NDT - Cooking with Cash-Wa - Pizza
FARGO, N.D. (Valley News Live) - For the dough:
2 ½ cups Unbleached Bread Flour
1 ½ teaspoons instant yeast
1 tablespoon malted milk powder, optional; for added flavor
1 teaspoon salt 1 cup lukewarm water
olive oil, for greasing the pan
The importance of a Detroit style pizza pan is integral to the shape and formation of crust.
Make the Dough:
Mix and knead all the dough ingredients by hand until a shaggy dough forms. Cover the dough, allow it to rest for 10 minutes, then knead it again until it becomes smooth and elastic. Form the dough into a ball, place it into a lightly-greased bowl, cover, and allow to rest until doubled, about 2 hours. Drizzle 1 to 2 tablespoons of olive oil into a Detroit-style pizza pan or a 9″ x 13″ pan. Gently stretch the dough into the edges and corners of the pan until it starts to shrink back and won’t stretch any farther. Cover the pan and allow the dough to rest and relax for 15 to 20 minutes before stretching it again. Repeat the rest one more time, if necessary, until the dough fills the bottom of the pan. Cover the dough and allow it to rest for 30 to 45 minutes while you prepare the sauce. In the meantime, position a rack at the lowest position of the oven, and preheat the oven to 500°F.
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