Everyone loves a hot dog but putting them on a Detroit pizza might make you never want to eat one in a roll again! Sweet and charred fried onions pair brilliantly with the sharp gruyere cheese (mustard optional but advised).
1. For the dough;
- Place the water and yeast in the bowl of a mixer fitted with a dough hook attachment and begin to mix on the lowest speed.
- Gradually add the flours while continuously mixing, scraping the dough down the side of the bowl as required. Once you have added around 2/3rds of the flour, add the salt before adding the remaining flour and mixing for around 3 minutes.
- Turn the mixer off and leave the dough to rest for 10 minutes.
- Mix for a final 30 seconds to bring the dough back together before transferring to a large well oiled bowl, covering with cling film/shrink wrap and leaving to ferment at room temperature for 24 hours.
- After the time has passed, pop the dough out onto a clean work surface and lift into an oiled 8x10” Detroit pan.
- Gently push and stretch the dough towards the corners of the pan (don’t be worried if it doesn’t quite reach the corners yet, you can stretch it now and again during its proofing time) cover and leave at room temperature for 2-3 hours before baking.
2. For the onions;
- Pre heat a pan in Roccbox with a lug of neutral oil. Once warm, add the onions to the pan and return to Roccbox to cook, tossing and shaking as necessary.
- After 3 or 4 minutes the onions will begin to colour, add the sugar and vinegar, and cook for a final 2 minutes.
- Season the onions with salt and set to one side.
3. For the pizza;
- Ensure Roccbox is preheated to around 350 Celsius/660 Fahrenheit and turn the flame down to its lowest setting.
- Take the room temperature Detroit dough and bake in the front third of the oven for 3 minutes, rotating halfway through the bake.
- Working quickly, remove the pan from the oven and top the pizza with ½ the frankfurters and all the cheese and return to the oven.
- Bake for a further 6-8 minutes rotating regularly.
- Once baked, sprinkle over the remaining frankfurters and let the pizza sit in the tray for a few minutes before removing to a chopping board. Top with the fried onions and serve with American mustard.
For the dough;
155g 00 Flour
155g Bread Flour
1g Fresh Yeast
For The Hot Dog Onions;
1 White Onion, diced
Pinch soft brown sugar
¼ Tsp Sherry Vinegar
For The Pizza;
4-5 Frankfurters, roughly sliced
100g Grated Gruyere
100g Grated Gruyere