Rosehill Sourdough's Sourdough Detroit-Style Pizza

ooni.com

Chardonais

subheading: For the feed:

19 grams sourdough culture

38 grams water 38 grams bread flour (12.7% gluten)

subheading: For the dough:

332 grams warm water

13 grams salt

13 grams olive oil, plus extra for greasing the pan

76 grams peaked sourdough culture

436 grams bread flour

subheading: For the bake:

Extra-virgin olive oil

1 to 2 tablespoons unsalted butter, melted

subheading: For the toppings:

A classic Detroit-style pizza often features tomato sauce, brick cheese (a medium-soft, pale yellow or whitish cheese made in Wisconsin and noted for its mild, sweet flavor) and pepperoni. Brick cheese can be difficult to find outside the American Midwest, but you can substitute Monterey Jack or a mild white cheddar to delicious effect. Feel free to experiment with similar low-moisture cheeses or apply your favorite toppings. A classic Detroit-style pizza often features tomato sauce, brick cheese (a medium-soft, pale yellow or whitish cheese made in Wisconsin and noted for its mild, sweet flavor) and pepperoni. Brick cheese can be difficult to find outside the American Midwest, but you can substitute Monterey Jack or a mild white cheddar to delicious effect. Feel free to experiment with similar low-moisture cheeses or apply your favorite toppings.

100 grams brick cheese, cubed

100 grams mozzarella cheese, shredded

15 to 20 pepperoni slices

150 grams classic pizza sauce

subheading: Optional Garnishes:

Fresh basil

Pecorino or Grana Padano, grated

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