Detroit style pizza has roots in Sicilian pizzas, with a quicker rise and more breadier texture. Created in a neighborhood bar in the 1940’s, think of this pizza as the Sicilian all grown up. This pizza may look like a deep dish or pan pizza, but has a complexity one would not expect due to the use of brick cheese, somewhere between a soft cheddar and mozzarella. The pan is the non-negotiable part of this recipe; I used a metal 11×17 baking pan with perfect results. In the recipe below, I use jack cheese and provolone (which I actually prefer…), since brick cheese can be hard to find. Any way you slice it, this Detroit Style Pizza Recipe is a winner!
Detroit Style Pizza
- 2 1/2 cups Bread Flour
- 1 1/2 teaspoons rapid rise yeast
- 1.5 teaspoons table salt
- 1 cup warm bottled water (~100 deg F)
- olive oil for greasing the pan
- Non stick spray
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 14 ounces crushed tomatoes
- 1/2 teaspoon onion powder
- 1 teaspoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flake
- ½ teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 8 ounces Monterey jack cheese cubed
- 8 ounces provolone cheese cubed
- ¼ cup grated parmesan
- 5 ounces pepperoni thick cut
- In the workbowl of your stand mixer, add in first four ingredients in order shown. Using the hook attachment, work for 3 minutes on low speed or until combined. Dough will be sticky. Let rest for 10 minutes as is, then work again for another 10 minutes on low speed. Remove, form into a ball, and place into a large bowl sprayed with non-stick. Cover and let rise for 1-2 hours, punching down once. Goal is for dough to double in size.
- In a saucepot over medium heat, pour in olive oil. Once warm, add in garlic for one minute, stirring the entire time. Add in tomatoes, then remaining ingredients. Cook on low heat for 20 minutes.
- Once dough has risen, pour 4 tablespoons of olive oil into a metal 11×17 pan. Swirl oil around, then use a clean cloth to grease the corners of the pan. Place dough onto lightly floured work surface and press into a rough rectangle, about the size of the pan. The dough will become springy during the rolling; at this point, cover and let rest for 20 minutes.
- Preheat oven to 475 deg F. Place a rack on the lowest slot on the oven.
- Once dough has rested, transfer to the pan and press into the corners. Top pizza with 1/3 of the pepperoni, then cheese cubes (be sure to push them out to the sides), then remaining pepperoni. Dollop on the sauce to mostly cover (one big spoon every few inches). Bake on the lowest rack for 12 minutes or until cheese is very dark brown.
- Remove cooked pizza from oven and immediately free pizza from the sides with a butter knife. Garnish with the parmesan at this time. Let cool for 5 minutes, transfer to a cutting board (use 2 spatulas) cut, serve, enjoy.