The Finest Detroit Style Pizza recipe is cheesy, chewy, and crispy on the edges! The toppings are evenly distributed around the borders, and it is cooked to perfection. Nothing compares to a piece of this!
Time To Make It
|Prep Time||Cook Time||Total Rising Time||Total Time||Calories|
|10 minutes||15 minutes||4 hrs||4 hr 25 minutes||214 kcal|
Equipments That Are Required
- Detroit Style Pizza Pan , optional
Ingredients For Detroit-Style Pizza
To make the Detroit-Style Pizza, the ingredients which are required to make this recipe are the following which are shown below:
For the Dough:
- 1 cup plus 2 tablespoons lukewarm water
- ½ tsp instant yeast
- 2 12 ½ cup of bread flour
- Sea salt 1 teaspoon
- Pizza Sauce 3/4 cup
- 2 1/2 cups shredded mozzarella cheese of low moisture, or 8oz Brick Wisconsin/cheese, diced
- Pepperoni natural casing, thinly sliced 3 ounces
- Freshly shredded parmesan cheese 1/4 cup
Instructions For Detroit-Style Pizza
To make the Detroit-Style Pizza, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Detroit-Style Pizza and the instructions are the following which are shown below:
- Prepare the dough: In a mixing dish or stand mixer, combine all of the ingredients. Knead the dough for several minutes, or until it is smooth and elastic.
- First rise: Put in a well-greased mixing basin, rotating once to coat with oil, then cover and let aside for 2 hours. (Do not shorten the rising times!)
- Push into the pan: Spritz the bottom and sides of a pizza pan* with olive oil. Stretch the dough into a rectangle and place it in the pan (s). Rest for 15 minutes, covered, to enable the gluten to relax. Without overworking the dough, carefully spread it all the way to the pan’s edges, pressing it into the corners in a flat level layer (there is no “crust” edge in Detroit pizza).
- Second rise: Let the dough rise for another 2 hours, or until it has risen approximately ⅓inches up the pan.
- Preheat the oven to 450°F. I suggest baking the pizza on a pizza stone, but if you don’t have one, use a baking sheet and prepare it in the oven.
- Sprinkle cheese over the dough, making sure it reaches all the way to the edges.
- Add sauce: ladle 2-3 lines/stripes of pizza sauce down the pan, over the cheese—you don’t want to cover all of the cheese with sauce.
- Place the pepperoni on top in a single layer. Sprinkle with parmesan cheese.
- Bake for 15-20 minutes, or until the cheese has become brown and bubbling. Let it cool in the pan for a few minutes before cutting into squares.
Make Ahead Directions: For the “first rise,” make the pizza dough and refrigerate it overnight or for several hours. Let to come to room temperature before pressing into the pizza pan after removing from the fridge.
Freezing Prepare and knead the pizza dough. Wrap the dough securely in plastic wrap and store it in a freezer bag in the freezer for up to 3 months. Let it come to room temperature and rise for approximately an hour before pressing into the pizza pan after thoroughly thawing in the refrigerator.
Bread Flour: I recommend using bread flour rather than all-purpose flour. All-purpose dough does not hold up as well when piled with all of the toppings.
Cheese: Diced bits of Brick Cheese, a Wisconsin type cheese, are used in authentic Detroit-style pizza. Since I can’t get it in my location, I substitute Low moisture mozzarella. Instead of pre-shredded cheese, I suggest purchasing a block and grating it on the big holes of your box grater.
Natural casing pepperoni cups and chars as it cooks and is amazing! I use Boars Head pepperoni, which I got at my local grocery shop. Regular thin pepperonis may be substituted.
Sauce: If you’re going to the trouble of making your own dough, you MUST prepare my SIMPLE pizza sauce for this recipe—it’ll mean the difference between OK and GREAT Detroit pizza!
Pizza Pan: Genuine, pre-seasoned steel Detroit Style Pizza Pans may be found here (highly recommended!). If you’re not ready to commit, a metal 9×13 inch baking pan will suffice. I’ve tried both with success, but the genuine steel pan produces a crispier crust. If you’re using a conventional metal baking pan, I recommend baking it on a hot pizza stone.