Detroit-Style Pizza
A rectangular deep-dish pizza with a thick, crispy crust characterized by caramelized cheese that extends to the edges, Wisconsin brick cheese, and signature stripes of tomato sauce on top. Traditionally baked in blue steel pans once used for automotive parts.
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 2 tsp active dry yeast
- 2 tsp granulated sugar
- 1 1/2 tsp salt
- 2 tbsp olive oil (plus extra for pan)
- 8 oz Wisconsin brick cheese (or low-moisture mozzarella), cubed
- 8 oz low-moisture mozzarella cheese, shredded
- 1 1/2 cups tomato sauce (no salt added)
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 1/2 cup pepperoni slices
Instructions
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1
In a large bowl, combine 1 1/4 cups warm water (110°F), 2 tsp granulated sugar, and 2 tsp active dry yeast. Let stand for 5-10 minutes until foamy.
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2
Add 3 cups all-purpose flour, 1 1/2 tsp salt, and 2 tbsp olive oil (plus extra for pan) to the yeast mixture. Mix until a dough forms, then knead for 5-7 minutes until smooth and elastic.
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3
Form the dough into a ball, place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
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4
Preheat oven to 500°F (260°C) or as high as your oven goes.
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5
Generously oil a 9x13 inch metal baking pan or traditional Detroit-style pizza pan (ideally a blue steel pan). The pan should have at least 1-inch high sides.
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6
Press the dough into the pan, stretching it to reach the corners. If the dough resists, let it rest for 10 minutes, then continue stretching until it fills the pan. The dough should be about 1/2 inch thick.
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7
Prepare the sauce: In a small saucepan, combine 1 1/2 cups tomato sauce (no salt added), 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp red pepper flakes. Simmer for 5 minutes, then remove from heat.
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8
Place 8 oz cubed Wisconsin brick cheese (or low-moisture mozzarella) evenly over the dough surface, making sure to push some all the way to the edges where it will caramelize against the pan.
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9
Sprinkle 8 oz shredded low-moisture mozzarella cheese over the top, leaving small open areas.
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10
If using, arrange 1/2 cup pepperoni slices on top of the cheese.
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11
Spoon the sauce over the top in three parallel lines (or small dollops across the pizza), Detroit-style.
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12
Bake for 12-15 minutes until the cheese is bubbly and the edges have developed a dark, caramelized crust.
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13
Let rest for 5 minutes, then carefully remove from the pan using a spatula. Slice into squares and serve hot.