Vegan Detroit Style PJP Pizza - Pepperoni Jalapeno Pineapple
Thick, pillowy crust baked til bubbling with crispy cheese edges, zesty pepperoni, jalapeno peppers, juicy pineapple and tangy tomato sauce. Detroit style pizza is so good and so easy to make at home!
SERVING: 1 Large 13 x 9 METAL cake pan. If you have a detroit pan, EVEN BETTER.
PREP TIME: about 3 hours
COOK TIME: 20 mins
ALLERGENS: Soy & Wheat
EQUIPMENT: Food Processor, Kitchen Scale
INGREDIENTS:
For the Dough (recipe based off of Serious Eats Detroit Style Pizza Dough)
350g bread flour (a high gluten flour is best!)
5g instant yeast (about 1 tsp)
9g salt
230g water, just tap temperature
Olive oil to coat bowl
Toppings:
2 Stacks of BE Hive Vegan Pepperoni
2 C of your favorite pizza sauce
2 Cvegan shredded cheese
⅛ C vegan parmesan cheese
½ C pickled jalapeno peppers
1 C pineapple (fresh chunks or tidbits in juice)
Olive oil to top
Fresh basil (optional)
INSTRUCTIONS:
Make the Dough (2 hours):
In your food processor with a standard blade, combine your flour, salt, and yeast and pulse to combine. Add your water and process the dough until a large mass forms. Continue to process your dough until the ball becomes quite uniform and rolls around the bowl, about 30 more seconds.
Transfer your hydrated dough to a oil coated bowl, picking up the ball and pulling it around itself to form a tight and smooth dough ball. Cover with a kitchen towel or plastic wrap and let proof on your counter in a warm place for 2 hours.
After 2 hour, move your now doubled in size dough to a greased 13 x 9 cake pan, and begin to stretch the dough out into the pan. It will be a little elastic and not want to full stretch out, but get it as far as you can. Let it sit and rest for another 30 mins while you prepare your toppings.This will help the dough relax and you’ll be able to stretch it the rest of the way into the corners.
Preheat your oven to 500 degrees.
After 30 mins, stretch your dough the rest of the way. We start with a sprinkling of vegan parmesan cheese, then a hearty layer of BE Hive vegan pepperoni. Next top it with your favorite vegan shredded cheese. Always start on the edges and put a hearty amount around the sides of the dough, this will give it that classic crispy cheese edge. Next add your sliced jalapeno and pineapple tidbits. Top with a drizzle of olive oil.
Bake for 10 mins at the bottom of your oven. After 10 mins, top with your favorite pizza sauce. We like the traditional two lines of sauce down the pizza. Pop it back in for another 10 mins or until the edges are dark and the pizza is bubbling.
Take a metal spatula and run it around the edge of the pizza and release it from the pan onto a cutting board, cutting it into 8 pieces. Top with basil and more parm and serve!!
