We started with our no-knead pizza dough. We let it rise, knocked it down and refrigerated it overnight. The following day we let the dough continue to rise. We knocked the dough down a few more times until we were ready to put it into our Detroit Style Pizza pans. We oiled the pans and stretched the dough to fill the pans. We applied a thin layer of extra virgin olive oil to the top of the dough and then let it proof at room temperature. When it was ready, about 20-230 minutes later, we layered the first pie with hand crushed sauce, provolone, fresh mozzarella and a top layer of sauce. The second pie got sauce, cheddar cheese, calabrese salumi, fresh mozzarella and more sauce on top. We cooked the pizzas at 450°F on our baking steel for 15 minutes, then transferred the pies a rack up, turned on the convection, and cooked them for 10 more minutes. The crust was crisp. The dough light and fluffy. The toppings were molten and browned. We carved the pizzas, as we always do, with a pair of scissors and tucked in.
Years Past
January 11, 2011
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