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How to Make Vegan Detroit-Style Pizza with Miyoko's Vegan Mozzarella
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May 3, 2024
Detroit-style pizza is my favorite kind of pizza, but after I went vegan, I couldn't find any options. But with the miracle of Miyoko's vegan mozzarella, I've made a vegan version that's equally delicious! I'll walk you through making this pizza at home yourself in this video. If you want to follow along with the recipe, it's available on my website here: https://www.stephsunshine.com/vegan-life/detroit-style-vegan-pizza All my recipes are available here: https://www.stephsunshine.com/vegan-life/recipes Some of the tools and ingredients you might need (some links are affiliate links; I may earn a small commission if you purchase after clicking them): The pizza pan I used in this video: https://amzn.to/3mI4ueB Instant dry yeast: https://amzn.to/3tde23D Miyoko's vegan mozzarella: https://miyokos.com/products/fresh-vegan-mozzarella-cheese Follow me on Instagram: https://www.instagram.com/msstephsunshine/ Or on Facebook: https://www.facebook.com/MsStephSunshine
View Video Transcript
0:00
Welcome back today we are making Detroit style pizza vegan, which just so happens to be my personal favorite kind of pizza, so I am really excited
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If you're not familiar with it, you might think that it's a Sicilian style pizza, which I actually thought for a long time that it was just a type of Sicilian pizza because it's rectangular and it has kind of a thick crust
0:24
But Detroit style pizza is a little bit different. It's got the cheese going all the way to the edge
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so the cheese actually melts up against the edge of the pan and creates a crispy, crunchy
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cheesy edge, which is absolutely delicious. The cheese and a Detroit-style pizza is very often underneath the sauce, which just so happens to
0:49
help when you have a vegan cheese. It actually helps it to melt a little bit better
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So as it is, the pizza sauce and the crust are already vegan, so really all we need to do
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is use a vegan cheese. I've tested out several vegan cheeses with this pizza. I really recommend using
1:06
the Miyoko's vegan mozzarella, but of course if you have a favorite cheese that you want to use on this
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pizza, go ahead. And if you want to follow along with a recipe on my website, I will put a link in the
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description below, so look for that. Before we get started, I just want to mention that you are going to
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need a 10 by 14 inch Detroit style pizza pan, which is a very specific kind of pan. So this is one I have
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If you want to pick this one up, I'll leave a link in the description below where you can find
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this exact one. All right, so let's get started on the dough. I have my stand mixer here with
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the paddle attachment, and I am going to add 350 grams of flour, half a tablespoon of salt, and one
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teaspoon of instant dry yeast. It's really important that you use instant dry yeast and not
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active dry yeast looks like this If you use active dry yeast in this recipe it will not work because active dry yeast needs to be heated So please don use that your dough will not rise Make sure the one
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you have is instant yeast. So I'm just going to stir the flour in the mixer on the lowest
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speed. Then I'm going to mix a cup of water with a teaspoon of maple syrup in my measuring cup
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And I'm just going to add that in and let it keep mixing until it comes together. Now I'm going
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to switch to the dough hook and add in half a teaspoon of olive oil. And I'm just going to add that
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and keep on stirring that on the lowest speed for about a minute. Then you want to turn off the mixer and let the dough rest for 10 minutes
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So while my dough is resting, I am going to put some olive oil on the pan
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You really want to make sure you get a nice thick coat so that the pizza comes out easily when it's time to take it out of the pan
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So the dough's been resting for about 10 minutes. So now I'm going to turn the stand mixer on to still a low speed
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probably the second or third speed, and let it knead for about five minutes
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If you don't have a mixer and you're kneading by hand, you're gonna need it a little bit longer for about 10, 15 minutes
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Now we're gonna shape the dough into a ball and put it into the oiled pan
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I'm gonna cover it with some plastic wrap, but I'm also gonna put some oil on the plastic wrap
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so that when the dough rises, it doesn't stick. So now I'm just gonna set it aside until it's doubled in size
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which should take about two hours. In the meantime, let's get started on the sauce
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I am going to start by adding some whole peeled tomatoes from a 28 ounce can to my blender
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along with a tablespoon of tomato paste, a tablespoon of maple syrup, one teaspoon each of garlic
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powder, onion powder, and salt, and a quarter teaspoon of black pepper
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And I'm going to start blending it on a low speed and then once the chunks are broken up
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then I'll turn it up to make it up until it's smooth. Over on the stove, I've got some olive oil heating up in a medium sauce pan
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I going to add four cloves of minced garlic to that along with half a tablespoon of basil half a tablespoon of oregano half a teaspoon of thyme and a quarter teaspoon of crushed red pepper flakes Feel free to leave the pepper flakes out if you don want any
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spice in your sauce. And I'm just going to cook it until it's fragrant. It should take about 30 seconds
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Then I'm going to add the tomato sauce in from the blender. I want the sauce to come to a slow boil
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and I'm going to let it cook for about 30 minutes until it's reduced down to about two cups
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You don't have to start constantly, but you should stir it occasionally
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Just make sure things don't dry out, especially at the bottom. My dough is now ready
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I'm going to preheat my oven to 500 degrees, and then I'm going to stretch out the dough so that
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it reaches the edges of the pan. I'm going to oil my fingers first so that I don't tear the dough
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You want to be really careful not to do that, and you want to make sure that the dough is equally
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thick throughout. You don't want the edges to be thicker than the middle. Everything should be
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pretty flat. If you can't get the dough to reach the edges, let it rest for 10 minutes and try again
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Now I'm going to cover the dough again and let it rise for another 20 minutes. And in the meantime
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I'm going to take my Miyoko's vegan moths and stick it in the freezer for the same 20 minutes
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That's just to harden it up so that I'll be able to grate it later on. All right, so my dough has
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risen again and my mozzarella is cold. So what I'm going to do next is I am going to go ahead and
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grate the mozzarella. I'm going to do it directly over the dough because it tends to clump
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and stick together but if I do it over the dough I can kind of move it exactly where I want it
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so it's less likely to clump up. You want to make sure you get the cheese all the way out to the
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edges so you can get that nice crispy cheesy crust. Now I'm going to take one cup of my sauce. I'm
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not gonna use all the sauce Save it for the next pizza I gonna pour it in lines I not gonna spread it over the whole top of the pizza You can if you want but I gonna pour it into some lines and then spread it out with the back of a spoon So that it I just going to put it in the oven for about 13 to 14 minutes until everything was cooked through and the cheese is all nice and melty so let put it in
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So the pizza's out of the oven, the next thing I need to do is transfer it from this pan onto my cutting board
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So to do that, I'm going to use a metal spatula to kind of scrape down and release the edges
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This pan is meant to withstand. the metal spatula, but if you're using a different pan, please check to make sure before you
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destroy your pan with a metal spatula. I'm just going to go around the edges here and release the cheese from the sides
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If you use the different cheese other than Miyokos, I have found that some of them are a little
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bit harder to get out than the miokos. That's one of the reasons that aside from the taste, that's one of the reasons that I like
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the miocos better. Alright, so I think my pizza is ready to come out
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I'm just going to grab the second spatula here and I'm going to lift it up by both sides and then transfer it over to the cutting board
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There we go. So I've sprinkled a little bit of torn basil on the pizza and all I have to do now is just cut it up
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Oh, this looks so good. So that's it, your pizza's ready to enjoy
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Oh my god. Thank you for watching. Don't forget to leave a comment if you made this or
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if you have any questions about how to make it and also don't forget to subscribe if
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you want some more epic vegan recipes that's why I can't lose weight
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