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π The thick, cheesy, pan pizza of your dreams
Published 12 days agoΒ β’Β 3 min read
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Sourdough Detroit-style Pizza
Open my fridge this week, and you'll be greeted by a towering stack of cheeses, a sight that would make even the most dedicated cheesemonger proud.
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From fontina to Wisconsin brick to butterkΓ€se (a fav) to all manner of shredded cheddar and mozzarellaβall meticulously sourced, tasted, melted, and tasted again.
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Tough job, isn't it? All that cheese-eating. I'm like the royal food taster, except I'm not at court and succession is not on the line. Yes, my goal is very different. Instead of trying to protect the king and queen, I'm searching for just the right blend of tanginess, savoriness, and butteriness.
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An important job nonetheless.
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All of this cheese talk reminds me of a favorite saying I once heard at a party by a wise and respected food connoisseur:
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Everything is better with a pound of cheese on top.
(That's my saying. I just made it up right now. But you'd agree, wouldn't you? If you're unsure, make this pizza, and my newly minted saying will become your favorite, too.)
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Let's talk about this new Detroit-style pizza!
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In this week's newsletter:
Recipe: Detroit-style pizza
Recipe: NY-style pizza
Recipe: Keep it "lighter": Sourdough babka
Recipe: Keep it even lighter: Lemon poppyseed loaf
Baking Question: My starter looks dead. Help!
Links: Learn how to talk intelligently about cheese
π Sourdough Detroit-style Pizza
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This cheesy slab is everything you want in Detroit-style pizzaβincluding that ultra-crispy cheese frico crust (the caramelized bits of cheese around the perimeter).
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It's a flexible dough based on focaccia-like principles with a few changes to get the toppings and process just right.
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But it's also a very flexible recipe. The parbaked crust can be made and used days later or frozen for extended periods.
If you're not quite in the mood for a thick, cheesy pie, this NY-style(ish) sourdough pizza for the home oven has you covered.
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This pizza is more about restraint and the chewiness of the crustβwhich I love.
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I also talk about several of my favorite sauces and topping combinations, including a spinach + feta that's a fantastic change of pace (and if there's greens it's healthy, right?).
Let's go to the other end of the spectrum, and instead of savory pizza, let's do something sweet.
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I don't mention this babka often or flippantly: this is a serious treat. I personally think it'd be perfect for making this weekend while it's still cool outside. A slice in the cool early summer afternoon or as a future plan for Mother's Day.
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Perhaps you need to test it this weekend first. You know, as the royal taste tester of your household, to make sure it's safe for everyone else.
An even lighter option is Rebecca's recent lemon poppyseed loaf. In fact, this would make for the perfect after-pizza treat. Just sayin' you can have your cheese and eat it, too.
I'm following your steps to creating a starter and I saw signs of life after the first few days, but now it looks dead? What's going on?
Itβs normal to see a burst of activity in the beginning (possibly with lots of bubbles) only to see a decline the day(s) after. Stick with the starter creation process of feeding and discarding, and it will eventually take hold. That initial activity is most likely a bacteria we donβt want to stick around in the long run. It will eventually die off when the bacteria/yeasts we do want acidify the culture to the point where other bacteria cannot survive.
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If your kitchen is cold, try warming the water youβre using to feed your starter. If you have a thermometer, try to get the water around 80Β°F.
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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