My latest obsession gives New York and Chicago style pizza a run for its money. A square shaped deep dish pizza with a crust that is often twice baked, Detroit style pizza is incredibly crunchy and beyond delicious. Its signature, the sauce is placed on top of the ingredients! I haven’t convinced you yet?? Drizzle honey infused with red chili flakes or fresh jalapenos over the delectable crust, add wood fired summer ingredients, and your mind will be blown!
On the menu this week: Summer “Detroit Style” pizza topped with hot honey. The crunchy pizza dough is layered with thinly sliced grilled zucchini, vine ripened heirloom tomatoes, sweet red onions, and finished with a layer of cheese and savory tomato sauce. To serve, top with a light layer of baby arugula tossed in olive oil, crumbled, tart feta cheese and a healthy drizzle of hot honey. Serve your guests this mouth-watering pizza and make it a summer to remember 🎥!
- Try using Bull’s non-stick square pan to recreate this delicious pizza. Even though not the exact measurement of the Detroit steel pan (10 x 14 x 2 in), Bull’s square pan is a great alternative with delicious end results.
- Move over chili infused oil…honey infused with a spicy kick from a fresh jalapeno or dried red chilis is this summer’s hot ticket item. “Hot honey” is the must have condiment that will ignite your tongue’s taste buds and give avocado toast a gourmet touch, making us all grab for another slice! Placed in a glass jar and tightly sealed, hot honey will last for a few months in the refrigerator if it is not devoured by then.
- Reserve the sliced jalapenos once the honey has been strained. They make for the perfect garnish for pizza or on top of triple cream cows milk cheese smothered in the spicy condiment.
- 2 cups all-purpose flour
- 1 cup water (100 degrees F)
- 1 teaspoon sea salt
- ¾ teaspoon instant yeast
- Pizza Sauce:
- 1 can crushed tomatoes, high quality
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 tablespoon granulated sugar
- 1 tablespoon dried basil, crushed with fingers
- 2 teaspoons dried oregano, crushed with fingers
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Hot Honey:
- 2 cups organic honey
- 1 - 3 fresh jalapeño or 2 tablespoons red pepper flakes
- 3 tablespoons olive oil
- 2 green zucchini, thinly sliced, lengthwise
- 1 sweet red onion, thinly sliced
- 1 yellow or orange bell pepper, thinly sliced
- 2 cups freshly grated mozzarella cheese
- ¼ cup finely grated parmesan cheese
- 3 cups baby arugula greens
- 4 ounces goat cheese
- 1 ½ cups pizza sauce, warm
- Dough: In a stand mixer add the water and salt and allow the salt to dissolve. Add the yeast and flour and mix with a wooden spoon until the dough becomes a sticky mass. Add the hook attachment and mix on medium speed for about 4 minutes. Remove the dough from the hook and scrape the sides down. Mix for another 3-4 minutes. Using Bull’s non-stick spray, coat a glass bowl and place the dough into the bowl and cover with plastic wrap. Let the dough relax for about 20-30 minutes before time to shape.
- Sauce: In a saucepan over medium-high heat, add the oil and garlic and saute for 1 minute. Add the tomatoes, sugar, basil, oregano, salt and pepper and stir. Bring the sauce to a boil (BTAB) and then simmer for 15 minutes. Using a food processor or immersion blender, puree the sauce until nice and smooth. Place aside till time to make the pizza.
- Hot Honey: In Bull's cast iron sauce pot over medium-low heat, add the honey and sliced jalapeño. Allow the honey to slightly simmer and then turn the heat down and allow the honey to steep for as few as 10 minutes, or up to an hour. Turn the heat off, let the honey sit and infuse for 10-20 more minutes, and then strain through a fine mesh sieve to remove the sliced jalapeño.
- Forming the Dough Sprinkle flour onto the counter surface and knead the pizza dough, forming into square shape. Drizzle 2 tablespoons olive oil into the Bull square pan. Place the pizza dough in the pan, and using your fingers, press the dough down towards the edges. If needed, allow the dough to rest 5 - 10 minutes, and continue stretching till it has reached the edges. Cover with towel and allow to rise for 30 more minutes in the pan.
- Building the Fire: Open the chute at the top of the Bull's extra large pizza oven. Build and start a fire to preheat (around 40 minutes). Throw some larger pieces of wood onto the fire once going, allowing the fire to get hot (around 700 degrees F). Close the chute halfway and continue to burn the wood down until embers start to form and little fire is left. This will warm up the pizza stone and oven to a constant 535 degrees F. Use Bull's thermo gun to check the temperature of the pizza stone’s surface.
- Making the Pizza: Press the pizza dough down in Bull's non-stick square pan using your fingertips and remove any large air bubbles. Leaving a small border around the edges, add the thinly sliced red onions, grilled zucchini, tomatoes and bell peppers. Add the mozzarella cheese and half of the grated parmesan cheese. Place the pizza into Bull’s extra large pizza oven, place the front lid to cover and bake for 10-15 minutes, or until the cheese and crust are golden brown.
- To Serve: In a bowl, toss the arugula with 1 tablespoon of olive oil. Remove the pizza from the oven. Top off with the hot pizza sauce. Using a knife, run it along the edge of the pizza and remove the pizza from the pan. Cut the pizza into squares. Top with the dressed arugula, crumbled goat and grated parmesan cheese. To finish, drizzle the hot honey all over the top along with some of the sliced jalapeño. Eat immediately.
♥ Chef Amy 🍕🍕🍕
Music in the Park by Vine Dawgs and your fabulous pizza! Outstanding evening. Thank you Chef Amy! Absolutely delicious!
Music in the park by a Vine Dawgs and your fab pizza, wonderful evening! Delicious! Thanks Chef Amy
You’ll never eat another cardboard box takeout pizza again. This one delicious!
Amy Aberle-Rogan says
Thank you, Pam!