It’s chilly outside. Fire-pits and fireplaces, sweatshirts and sweaters, cocoa in warm mugs, crinkly orange leaves, cozy socks, baking, and melted cheese. This weather has me reaching for the book, Zingerman’s Bakehouse to make their pizza with a caramelized, crusty cheese edge and an oh-so-pillowy interior. It’s divine.
A huge thanks to Chronicle Books for letting me share the recipe for Detroit-Style Pizza with you so that you can taste the book!
My review with my pics and thoughts on the dishes I tried is below the recipe.
Zingerman’s Bakehouse by Amy Emberling and Frank Carollo, photographs by Antonis Achilleos (Chronicle Books, 2017.)
Makes 1 pizza
1 cup/230 g water 100°F [38°C]
1 tsp sea salt
2 cups plus 1 Tbsp/290 g all-purpose flour
¾ tsp instant yeast
28-oz can/795 g crushed tomatoes (canned)
3 Tbsp/44 g granulated sugar
1 tsp dried oregano, crushed
1 Tbsp dried basil, crushed
1 ½ tsp finely minced garlic
1 tsp sea salt
½ tsp ground black pepper
¼ c/45 g shredded parmesan cheese
8 slices pepperoni (optional)
2 cups/230 g shredded mozzarella cheese
2 cups/230 g shredded brick cheese
pinch dried oregano
pinch sea salt
1 cup/230 g pizza sauce, warm
Make the Dough
1. In the bowl of a stand mixer, add the water and sea salt and stir to dissolve the salt. Add the flour and yeast and mix with a wooden spoon until the dough becomes a shaggy mess. Make sure that all of the flour is hydrated. Using the dough hook attachment, mix on medium-low speed for 4 minutes. Scrape the sides of the bowl and release the dough from the hook. Mix for an additional 4 minutes. It will now hold a round shape.
2. Spray a bowl with nonstick cooking spray or brush lightly with olive oil. Place the dough into the bowl and cover with plastic. Let the dough relax with 15 minutes, and then shape the dough.
Shape the Dough
1. Lightly oil or butter the inside surfaces of a 9-by-13-in [23-by-33-cm] baking pan or Detroit pizza pan.
2. Place the dough into the pan and use your fingertips to spread the dough out to the corners and sides of the pan. The dough will be sticky, so lightly dip your fingertips in oil to make stretching it easier. Set the pan aside, cover with plastic, and let rise in a warm area for 1 ½ to 2 hours, or until the dough is approximately ½ to ¾ in [1.5 to 2 cm] tall in the pan.
Make the Sauce
1. Combine the tomatoes, sugar, oregano, basil, garlic, salt, and pepper and stir together in a medium saucepan. Bring to a simmer over medium heat, stirring periodically. Using an immersion blender or food processor, purée the sauce until smooth. Place it back over medium heat. Simmer the puréed sauce until slightly thickened, 5 to 10 minutes, stirring periodically.
2. Keep the sauce warm for ladling over the pizza, or cool and refrigerate for up to a week. This recipe makes about 3 cups [710 ml] of sauce and it can also be frozen for up to 3 months, if desired. You will have more sauce than you need for one pizza.
Top and Bake the Pizza
1. Preheat the oven to 475°F [240°C].
2. Sprinkle the parmesan cheese around the edge of the pizza where the dough touches the sides of the pan. This cheese will form a crispy, caramelized edge on the crust. If desired, place pepperoni in two rows of four down the length of the pizza, directly on top of the dough. Gently push the pepperoni into the dough.
3. Sprinkle the mozzarella and brick cheeses over the surface of the pizza, spreading them all the way to the edges where the dough meets the side of the pan. This cheese will also contribute to the crispy caramelized edge on the crust. Season the top of the pizza with a pinch each of oregano and salt.
4. Place in the oven and bake for 15 minutes. Look for an amber-colored top and crispy edges.
5. After removing the pizza from the oven, use a small offset spatula or knife to loosen the sides of the crust from the pan. Slide the pizza out of the pan onto a cooling rack. At this point, if a crispier bottom is desired, you can put the pizza (out of the pan) directly onto the oven rack or a sheet tray and bake for an extra 5 minutes for a slightly more browned finish on the bottom of the crust.
6. After you remove the pizza from the oven, top it with the warm sauce. Traditionally, it is ladled into two rows down the length of the pizza. Serve warm.
Storage note: This pizza can be kept in the refrigerator for up to 3 days and reheated on a lightly oiled sheet tray at 475°F [240°C].
My review of the book…
by Amy Emberling and Frank Carollo
I’ve had great results with outstanding flavor with everything I’ve tried. The intro stories to the recipes are really charming, and had me inspired to fire up the oven to taste what they were so passionately chatting about. Lots of them have little cartoon heads of Amy or Frank floating above them, so that you know who’s talking to you. The measures are presented in both cups and gram weight. I love it when they do that, so all bakers are happy. The instructions are thorough, and really well organized. Some of the bakes are worldly, while others are spotlighting some beloved regional favorites. Recommend!
1) Detroit Style Pizza – p 89. Delicious. I love that they so emphatically insist that the cheese must be spread to the very edge of the pan so that it will form a cheese crust edge. Oh, and that it does. The crust itself is really pillowy.
2-4) Bagels – p 204. Great bagels. I’ve made bagels before, but never packed flavors into the dough itself. They have you roast onions with poppy seeds in a little olive oil and salt, and then knead that into a quarter of the dough. So good. I’m kneading it into all the dough next time. They don’t mention cream cheese in the ingredient list, so it didn’t make my shopping list. I’m writing it in Sharpie on the page, so my flour covered self wont run to the store at the last second again.
5) Big O Cookie – p 69. I would have passed by this, but the intro cracked me up, so I had to try them. I’m so glad I did. These are outstanding oatmeal raisin cookies, and they’re easy peasy. They’re so packed with oatmeal and raisins that I didn’t mind one bit when my teenagers grabbed a few of them for breakfast.
6-8) Our French Baguette – p 113. Killer flavor! It’s a time commitment, but most of it is waiting. They’re shockingly good! Step 1) Make the poolish – 1 minute, then it sits for 12 hours. Step 2) Make the baguette dough – 10 minutes of a great arm workout with what feels like oobleck, then it sits for an hour. Step 3) 1 minute folding and then it sits for an hour. Step 4) 1 minute folding then it sits for 30 minutes. Step 5) 2 minutes to divide and form into balls, then it sits for 30 minutes. Step 6) 5 minutes to shape into baguettes, then proof for 45 minutes. Step 7) 22 minutes to score and bake.
9) Cheddar Ale Soup – p 220. I grew up in Wisconsin where cheese is its own food group, and probably the most important one. 😉 They pack 2 pounds of sharp cheddar in there. Awesome. I made this to go with the French baguettes to complete the perfect trio: bread, cheese, and beer. We ate it around the firepit under the stars. People were happy. The ingredients call for Marash pepper. I *think* that’s the same as Aleppo pepper if you’re a Penzeys-head.
Some others I have flagged to try: Sourdough Starter and Farm Bread – p 40 * Jewish Rye Bread – p 52 * Pecan Pie – p 66 * Bakehouse Brownies – p 70 * Sour Cream Coffee Cake (cover) – p 76 * Cornish Beef Pasty – p 92 * Bakehouse Pecan Blondies – p 96 * Obama Buns (pecan sticky buns) – p 207
I’ll update this as I play in the book more.