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Pizza Detroit-style : Wine Berserkers – Online Wine Community

Pizza Detroit-style

| January 17, 2021 | 0 Comments


450g flour
260g warm water
3g instant dried yeast
10g salt
20g olive oil, plus extra for coating the metal pan

250g Scamorza, grated or cheddar&mozarella
100g pepperoni salami, slices
Taggiasca olives
200g tomato sugo

1. Combine flour, water, yeast, salt and olive oil. Knead by machine or hand.  Let it rest for 1-3h with kitchen towel or cling ilm on top.


2. Coat a rectangular baking pan with olive oil. 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.
3. After 30min add olives and a bit of the cheese.  Let it rest for another 30min with kitchen towel or clingfilm
4. Then add rest of the cheese.
5. Also add the salami slices.
6. Finally add 3-4 stripes of tomato sugo. Put in the heavily pre-heated oven by 250C for 15-20min on the bottom part of the oven.

Category: Berlin Kitchen

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