Casa M Detroit-Style Pizza 10"x14".
Coconut-oil frico Detroit. 70% hydration, block cheese to the walls, sauce stripes on top. Two-stage convection + flame-off Ooni bake for a fried bottom.
Coconut-oil frico Detroit. 70% hydration, block cheese to the walls, sauce stripes on top. Two-stage convection + flame-off Ooni bake for a fried bottom.
Ingredients
Ingredients
- dough — 2x 10x14 (490 g balls)
- 560 g bread flour (kabf)
- 392 g water (70%)
- 11 g salt (2%)
- 11 g ldmp (2%)
- 2.8 g idy overnight cf — or 5.5 g same-day (1%) — or 12 g (2%) for a rushed ~2 hr warm proof
- coconut oil, for the pans (walls too)
- per pan
- 9 oz block cheese, cubed — muenster / chihuahua / cojack / brick (any good melting-browning cheese); pack to the walls for frico
- 6 oz low-moisture mozzarella, with ~1 oz aged Parmesan in the mix
- 3 oz sausage (browned, drained, slightly under-cooked)
- 3 oz pepperoni — under the cheese
- 1/2 cup Casa M marinara pizza sauce, cooked at 185f for 30 mins, then cooled — 3 stripes applied after the bake
- Casa M Spice Co® Chain Reaction® Add
- optional: white habanero cheddar or triple pepper jack in the block blend for heat
Method
-
01
Mix to a shaggy mass, rest 15 min, knead smooth, ball and oil.
-
02
Overnight cold ferment (0.5% IDY); pull 4-5 hr before bake. Same-day: 4 hr at 1%. RUSHED: 2% IDY, warm bulk 20 min, pan, warm-proof ~2 hr — denser but excellent.
-
03
Coconut-oil the pans, walls included. Press one 490 g ball per pan to the corners; rest 15 min and re-press if it fights back. Pan-proof ~2 hr until puffy and filling the corners.
-
04
Sausage and/or pepperoni directly on the dough (under the cheese).
-
05
Block cheese packed HARD against all four walls (frico), scattered across the field; lacy LM mozz over the field last.
-
06
Convection: 500F, middle rack, 12 min.
-
07
Ooni finish: flame OFF but fully heated. 20-30 sec per side, rotate 180 between 30-sec cycles, until the walls are deep golden and the bottom is fried mahogany.
-
08
Free the edges the second it's out, lift from the pan, 3 sauce stripes down the length. Rest 2 min, cut into 8-12 pieces
From Mike's Notebook
Pack the block cheese so it physically touches all four walls before it goes in the oven — if there are gaps, you'll get soft edges instead of the shatteringly crisp frico crust that defines the style.
When using the Ooni finish, pull the pizza the moment you see the bottom corner through the rack go mahogany-brown, not golden — that deep fried color is what separates a proper DSP from a thick pan pizza.
If the dough keeps springing back during the corner press, walk away for a full 15 minutes and let the gluten relax before trying again rather than forcing it, or you'll bake uneven thickness with thin centers and thick edges.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
The finished dish — 5 photos.
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