Ingredients
C
250 g Caputo GF Flour
r
240 g room temp water
i
5 g instant yeast
s
5 g sugar
s
7 g salt
o
12 g olive oil
b
butter
s
1 cup shredded low moisture part skim mozzarella
s
1 cup shredded low moisture whole milk mozzarella
s
½ cup shredded white cheddar
p
pizza sauce
Directions
1
Add all of your dry ingredients to a large bowl and mix.
C
250 g Caputo GF Flour
i
5 g instant yeast
s
5 g sugar
s
7 g salt
2
Then add your wet ingredients and mix with a spatula until no dry bits are remaining. Should only take a couple minutes to bring together. It will look like a literal paste.
r
240 g room temp water
o
12 g olive oil
3
Next, generously oil your Detroit pan on the bottom and all sides.
o
olive oil
4
Scrape your dough into the pan.
5
Lightly oil or spray oil on top of the dough. Then use your spatula to evenly spread it out in the pan across the entire bottom surface.
6
Cover with plastic wrap and leave on the counter for two hours.
7
After one hour, preheat your oven to 500 degrees.
8
After the second hour, it's time to bake. Remove the plastic wrap and bake for 10 minutes.
9
Now that the dough is par baked, remove with a metal spatula and rest on a cooling rack for 20 minutes. This allows time for the pan to cool as well.
10
Once cooled, generously oil or butter your pan. I prefer butter. Some like using crisco as well. to each their own.
b
butter
11
Place the par baked dough in the pan and you are ready to make your pizza!
12
For the For the pizza
1
I like lacing the edges with part skim mozzarella because they crisp up better.
s
shredded low moisture part skim mozzarella
2
Spread the whole milk mozzarella and white cheddar in the middle.
s
shredded low moisture whole milk mozzarella
s
shredded white cheddar
3
Top with your pizza sauce. I prefer my "herby" version which is attached as a sub recipe.
p
pizza sauce
4
Top with the rest of your toppings.
5
Bake at 500 degrees for another 6 minutes. Broil for one to crisp up the cheese.
6
Remove from oven and let sit for five minutes.
7
Then carefully scrape remove from the pan with your spatula. Separating the fried cheesy edges from the pan.
8
Cut up and enjoy!
