Shakshuka Detroit pizza
- 1 10"x14" Detroit Style Pan We used a Lloyd's Pan, often considered one of the best out there for commercial or home use. Other types of pans can be used, but will lack the proper crust-forming characteristics of Detroit style pizza. In a pinch, a well oiled baking pan can work.
- Outdoor pizza oven (Optional). I cooked this in my Ooni Koda 16", frequently rotating the pan every couple minutes. However home ovens work just as well for this style of pizza.
- 350 g Bread Flour
- 255 g Water (warmed to 90°F)
- 10 g Kosher Salt
- 3.5 g Instant Dried Yeast
- 6 Eggs
- 2 tbsp Olive Oil for the pan
- 1 Onion
- 2 Garlic Cloves
- 1/2 Red Bell Pepper
- 2 Serrano Peppers Substitute with Jalapeno or Fresno
- 1 28oz can Whole Peeled Tomatoes
- 1 tbsp Smoked Paprika
- 1 tbsp Cumin
- Salt and Pepper To taste
- 6 oz Cheddar cheese Shredded
- 6 oz Mozzarella cheese Shredded
- Parsley Chopped
- Feta Cheese To taste
Make the dough.
- Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.
- Heat water in microwavable safe bowl for 30 seconds. Temperature should be between 85F and 95F. Mix the yeast into the water.
- 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.
- Turn mixer off. Dust a very light amount of flour onto the counter, and scrape the dough out of the bowl. Dust a little more flour on the dough, and knead by hand for 2 minutes. Form into a taught ball and place into a lightly greased Detroit pan. Allow to rest, covered and at room temperature, for 1 hour.
Stretch dough in pan.
- Because of the high hydration in this recipe, you may need to wet your hands prior to handling. Flatten and stretch the dough with your hands to fit the pan as close as possible (a tiny bit of shrinking may happen, that's fine). Let sit for ½ hour, then stretch again ensuring dough touches edges of pan.
- Place in refrigerator, covered, for 1 to 2 days.
- Let dough come to room temperature on the counter for 3-6 hours.
- Place pan on the bottom of your oven to par-bake the dough for 5 minutes. Carefully remove the hot pan from oven. Using a metal spatula, remove the baked dough from the pan and allow to cool on a wire rack while you prepare the Shakshuka.
- Heat olive oil in a deep pan or dutch oven over medium heat until shimmering. Add onion and peppers, and continue cooking for 8 minutes or until onions are translucent and peppers have some browning. Add minced garlic, paprika, and cumin; continue cooking for 30 seconds. Add tomatoes and stir to combine. With the back of a spatula, crush the tomatoes. Salt and pepper to taste. Reduce the heat to a simmer and continue cooking for 15 minutes.
- Using the back of a spoon, make a small well in the sauce; carefully crack an egg directly into the well. Continue doing this around the pan with the remaining eggs. Cover the pan and continue on a very low simmer for 5-10 minutes, or until the egg whites are set but yolks are still runny.
- Place the parbaked dough back into the Detroit pan. Add shredded mozzarella and cheddar, ensuring cheese touches the edge of the pan.
- For home ovens: place pizza in oven for another 7 minutes on the bottom rack. (toss the broiler on for the final minute or two if the cheese is not browning fast enough). For outdoor pizza ovens: bake for 5-6 minutes, rotating pan halfway through, and covering with tinfoil if browning too quickly.
- 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. With a large spoon, carefully place the poached eggs and spicy sauce onto the pizza, ensuring even spacing for each slice. Top with feta cheese and parsley. Slice, and enjoy.