Tag: yeast

Detroit-Style Pizza – This "Rock City" Pizza Rocks

The next time you hear people arguing about whether Chicagoor New York has the best pizza, politely interrupt them, and make sure they know about Detroit-style, since it really should be part of the discussion. And by discussion, I mean heated argument.

Even though Detroit-style pizza is often referred to as “deep dish,” I don’t think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred, blistered, thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a very unique experience.

If you can’t get the classic 14” X 10” Detroit pizza pan, you can also use a 12” cast iron skillet, although you may need to not use quite as much dough, since I forget how much surface area that has, but it should be close. You can also use two 8” X 8” metal cake pans, but no matter what you go with, be sure it’s at least a few inches deep, otherwise things could get ugly.

Since I’m new to this style of pizza, if you’re from Detroit, please let me know how close I got, and if there’s anything obvious I’m missing. I know I needed more, and thicker, pepperoni, but other than that, I was really happy with how this came out, and hope everyone gives it a try soon. Enjoy!

Ingredients for one 14×10 Detroit-Style Pizza:

For the dough:

1 cup warm water

1 package dry active yeast (2 1/4 teaspoons)

1 teaspoon sugar

2 teaspoons olive oil

1 teaspoon kosher salt

2 1/2 cups bread flour

For the sauce (you’ll have a little extra):

one (24-oz) jar marinara sauce

2 teaspoons dried oregano

1 teaspoon red chili flakes

1 teaspoon garlic powder

The rest:

8 ounces sliced pepperoni

12 ounces brick cheese (I used 8 oz. of Monterey Jack and 4 oz. of cheddar)

Einkorn Aronia Buns with Coconut Filling

Nothing is better than fresh homemade bread! These sweet, soft bread buns with a buttery coconut filling are so yummy that I can’t stop eating them. The dough, made with a mix of einkorn and wheat flour, aronia powder and coconut milk, is tender, soft and full of flavour. You can replace aronia powder with green tea, beet or moringa powder.

Coconut Filling	Dough
50 g Unsalted butter, softened 50 g Raw sugar 1 Egg, at room-temperature 100 g Desiccated coconut 50 g Coconut milk, at room-temperature	180 ml Coconut milk, lukewarm 1 Large egg 40 g Raw sugar 170 g Einkorn flour 100 g Bread flour 1 tbsp Aronia powder 5 g Dried yeast 1/3 tsp Sea salt

Cream butter and raw sugar until fluffy. Beat in egg until combined. Add in desiccated coconut. Stir to combine. Add in coconut milk until well incorporated. Cover with a plastic wrap and set aside until ready for use.
In the bowl of your stand mixer attached with a dough hook, add coconut milk, egg, raw sugar, einkorn, bread flour, yeast and salt. Mix everything at slow speed just until flour is moistened. Turn speed to medium. Knead the dough until it is smooth and gathering in the center, about 8 minutes.
Shape the dough into a ball. Grease the mixing bowl with a little bit of oil. Return the dough to the bowl. Cover the bowl with a kitchen towel and set it on a warm place for an hour or until doubled in size. Grease a 26-cm springform pan with butter.
Divide the dough into 8 equal portions. Lightly dust the work area with flour and roll each portion into a rectangle that is about 5mm thick.
Spread 1/8 of the coconut filling on the dough, leaving about 1cm border on sides. Roll the log tightly and pinch the seams and the ends to seal.
Position the log with the seam side down. Using a knife, start to slice each log vertically leaving about 1/4 inch on one end uncut. Rotate the two split logs so that the cut sides are facing up. Gently twist the two cut logs together in a spiral manner, as if braiding. Form a coil and tuck the end under it. Place into the springform pan
©angiesrecipes
. Repeat with other logs. Cover and let rise for an hour.
Preheat oven to 180C/350F. Brush the surface of the rolls with the egg wash. Bake for 20-25 minutes or until rolls are golden brown.

Eat,Drink And Be Merry!

Einkorn Aronia Buns with Coconut Filling

Coconut Filling	Dough
50 g Unsalted butter, softened 50 g Raw sugar 1 Egg, at room-temperature 100 g Desiccated coconut 50 g Coconut milk, at room-temperature	180 ml Coconut milk, lukewarm 1 Large egg 40 g Raw sugar 170 g Einkorn flour 100 g Bread flour 1 tbsp Aronia powder 5 g Dried yeast 1/3 tsp Sea salt

Cream butter and raw sugar until fluffy. Beat in egg until combined. Add in desiccated coconut. Stir to combine. Add in coconut milk until well incorporated. Cover with a plastic wrap and set aside until ready for use.
In the bowl of your stand mixer attached with a dough hook, add coconut milk, egg, raw sugar, einkorn, bread flour, yeast and salt. Mix everything at slow speed just until flour is moistened. Turn speed to medium. Knead the dough until it is smooth and gathering in the center, about 8 minutes.
Shape the dough into a ball. Grease the mixing bowl with a little bit of oil. Return the dough to the bowl. Cover the bowl with a kitchen towel and set it on a warm place for an hour or until doubled in size. Grease a 26-cm springform pan with butter.
Divide the dough into 8 equal portions. Lightly dust the work area with flour and roll each portion into a rectangle that is about 5mm thick.
Spread 1/8 of the coconut filling on the dough, leaving about 1cm border on sides. Roll the log tightly and pinch the seams and the ends to seal.
Position the log with the seam side down. Using a knife, start to slice each log vertically leaving about 1/4 inch on one end uncut. Rotate the two split logs so that the cut sides are facing up. Gently twist the two cut logs together in a spiral manner, as if braiding. Form a coil and tuck the end under it. Place into the springform pan
©angiesrecipes
. Repeat with other logs. Cover and let rise for an hour.
Preheat oven to 180C/350F. Brush the surface of the rolls with the egg wash. Bake for 20-25 minutes or until rolls are golden brown.

Eat,Drink And Be Merry!