Sourdough Detroit Pizza

Dough:

1. In a bowl, add the sourdough starter and water. Mix.

2. Add the salt and stir.

3. Add the flour and wait 30 min. to allow the dough to fermentolyse.

4. Stretch and fold the dough and then wait another 30 min. Repeat this 3 more times.

5. Coil fold the dough and wait 30 min. Repeat one more time.

6. Grease your pan with a stick of butter or olive oil.

7. Form the dough into a ball and place them into the greased pans. Cover, and let rest for an hour at room temperature.

8. Gently stretch the dough to fit the edges of the pan. The dough will shrink up a bit, which is fine at this stage.

9. Cover again and check on it as it proofs. After 2-3 hours, finger the dough to pop and distribute the air bubbles. 

10. Place it in the refrigerator for 1-2 days to cold ferment.

11. Take the dough out of the fridge the night before baking it and leave it out overnight.

Parbake:

12. Preheat the oven to 550°F with a pizza steel/stone. 

    • If using an outdoor pizza oven, preheat until 700-750 °F, about 20 minutes.

    • If using premade marinara, take it out to get to room temp or microwave it to get to room temp.

Marinara:

13. Heat olive oil in saucepan over medium until shimmering. Add minced garlic, oregano, and red pepper flakes. Cook for 30 seconds.

14. Add tomatoes and onion powder. Continue to cook 3 minutes, lightly crushing the tomatoes with your ladle/spoon. Salt to taste. Reduce heat to simmer and continue cooking until reduced to desired consistency, about 30 minutes (less watery the better).

Pizza:

15. Place the pan onto the pizza stone and bake for 5 minutes (3 minutes for pizza oven). If you do not own a pizza stone, place the pan on the bottom of your oven (not a rack) and bake for 5 minutes.

16. Carefully remove the hot pan from oven. Remove the dough from the pan and place onto a wire rack, allowing it to briefly cool, about 5 minutes.

Toppings:

17. Put the dough back into the pan and add the shredded mozzarella, ensuring most of it touches the edge of the pan. Then add the Monterey Jack/cheddar/provolone cheese.

18. Bake:

• For home ovens: place pizza in oven for another 7 minutes on the stone. (toss the broiler on for the final minute or two if the cheese is not browning fast enough).

18. • For outdoor pizza ovens: bake for 4-5 minutes, rotating pan halfway through, and covering with tinfoil if browning too quickly.

19. Remove from oven and use a thin metal spatula along the edges to separate the pizza from the pan. Slide onto a wire rack to rest for 3 minutes. Top with marinara, basil, and parmesan. Slice, and enjoy.