FOOD
Detroit-Style Pizza
Want a pizza that is crispy, doughy and kinda deep-dish? Say hello to Detroit-style pizza.
FOOD
Detroit-Style Pizza
Want a pizza that is crispy, doughy and kinda deep-dish? Say hello to Detroit-style pizza.
Ingredients
Pizza Dough
- 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
Tomato Sauce & Toppings
- 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
Steps
Pizza Dough
- 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.
Tomato Sauce & Toppings
- 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.