French Onion Detroit Pizza
This Detroit style fluffy pizza crust with crispy edges is topped with a layer of deeply caramelized onions and tons of cheese!
Servings: 4 people
Calories: 736kcal
Equipment
Ingredients
dough
- 300 grams flour
- 5 grams instant yeast
- 9 grams salt
- 240 grams water
toppings
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 large onions sliced thin
- 1/2 teaspoon salt
- 1 tablespoon dry sherry (or other alcohol of your choice)
- 1/2 cup chicken or beef or vegetable stock
- 1 tablespoon worcestershire sauce
- 1/4 teaspoon thyme
- 6 ounces gruyere cheese grated
- 6 ounces fontina cheese (could use mozzarella)
Instructions
Prepare the dough
- Add the flour, yeast, and salt to a food processor and pulse a few times to combine. Add the water and process for about 4-5 minutes to knead the dough.
- Add some flour to a clean work surface and pour the dough onto it. It will be wet! Use your hands to form the dough into a nice ball shape with the flour helping to form the surface of the ball of dough.
- Brush oil onto an 8 x 12 baking dish. Ideally this is at least 4 inches deep, and darker metal.
- Add the dough ball to the baking dish and brush with oil. Flatten it out a bit and cover with plastic wrap. Allow to rest in the fridge for at least 2 hours, but ideally overnight.
Make the pizza
- Take the dough out 2 hours early. Flip the dough onto the other side and spread it out in the pan. If it doesn't stretch all the way, don't force it. Cover and let it rest for an hour.
- Meanwhile, start the onions. Add the oil and butter to a pan on medium heat. Add the onions and cook, stirring often, for about an hour. Slowly stir and continue to caramelize to brown and soften, adjusting the heat as needed. In the end they should be about 1/10th the volume and a deep brown color.
- Check on the pizza dough and spread it out more if needed. Use your fingers to dimple the dough all over so it has a bumpy surface.
- Preheat oven to 450.
- Add in the sherry to the pan and stir to combine. Add in the worcestershire, thyme, and broth. Stir and bring to a simmer. Cook 5 minutes until it is a thick sauce and not watery.
- Allow the onions to cool for 10 minutes. When the dough has rested about 2 hours and is nicely fluffy, top with the cooled onions. Then top with the cheese.
- Bake on the floor of the oven, on a baking steel or stone if you have one.
- Bake about 20 minutes until melted on top and crispy on the edges.
- Remove from oven and allow to cool for 5 minutes before popping it out onto a cooling rack or a cutting board.
- Cut and serve!
Nutrition
Calories: 736kcal | Carbohydrates: 57g | Protein: 20g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 1516mg | Potassium: 117mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 584IU | Vitamin C: 0.2mg | Calcium: 446mg | Iron: 4mg