Imported from Instagram

Mini Gluten-Free Detroit-Style Pizzas

Name: Mini Gluten-Free Detroit-Style Pizzas
Prep time: 20 min
Cook time: 16 min
Total time: 161 min
Yield: 6 servings
Cuisine: American
Ingredients: 240 g gluten-free flour; 230 g water (Room temperature); 4.5 g instant yeast; 4.5 g sugar; 6.5 g salt; 11.5 g olive oil; cooking spray (For the mini loaf pan and hands); butter (For buttering the pan); tomato sauce (Amount not stated; the visible text appears to show a 28 oz (794 g) tomato product, but the text is unclear whether this is the sauce used or a package label.); shredded mozzarella (Amount not stated); mini pepperoni (Amount not stated; extra pepperoni is added about halfway through baking); Parmesan cheese (The speaker says “parmigiana, reggiano”; amount not stated); hot honey (Amount not stated)

Recipe by Dave’s Pizza Oven @davespizzaoven · Instagram

Imported by Theodore Carter on SeeMeCook

Mini Detroit-style pizzas with fluffy gluten-free dough, a crunchy par-baked base, tomato sauce, mozzarella, and mini pepperoni. Finished with Parmesan, Reggiano, and hot honey for a sweet-savory finish.

6 servings161 minAmerican

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Ingredients

240 g gluten-free flour
230 g water (Room temperature)
4.5 g instant yeast
4.5 g sugar
6.5 g salt
11.5 g olive oil
cooking spray (For the mini loaf pan and hands)
butter (For buttering the pan)
tomato sauce (Amount not stated; the visible text appears to show a 28 oz (794 g) tomato product, but the text is unclear whether this is the sauce used or a package label.)
shredded mozzarella (Amount not stated)
mini pepperoni (Amount not stated; extra pepperoni is added about halfway through baking)
Parmesan cheese (The speaker says “parmigiana, reggiano”; amount not stated)
hot honey (Amount not stated)

Steps

1
Combine the gluten-free flour, room-temperature water, instant yeast, sugar, salt, and olive oil in a bowl. Mix with a rubber spatula for a few minutes, until no clumps remain.
2
Spray a mini loaf pan and your hands with cooking spray. Divide the dough among the pan's spots, using about 40 g per spot.
3
Flatten the dough in each spot with the spatula. Cover the pan and let the dough rise for about 2 hours, until doubled in size.
4
Par-bake at 500°F for 6 minutes.
5
Remove the dough pieces from the pan and rest them on a rack. After about 20 minutes, butter the pan.
6
Place each piece back in the pan. Add tomato sauce first, followed by shredded mozzarella; the creator notes that the topping order can be changed.
7
Add mini pepperoni on top.
8
Bake again for about 10 minutes. About halfway through, add more pepperoni.
9
Let the pizzas rest in the pan for another 5 minutes.
10
Finish with Parmesan (described as “parmigiana, reggiano”) and hot honey before serving.

Notes

The video does not give quantities for the toppings, butter, or cooking spray; it also does not clearly identify the apparent 28 oz (794 g) tomato-product text as the amount used. Yield is not stated; servings estimated from dough portions of about 40 g each.