Detroit Style Pizza
User Reviews
4.8
Detroit Style Pizza
Description
Detroit Style Pizza is known for its thick, chewy crust with crisp edges, achieved by baking in a well-oiled, preferably dark-colored 9x13-inch pan. The dough is wetter than typical pizza dough, made from all-purpose flour, warm water, instant yeast, kosher salt, and olive oil. It is stretched carefully with well-oiled fingers to fill the pan and left to rise slowly, developing structure and a delicate chew.
The topping layer includes cubed aged provolone and shredded mozzarella cheeses spread to the edges, so the cheese caramelizes against the pan creating a savory, crispy crust edge. Thick pepperoni slices are placed on top, and pizza sauce is spooned over in stripes rather than fully covering the cheese, which helps balance moisture and flavor during baking.
This pizza is baked until the crust is golden with bubbly, melted cheese and crisp pepperoni. It pairs well with salads or as a hearty meal. Dark metal pans produce the best crust; glass pans should be avoided. Olive oil greasing prevents sticking and adds flavor. The cheese edges are signature to the dish, so it's recommended to put cheese right to the edge for best results.
To manage sticky dough, lightly oil your fingers. Thicker pepperoni slices work best to retain shape and flavor during baking. Use a quality pizza sauce for the best taste.
Ingredients
Pizza Dough:
- olive oil (for pan, dough and stretching)
- 2 1/4 (270 grams) cups all-purpose flour
- 1 1/2 teaspoon kosher salt
- 1 teaspoon instant yeast *See notes below for active dry yeast
- 3/4 (6 ounces) cups water warm
Topping:
- 3 ounces provolone cheese cubed, aged
- 8 ounces mozzarella cheese shredded
- 1/2 cup pizza sauce
- 5 ounces pepperoni cups
Instructions
To Make the Pizza Dough:
- Pour 2 tablespoons of olive oil into a 9x13-inch baking pan. The darker the aluminum, the better. This will give you a better crust.
- In a bowl, mix together the all-purpose flour, salt and instant yeast.
- Pour in the warm water and 1 tablespoon olive oil and mix again. The dough will be pretty wet and that’s ok!
- This is a different type of pizza dough; it will be kinda wet so don't sweat that too much. Just knead it up or mix it up until it becomes cohesive.
- Dip your fingers into the olive oil from the pan and transfer the dough to the greased baking pan. Dimple the dough using your fingers. We’re going to do this every 15 minutes until it reaches the edges. We have to stretch the dough slowly to ensure zero ripping of the dough. Cover the dough with a clean kitchen towel or plastic wrap and allow to rise in draft-free place in your kitchen/house and set a timer for 15 minutes.
- Return to the dough and remove the plastic wrap/towel and dimple the dough once more, spreading it close to the edges of the pan--it should be about half way to the edges by now. Cover once more and set another timer for 15 minutes.
- Return to the dough and dimple and stretch the dough, using extra olive oil on your hands as needed, until it reaches the edges and corners of the pan. Cover the pan and set a timer for 1 hour. This is the last rise required!
To Assemble and Bake the Pizza:
- Preheat oven to 500 degrees F.
- Uncover the dough and spread the pizza sauce on top of the pizza dough, smoothing it out until it reaches the edges. This pizza doesn’t really have a crust exterior so be sure to take it to the edges too.
- Top it with the cubed provolone (if using) and sprinkle with mozzarella. I like to add some cubes of the aged provolone close to the edge of the pan so it gets all crispy.
- Add the pepperoni cups on top and be sure to place them overlapping and very close together. It should look like a blanket of pepperoni.
- Transfer to the oven and bake for 7 minutes, rotate the pan 180 degrees. And then bake for an additional 7 minutes, until the edges are golden brown and the cheese is all melty and bubbling.
- Allow to cool for about 5 minutes and then transfer to a large cutting board. Slice it up with a sharp knife and serve!
Notes
- If the dough sticks to your fingers, lightly coat them with olive oil to handle the dough easily.
- A dark-colored 9x13-inch metal pan gives the best crust texture; avoid glass pans as they don’t conduct heat adequately.
- Spread cheese all the way to the edges of the pan to get the crispy, caramelized cheese edges that characterize Detroit-style pizza.
- Use thicker-cut pepperoni to form curled cups during baking, enhancing flavor and texture.
- A quality pizza sauce like Rao's brings authentic flavor when spooned over the cheese and pepperoni.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 340kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 290mg | 12% |
| Potassium | 3mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 264mg | 1467% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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