A delicious red pan pizza with 4 cheeses that all bring different textures and flavors to this pie. This pizza has red sauce on top of the cheese in order to cook it down a bit and keep the airy crust nice and crisp. It also boasts a caramelized sharp cheddar edge just like the signature Logan Square pies at Paulie Gee’s. It’s a huge upgrade from a standard cheese pizza, and should still keep the cheese pizza loving little ones happy.Print
For the toppings
200 grams / roughly 7 slices sharp cheddar
200 grams canned tomato sauce
170 grams / roughly 6 slices whole milk mozzarella
85 grams fresh mozzarella
10 grams grated Parmesan
5–6 fresh basil leaves
For the dough
385 grams King Arthur bread flour
300 grams water, room temperature
5 grams olive oil
8 grams salt
4 grams active dry yeast
Crisco shortening (solid)
Mix the dough
Combine flour and water (reserve 10 grams of water) in a medium bowl and mix by hand until no flour or dry lumps remain. Cover and set aside for 20 minutes.
In a small bowl, mix active dry yeast and reserved water and whisk to hydrate yeast. Add to dough mixture along with salt and mix with your hands for 4-5 minutes. Drizzle in olive oil and mix for another 3 minutes. Dough should feel well developed and come off the sides of the bowl easily. Cover and set aside for 20 minutes.
Turn dough ball out onto a lightly floured bench, and shape into a simple boule and set aside. Liberally coat the base of your Challenger Bread Pan with Crisco shortening, making sure to cover the sides as well (this will give the pizza crust a lovely finished texture). Then place the dough into the center of the pan. Cover the pan with its lid to keep the dough from drying out, and rest for 30 minutes in order to let the dough relax.
Put a couple drops of olive oil on dough. Using your fingertips and back of hand, gently press dough out until it fills the pan. Press a little bit of extra dough towards the edges to account for bounce back. Cover the pan and let dough rest for 2-3 hours or until dough fills over 3/4 of pan.
Preheat the oven to 525°F / 274°C with the oven rack close to the broiler.
Once preheated, place pan in the oven for 8 minutes with no toppings. Using oven mitts, take your Challenger out of the oven and allow to cool.
While cooling, cut the sharp cheddar slices into 1” strips.
Once cooled, stuff the sharp cheddar strips in between the sides of the parbaked dough and the pan as evenly as possible. Cover the top of the dough with the mozzarella slices and crumble the fresh mozzarella on top of that. Using a spoon, spread thick strips of the tomato sauce on top of the mozzarella.
Place pan back in the oven and bake for 8-10 minutes or until cheese has started to show spots of browning. Using oven mitts, take the pan out of the oven and put on stovetop. Turn stove on medium/low heat and cook for 3-4 minutes or until bottom is desired crispiness.
Let cool for a few minutes and using an oven mitt and a large spatula, carefully slide pizza out of the pan. If pizza is sticking, use spatula to loosen cheddar walls on the sides.
Sprinkle grated Parmesan and basil leaves on top, cut, and enjoy!
Time management: You can make the parbaked dough ahead of time. Wrap and refrigerate it for up to 3 days or freeze it for months.
Keywords: Detroit Style Pizza, Pizza