Jets Pizza Copycat Recipes

JET'S DETROIT-STYLE PIZZA RECIPE

Steps:

• Preheat oven to 450 degrees F.
• In a stand mixer's bowl, add water, yeast, and powdered milk. Mix the ingredients on low speed. Use a whisk to fully combine the ingredients.
• Add in flour, salt, sugar, and vegetable oil. Mix until the dough begins to pull away from the sides of the bowl.
• On a flat surface dusted with flour, knead dough until it's springy and soft.
• Sprinkle more flour to keep the dough from sticking to the flat surface.
• Press dough into a square baking pan. You can use a rolling pin to spread the dough, but you can also use your hands to evenly spread the dough.
• Set aside in a warm place for 1 to 2 hours maximum.
• After 1 hour, poke the dough randomly with a fork.
• Bake at 450 degrees F for 5 minutes.
• Spread marinara sauce evenly on the dough.
• Top with ham, bacon, yellow onions, tomatoes, and mozzarella cheese.
• Continue baking for another 8 to 10 minutes.
• Let it cool, then slice into squares and serve!

DETROIT-STYLE PEPPERONI PIZZA

Steps:

• Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.
• Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.
• Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.
• Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!
• Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
• Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.