Detroit Style Pizza Recipe… with Potato

In this blog post, we’ll walk you through the ultimate Detroit-style pizza recipe, helping you create a really good Detroit-style pizza at home. The recipe we’re using is a modified version of King Arthur Flour’s recipe for Detroit-Style Pizza. We’ll be adding a special ingredient to our pizza recipe… Potato flakes!

Ingredients for Detroit-Style Pizza with Potato

• 250g (2 cups) all-purpose flour
• 20g (1/4 cup) whole wheat flour
• 50g (1/2 cup) potato flakes
• 7g (2 1/4 tsp) instant yeast
• 6g (1 1/2 tsp) salt
• 227g (1 cup) water, heated to 43°C (110°F)
• Olive oil for coating
• Toppings & Sauce of your choice

Bake pizza in a 12×12 pan, at highest heat, for about 15 minutes, or until everything looks crispy and delicious

To start, we’ll mix together two types of flour – all-purpose and whole wheat – to create a flavorful base for our dough. You can swap for bread-flour, too, which might result in a higher rise for your finished pizza, thanks to it’s extra gluten content. We want a total of 270 grams of flour (2 1/4 Cups).

In this recipe, the majority of that 270 grams of flour will be all-purpose flour, and a smaller portion of whole wheat, for a bit of extra flavor.

Next, we’ll add 50 grams of potato flakes to our flour mixture. This secret ingredient will help tenderize the dough, giving it a softer texture and allowing it to brown nicely in the oven.

After combining the dry ingredients, we’ll add 227 grams of water heated to 110°F (43°C). This temperature is perfect for activating the yeast and ensuring a proper rise. Here I am, adding boiling water to room-temperature water, until i get a temp of 110°F (43°C).

Pour your water into the flour mixture, and mix the dough briefly, until it comes together in a rough, shaggy mass. Then, cover the dough and let rest for about 10 minutes.

This allows a process called “Autolyse” to occur, which is a way that the flour can start to pre-absorb some moisture, becoming more workable as a dough for us later. After 10 minutes,  mix the dough a bit more thoroughly, until it forms a smooth-ish, cohesive ball. Add a bit more warm water if it feels too dry.

After you’re done kneading the dough, coat your dough ball with olive oil. This will prevent your dough from drying out. Cover the dough’s container, and let it rise for about 2 hours, or until it seems to have doubled in size.

Once the dough has risen, punch it down, and then transfer the dough to a 12×12 inch (30×30 cm) baking pan coated with olive oil. Use your fingers to dimple the dough, spreading it evenly across the pan. Cover and let the dough rise for another hour.

After the second rise, top the dough with cheese, focusing on the edges to create a crispy “frico” crust. Add your favorite toppings – in this case, we’re using seitan, and a simple San Marzano tomato sauce with oregano.

Bake your pizza in a preheated oven, at the highest temperature setting, for about 15 minutes, or until the cheese is melted and the crust is golden brown. Remove the pizza from the oven, and let it cool slightly before slicing and serving.

When turning the pizza slice over, we can see the additional browning from  the’ 1-2 Punch’ of Potato + Olive Oil. This pizza turned out chewy-er than I had expected, and it was also a bit flatter, too. I may add 25% more dough next time I do this recipe, in this 12×12 pan.

This article was written in partnership with Claude 3 Opus, an AI assistant dedicated to helping home cooks create amazing meals. Click here to see the full chat-transcript that Carleton and Claude 3 had, in order to create this article: https://poe.com/s/JC73G6MTQLApJvpcS68U