Tag Archives: crushed tomatoes

Detroit Pizza – Michigan

The East coast has its thin, foldable pizza. Rhode Island has its pizza strips, heavy on sauce, light on cheese. Chicago has its deep dish. And Detroit? It’s got its own version too, and boy is it good. The

Detroit Pizza dough is more of a pan pizza situation, but the edges are brown and crispy, due to a sprinkling of Parmesan cheese right along the edge of the pan. And the sauce? Traditionally it’s served on top of the cheese. That’s how they do it in the Mitten State.

We’ve made this recipe, which we’ve slightly adapted from Zingerman’s Bakehouse, about a half dozen times last year. You are going to want to add this to your pizza rotation.

Detroit Pizza

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients
For the dough:
• 1 cup warm water
• 1 teaspoon yeast
• 1 teaspoon salt
• 2 ½ cups flour

For the pizza:
• ½ cup parmesan cheese, grated
• 2 cups mozzarella cheese, grated
• 2 cups fontina cheese, grated
• Pepperoni, sausage or vegetable toppings of your choice
• ½ teaspoon dried oregano
• ½ teaspoon dried basil

For the sauce:
• 2 cups canned, crushed tomatoes
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons dried oregano
• 3 teaspoons dried basil
• Pinch of crushed red pepper
• 2-3 cloves garlic, minced

Instructions
For the dough:
In the bowl of a stand mixer, add all ingredients for dough. Using the dough hook, mix on medium speed for about 4 minutes, occasionally scraping down the sides of the bowl. Dough is done when it pulls away from the sides of the bowl. Spray a clean bowl with cooking spray, and turn dough into bowl. Cover with plastic wrap and let rest for 15 minutes. After resting, spray or grease a 9 X 13 pan. With well-oiled fingers, turn dough into pan and gently shape dough to cover bottom and about a ½ inch up the sides of pan. Cover with plastic wrap and let rise in a warm place for about 1 hour.

For the sauce:
In a medium saucepan, mix all of the sauce ingredients. Heat for 10-15 minutes, bringing to a simmer. Cover and keep warm until pizza is ready.

To make pizza:
Sprinkle some of the parmesan cheese along the edges of the pan (this will create a crispy edge) leaving enough to spread across the entire surface of dough. Add pepperoni, sausage or other toppings. Add mozzarella and fontina. Top with oregano and basil. Bake in 450-degree oven for 15 minutes or until edges are browned. Use a butter knife to loosen edges from the sides of the pan. Serve with warm sauce on top.

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Pizza Strips – Rhode Island

What kinda looks like pizza but has very little cheese, is found in bakeries from Warwick to Providence and is eaten at room temperature? If you said pizza strips, give yourself a gold star. This

Pizza Strips - Rhode Islandregional snack ― sometimes called party pizza ― can be found at bakeries such as D. Palmieri’s Bakery in Johnston and DePetrillo’s (multiple locations). It is surprising easy to make at home and will make you a star if you have kids who can’t get enough ‘za. It’ll keep a few days in the fridge but we bet it won’t hang around too long as leftovers. This recipe will easily double for a bigger crowd.

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Pizza Strips

  • Servings: 2-3
  • Difficulty: moderate
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Ingredients

  • Olive oil
  • 1 lb. pizza dough
  • 15 oz. can crushed tomatoes
  • 1 ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoons oregano
  • 1 clove garlic, minced
  • 3 teaspoons grated Parmesan

Instructions

Generously oil a 9 x 13 pan, including sides. Spread pizza dough out to cover entire bottom of pan, leaving a half inch lip along the sides. In a large bowl combine tomatoes, salt, pepper, oregano, garlic and parmesan. Spread sauce mixture evenly over dough. Bake in 400 degree oven for 15 to 20 minutes or until dough is slightly browned. Once cooled, cut into strips. Serve room temperature.