video diary. I’ve had so much fun filming and editing a few videos that I decided to create some long form RECIPE videos as well! So the first in the series had to be a recipe that I go back to again and again and AGAIN!

Sourdough Detroit-Style Pizza.

YouTube Video Recipe:

Don’t get me wrong, I love allll pizzas. I could go for a classic Neapolitan any time of day. Two-day-old New York slice in the fridge? Gimmme! But a beautifully executed crispy, crunchy, fluffy, saucy, full-of-toppings Detroit slice?! YES PLEASE.

I’ve made many a 48 hr fermented Detroit pie in my day, but for this recipe, I wanted to incorporate my love for sourdough! So here we go!

This recipe makes 1 9x13inch pizza (if you want to double it, I suggest you just make a separate dough instead of doubling the recipe in one bowl for one dough. the larger quantity might make the dough harder to work with)

RECIPE FOR SOURDOUGH DETROIT-STYLE PIZZA

INGREDIENTS

for the pizza dough
100g active starter
360g water, room temperature
10g kosher salt
10g extra virgin olive oil
500g bread flour

for topping the pizza
1 1/2 cups shredded cheese (I like mixing mozzarella and sharp cheddar)
1/2 cup pizza sauce (easy recipe below)
desired amount of thin sliced pepperoni
pickled jalapeños
fresh grated pecorino romano (optional)
hot or regular honey for drizzling

for the pizza sauce (this makes extra. I like to jar it up and keep in fridge for a couple weeks)
1 can crushed tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons dried oregano

INSTRUCITONS

prep the sourdough pizza dough

1. In a large bowl, measure out 100g active starter. Add water, salt, and olive oil. Using a rubber spatula, mix to dissolve starter. Add the bread flour and mix to combine well until no dry lumps of flour. Make sure to scrape the sides of the bowl well. Cover and let rest for 30 minutes.

2. After 30 minutes, with a wet hand, perform your first set of ‘stretch and folds’ to the dough. To do this, have a bowl or cup of clean water near you. Dip your fingers into the water, then lift up the dough from one edge (if the dough were a clock, imagine that we are lifting up ‘12 o’clock’), stretch it up gently as far as it will go without tearing and fold it down into the middle of the dough. Turn the bowl a quarter of the way clockwise (or counter-clockwise), and repeat the stretch and fold at 12 o’clock again. repeat this going around 2 more times. Cover and let rest for 30 minutes. Repeat the whole stretch and fold process 2 or 3 more times depending on how much time you have.

3. Lift up the dough and flip it so that the smooth side is on top. Drizzle some olive oil on it, cover and let dough almost double in size at room temperature. Then, place in fridge overnight or up to 2 days. Don’t leave it for any longer than that or it will be over proofed. Although it’ll still taste great.

before the bake

1. About 2 hours before you want to bake the focaccia, remove the dough from fridge, generously oil a 9x13in NON STICK baking pan (if not non stick, use parchment paper and oil that). Gently scrape the dough into the baking pan. With oiled hands, gently flip the dough so that that smooth side is on top. Gently stretch the dough out a little, no need to cover the entire bottom of the pan at this point. Cover and let double in size for about 2 hours. If your house is hot, this may not take as long.

2. While the dough is rising, prep the sauce by mixing all the ingredients together in a medium bowl. Shred the cheese and slice the pepperoni.

3. PREHEAT THE OVEN to 450 degrees F for at least 30 minutes ** with the oven rack on the LOWEST position.

bake the pizza

1. Uncover the dough and drizzle a little olive oil on top. Gently dimple and stretch the dough to the sides and corner of the pan evenly.

2. Sprinkle the cheese all over the edges of the pan and then sprinkle the rest evenly everywhere and in the middle.

3. Spread about 1/2 cup of the pizza sauce over the top of the cheese. Top with desired amount of toppings. Finish with a sprinkle of grated pecorino romano cheese.

4. Bake in 450 degree F oven for 25-27 minutes on the lowest rack.

5. Remove from oven and let cool for 5 minutes before removing pizza from pan and place on a cooling rack. If you wait too long before taking the pizza out of the baking pan, the bottom will become soft or soggy.

6. Optionally, drizzle some normal or hot honey on top of the pizza before slicing and ENJOY!