Mini Detroit Pizzas

Step 1

Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.

Step 2

Heat water in microwavable safe bowl for 30 seconds. Temperature should be between 85F and 95F. Add yeast to water and let sit for 5 minutes. We're not looking for a full activation, just a bit of a jumpstart.

Step 3

Slowly add water/yeast mixture to the stand mixer, mixing on low until it forms a smooth consistency, about 10 minutes. Note: dough will be very wet and sticky, and the bottom will stick to the bowl. You may need to scrape the bottom up with a spatula.

Step 4

Turn mixer off. Scrape the dough out onto the counter. With wet or lightly oiled hands to reduce sticking, continue kneading for 3 minutes to build the gluten. Flip the mixer bowl over top of the dough to keep it moist, and let it rest for 30 minutes.

Step 5

Grease your 6x6 pans with a stick of butter or olive oil.

Step 6

After 30 minutes, divide the dough into 4 equal 145-150g balls. Knead them back into a ball and place them into the greased pans. Cover, and let rest for an hour at room temperature.

Step 7

Gently stretch the dough to fit the edges of the pan. The dough will shrink up a bit, which is fine at this stage.

Step 8

Cover again and place in the refrigerator for 1 to 2 days to cold ferment.

Step 9

Let dough come to room temperature on the counter for 3-6 hours. If you do a longer 6 hour ferment, gently press the dough down with your fingers halfway through. This prevents bubbles from expelling air and gives a better final crumb.

Step 10

Preheat the oven to 550°F with a pizza steel/stone. If using an outdoor pizza oven, preheat until 700-750 degrees, about 20 minutes.

Step 11

Place the pan onto the pizza stone and bake for 5 minutes (3 minutes for pizza oven). If you do not own a pizza stone, place the pan on the bottom of your oven (not a rack) and bake for 5 minutes.

Step 12

Carefully remove the hot pan from oven. Remove the dough from the pan and place onto a wire rack, allowing it to briefly cool, about 5 minutes.

Step 13

Put the dough back into the pan and add the shredded mozzarella, ensuring most of it touches the edge of the pan. Then add the Monterey Jack/cheddar cheese. If you're using sauce from the fridge, add it now (pre-bake) on top of the cheese. If you're making fresh sauce, add it post-bake.

Step 14

For home ovens: place pizza in oven for another 7 minutes on the stone. (toss the broiler on for the final minute or two if the cheese is not browning fast enough). For outdoor pizza ovens: bake for 4-5 minutes, rotating pan halfway through, and covering with tinfoil if browning too quickly.

Step 15

Remove from oven and use a thin metal spatula along the edges to separate the pizza from the pan. Slide onto a wire rack to rest for 3 minutes. Top with fresh sauce (if you didn't already add it); top with basil and parmesan. Slice, and enjoy.