Recipes · American · Pizza
Detroit-Style Pizza
One serving has 768 kcal and 33 g protein, and at least a fifth of a woman's daily need of selenium (114%), thiamin (90%), riboflavin (78%), phosphorus (76%), niacin (65%) and cobalamin (63%). Ready in 110 minutes.
- Preparation: 90 min
- Cooking: 20 min
- Makes: 1 serving (240 g)
- Difficulty: Medium
- Diets: High protein
- Contains: beef, dairy, gluten, pork
Ingredients
- 90 g Flour, bread (strong)
- 1.5 g Yeast, active dry
- 10 g Olive oil
- 1 g Salt
- 2 g Sugar
- 70 g Mozzarella, low-moisture
- 25 g Pepperoni
- 40 g Tomato sauce, canned
Method
- Dissolve the yeast and sugar in 55 g of warm water and leave for 10 minutes until foamy.
- Mix the flour and salt in a bowl, add the yeast mixture and half the oil, and bring together into a soft, slightly sticky dough.
- Knead for 6-8 minutes until smooth, then place in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
- Oil a small rectangular pan with the remaining oil and press the dough out to the edges with your fingertips; let it rest for 20 minutes.
- Scatter the mozzarella (standing in for Wisconsin brick cheese) right to the edges of the dough so it caramelises against the pan, then top with the pepperoni slices.
- Bake at 240°C (465°F) for 12-15 minutes until the cheese is bubbling and the crust is deep golden and crisp at the edges.
- Spoon two stripes of the tomato sauce across the top after baking, in the classic Detroit style, then slice into squares and serve.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 768 kcal | 36% |
| Carbohydrates | 74.2 g | |
| Water | 88.7 mL | |
| Fiber | 3.2 g | 11% |
| Protein | 33.3 g | 69% |
| Tryptophan | 0.58 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.5 g | |
| Leucine | 2.6 g | |
| Lysine | 1.4 g | |
| Methionine | 0.71 g | |
| Cystine | 0.4 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.3 g | |
| Valine | 1.7 g | |
| Histidine | 0.81 g | |
| Fat | 37.1 g | |
| Monounsaturated | 16.7 g | |
| Polyunsaturated | 3.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.1 g | |
| Saturated | 14 g | |
| Trans-Fats | 0.89 g | |
| Cholesterol | 69 mg | |
| Calcium | 513 mg | 51% |
| Copper | 0.26 mg | 29% |
| Iron | 4.9 mg | 27% |
| Magnesium | 52.7 mg | 17% |
| Manganese | 1.1 mg | 59% |
| Phosphorus | 531 mg | 76% |
| Potassium | 423 mg | 9% |
| Selenium | 62.7 µg | 114% |
| Sodium | 1,442 mg | |
| Zinc | 4.1 mg | 52% |
| Thiamin (vitamin B1) | 0.99 mg | 90% |
| Riboflavin (vitamin B2) | 0.86 mg | 78% |
| Niacin (vitamin B3) | 9.1 mg | 65% |
| Pantothenic acid (vitamin B5) | 1.3 mg | 25% |
| Pyridoxine (vitamin B6) | 0.26 mg | 20% |
| Folate (vitamin B9) | 224 µg | 56% |
| Cobalamin (vitamin B12) | 1.5 µg | 63% |
| Choline | 36.6 mg | 9% |
| Vitamin A | 168 µg | 24% |
| Vitamin C | 2.8 mg | 4% |
| Vitamin D (D2 + D3) | 23.5 IU | 4% |
| Vitamin E | 3 mg | 20% |
| Vitamin K | 9.8 µg | 11% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
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