Detroit-Style PizzaDetroit-Style Pizza
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Want a pizza that is crispy, doughy and kinda deep-dish? Say hello to Detroit-style pizza.
3/4 cup warm water
1 package active dry yeast
1 teaspoon sugar
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons fine sea salt
2 tablespoons olive oil, plus more for drizzling
1 (15-ounce) can tomato puree
2 teaspoons kosher salt
1/2 teaspoon freshly cracked pepper
1 teaspoon garlic powder
1 tablespoons dried oregano
1/2 teaspoon chili flakes
12 ounces brick cheese
1, 1-inch thick pepperoni log, such as Boars Head
Parmesan cheese, for sprinkling
Begin by making the pizza dough. Pour warm water into a bowl and sprinkle in yeast and sugar. Stir gently to dissolve. Let sit for 5 minutes or until bubbly.
In a stand mixer fitted with a dough hook, combine flour, salt and 2 tablespoons olive oil. Begin to mix on low speed. Pour in yeast water mixture and knead for 5 minutes until everything comes together and a smooth dough is formed.
Drizzle a good amount of oil into a nonstick 9x13, high-sided cake pan. Place the dough into the pan, cover and let rise in a warm area until doubled in size (1 1/2 to 3 hours). Once it has risen, press it out to the sides and corners of the pan. If it bounces back, let it rest for a few minutes and try again. Rest, again, covered for 30 minutes.
While the dough rests, make the sauce. In a bowl, combine the tomato puree, salt, pepper, garlic powder, oregano and chili flakes. Mix together.
Cut the cheese into 1/2-inch cubes and slice the pepperoni into 1/4-inch-thick slices. Set aside.
Place a pizza stone in the lower two-thirds of the oven and preheat to 500 degrees, or as hot as your oven will go.
To assemble the pizza, make sure the rested dough now reaches to all of the corners and edges of the pan. Start by laying the cheese cubes all over the pizza, touching the edges of the pan and into the corners. Drizzle the sauce over the pizza in 3 to 4 long rows, making sure you don’t fully cover the entire pizza and cheese. Lastly, add the pepperoni slices.
Bake for 13 to 15 minutes, or until the dough has puffed up, the cheese has melted and the sides and edges are lightly blackened and crispy.
Remove from oven and carefully release the pizza from the pan with an offset spatula. Sprinkle with Parmesan cheese and let cool a few minutes before slicing into squares. Serve with extra sauce.
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