_Hey Folks
Yesterday I tried making a Detroit style deep dish pizza for the first time._
_I wanted to try using a different type of dough. This stuff is so runny you need a baking try to hold it. It is made with 200g plain flour , 200g water 5g yeast some salt and some sugar.
The result of cooking with dough like this is a light fluffy base_
_To make the sauce add some olive oil to a frying pan , add 2 cloves of chopped garlic and an onion cut in half.
We just want the flavour of the onion in the sauce but not the actual onion pieces._
_Once the oil has heated up and started to absorb the flavour of the onion and garlic add in some chopped tomato's and tomato puree.
The chopped Italian tomatoes I am using already have basil and oregano added._
_When the sauce is ready remove the 2 onion halfs and spread over the dough.
The dough has been left in the refrigerator over night to ferment and rise.
_
Now we add the toppings. Here I have added mozzarella cheese and some pepperoni.
This is going to taste amazing ,I cant wait to try it :D.
_Damn that looks tasty!
The dough has puffed up nicely, lets try a slice!_
The mozzarella is ridiculously stringy....I had to get a shot of it.
Not bad for a first attempt at a deep dish style pizza.
Check out the fluffy base , its super light and airy kind of like a sponge cake.
Overall I am happy how this first experiment with deep dish pizza and dough that is so runny you need to pour it into a baking try.
My family really enjoyed this style of pizza ,I will continue to play around with this style and try it with new toppings.
Using this much more thin and viscous dough would make for some outstanding light and fluffy garlic bread, I think I will try that next.