Detroit-Style Pizza
Detroit-style pizza is a pan pizza with a very thick, crispy crust topped with layers of cheese, red sauce, and sometimes pepperoni. Most people say that it originated in 1946 at a place called Buddy's Rendezvous. My recipe, with slight adaptations, comes from the Serious Eats website by Kenji Lopez-Alt: Detroit-Style Pizza.
Equipment
- oven
- large saucepan
- 9"x12" heavy-duty steel pan
Ingredients
Crust
- 300 g. bread flour
- 5 g. instant yeast
- 9 g. Kosher salt
- 200 g. water
Sauce
- 1 can crushed tomatoes 28 oz.
- 3 medium cloves of garlic minced
- 2 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tbsp. unrefined sugar You can substitute granulated sugar.
- Salt and pepper to taste
Toppings
- 12 oz. brick cheese cut into ½” cubes
- 28 slices of stick pepperoni sliced ⅛” thick
Instructions
To Make the Dough
- Take 300 grams of bread flour and combine it with 5 grams of instant yeast and 9 grams of kosher salt. Mix until combined.
- Add 220 grams of water and mix until you have a rough and shaggy dough.
- Form dough into a ball; place back into the mixing bowl and allow to rest, covered, for 10 minutes.
- Once the dough has rested, knead for 10 minutes. (It is a wet dough, so don’t be tempted to add flour. It should become progressively less sticky as you knead.)
- Place the dough ball into an oiled bowl, putting a little bit of oil on the top of it before covering.
- Leave covered for two hours, or until the dough has doubled.
- Once the dough has doubled in size, add two tablespoons of olive oil to your baking pan.
- Place the dough into the pan, turning it to cover completely in oil, pressing it into the corners.
- Let rest again in the pan for 30 minutes before stretching it. Let the dough rest one more time while you make your sauce.
To Make the Sauce
- In a large saucepan add two tablespoons of olive oil; three medium cloves of garlic, minced; two teaspoons of dried oregano; one teaspoon of garlic powder; one teaspoon of onion powder; a little pinch of red pepper flakes; one tablespoon of sugar; and one 28-ounce can of crushed tomatoes.
- Stir ingredients together, then bring to a boil on the stovetop.
- Reduce to a low simmer and cook for 30 minutes, or until the sauce reduces down to 3 cups.
To Finish the Pizza with Toppings
- Stretch the dough out one more time into the corners.
- To the top of the dough, add your pepperoni.
- Next add the brick cheese (12 ounces cut into half-inch cubes) making sure that it gets to the edges.
- Using half of the sauce, make three rows lengthwise down the pan.
- Place your pizza into a scorching hot oven (550℉ or as close to that as possible) and bake for 12 to 15 minutes until everything is bubbling and melted.
Notes
https://youtu.be/w6xTJ3AKP2M
Nutrition
Calories: 360kcalCarbohydrates: 32gProtein: 17gFat: 18gSaturated Fat: 10gTrans Fat: 1gCholesterol: 52mgSodium: 827mgPotassium: 139mgFiber: 2gSugar: 2gVitamin A: 448IUVitamin C: 1mgCalcium: 340mgIron: 1mg
Tried this recipe?Let us know how it was!