Detroit Style Pizza Recipe: The Crispiest, Cheesiest Slice of Heaven
Detroit-style pizza. Just the name conjures images of thick, airy crust, a caramelized cheese crown, and rivers of tangy tomato sauce. It’s a pizza experience unlike any other, and until recently, largely confined to the Motor City. But the secret’s out, and now you can recreate this iconic pizza right in your own kitchen. This recipe will guide you through every step, ensuring you achieve that perfect balance of crispy edges, chewy interior, and flavorful toppings that define true Detroit-style pizza.
Why This Recipe Works
This recipe isn’t just a collection of ingredients; it’s a carefully crafted method designed to deliver authentic Detroit-style pizza results. Here’s why it works:
- High-Hydration Dough: The key to that light and airy crust is a high-hydration dough. We’ll use a ratio that allows for plenty of air pockets to form during fermentation and baking, resulting in a tender crumb.
- Long Fermentation: Patience is a virtue, especially with pizza dough. A long, cold fermentation (at least 24 hours, ideally 48-72) develops complex flavors and strengthens the gluten structure, leading to a more flavorful and digestible crust.
- Brick Cheese: While some variations exist, brick cheese is the traditional and essential cheese for Detroit-style pizza. Its high fat content allows it to melt beautifully and create that signature caramelized edge. If brick cheese isn’t available, a blend of low-moisture mozzarella and Monterey Jack can be used as a substitute.
- Steel Pan: A steel pan is crucial for achieving the crispy, almost fried-like crust that’s characteristic of Detroit-style pizza. The steel conducts heat efficiently, ensuring even browning and a satisfying crunch. A well-seasoned steel pan is ideal, but a new one will work as well.
- Sauce on Top: Unlike traditional pizzas, Detroit-style pizza features sauce ladled over the cheese after baking. This keeps the crust crispy and prevents it from becoming soggy. We’ll use a simple, yet flavorful, tomato sauce that complements the richness of the cheese and crust.
Ingredients
- For the Dough:
- 500g (about 4 cups) Bread Flour
- 375g (about 1 1/2 cups + 2 tablespoons) Water, lukewarm (80-90°F)
- 10g (about 2 teaspoons) Instant Dry Yeast
- 10g (about 2 teaspoons) Salt
- 2 tablespoons Olive Oil
- For the Pizza:
- 450g (about 1 pound) Brick Cheese, or a blend of low-moisture mozzarella and Monterey Jack, cut into 1/2-inch cubes
- 1/2 cup Tomato Sauce (see recipe below)
- 2 tablespoons Olive Oil
- Optional Toppings: Pepperoni, Italian Sausage, Mushrooms, Onions, Green Peppers
- For the Tomato Sauce:
- 1 (28 ounce) can Crushed Tomatoes
- 1 tablespoon Olive Oil
- 2 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Basil
- 1/4 teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
Instructions
- Make the Dough: In a large bowl or the bowl of a stand mixer, combine the flour, water, yeast, and salt. Mix until a shaggy dough forms.
- Knead the Dough: Knead the dough for 8-10 minutes by hand or 6-8 minutes in a stand mixer with a dough hook attachment, until it becomes smooth and elastic.
- First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise at room temperature for 1-2 hours, or until doubled in size.
- Cold Fermentation: Punch down the dough to release the air. Wrap tightly in plastic wrap and refrigerate for at least 24 hours, and up to 72 hours. This step is crucial for flavor development.
- Prepare the Pan: Generously grease a 9×13 inch steel pan (or well-seasoned cast iron skillet) with olive oil. Make sure to get the corners!
- Shape the Dough: Gently remove the dough from the refrigerator and place it in the prepared pan. Gently stretch and press the dough to fill the pan, being careful not to tear it. It will likely resist at first, so let it rest for 15-20 minutes and then try again. The goal is to get the dough evenly distributed across the pan.
- Second Rise: Cover the pan with plastic wrap and let the dough rise in a warm place for 2-3 hours, or until it has nearly doubled in thickness and is puffy.
- Preheat the Oven: Preheat your oven to 500°F (260°C) with a rack in the lower-middle position.
- Assemble the Pizza: Evenly distribute the brick cheese (or mozzarella/Monterey Jack blend) over the dough, making sure to push some cheese along the edges of the pan. This is what creates that signature caramelized crust. If using pepperoni, insert them into the cheese.
- Bake the Pizza: Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly, with crispy, caramelized edges.
- Make the Sauce (While the Pizza Bakes): In a saucepan, heat the olive oil over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
- Add the Sauce and Serve: Remove the pizza from the oven and let it cool for a few minutes before cutting into squares. Ladle stripes of warm tomato sauce over the pizza. Serve immediately and enjoy!
Tips for Success
- Don’t Skip the Cold Fermentation: This is the most important step for flavor development. The longer the fermentation, the better the flavor.
- Be Generous with the Olive Oil: The olive oil helps to create that crispy, almost fried-like crust. Don’t be afraid to use plenty of it in the pan.
- Use Brick Cheese (If Possible): Brick cheese is the traditional cheese for Detroit-style pizza, and it melts beautifully. If you can’t find it, a blend of low-moisture mozzarella and Monterey Jack is a good substitute.
- Don’t Overbake: Keep a close eye on the pizza while it’s baking. You want the crust to be golden brown and the cheese to be melted and bubbly, but you don’t want to burn it.
- Let it Cool Slightly: Let the pizza cool for a few minutes before cutting into it. This will help the cheese to set and prevent it from sliding off.
- Experiment with Toppings: While pepperoni is a classic topping for Detroit-style pizza, feel free to experiment with other toppings such as Italian sausage, mushrooms, onions, and green peppers.
Storage Instructions
Leftover Detroit-style pizza can be stored in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. You can also reheat individual slices in a skillet over medium heat until crispy.
FAQ
Q: Can I use a different type of flour?
A: Bread flour is recommended for its high gluten content, which helps to create a strong and chewy crust. However, you can use all-purpose flour in a pinch. The texture might be slightly different.
Q: Can I make the dough ahead of time?
A: Absolutely! In fact, it’s recommended. The dough can be stored in the refrigerator for up to 72 hours.
Q: Can I freeze the dough?
A: Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before using.
Q: What if I don’t have a steel pan?
A: A well-seasoned cast iron skillet is a good substitute. You can also use a regular 9×13 inch baking pan, but the crust won’t be quite as crispy.
Q: Can I use pre-made tomato sauce?
A: Yes, you can use pre-made tomato sauce, but making your own is easy and tastes much better.
Conclusion
Detroit-style pizza is more than just a meal; it’s an experience. With its thick, airy crust, caramelized cheese crown, and tangy tomato sauce, it’s a pizza that’s sure to impress. This recipe provides all the tools you need to recreate this iconic pizza at home. So, gather your ingredients, fire up your oven, and get ready to enjoy the crispiest, cheesiest slice of heaven you’ve ever tasted!
