We spent hours researching and testing to come up with the best Detroit-style
pizza recipe that can be made from the comfort of your own home. You won’t need to buy specialty flour, a specific pan, or hard-to-find cheese to get the perfect crispy frico-edged slice of pizza. Read on for some tips and tricks on how to make it.
The history:
Originally developed in the Motor City during the mid-’40s, the pizza was baked in a pan used to hold small parts in automotive factories. It contains a higher water-to-flour ratio, ranging from 70% to 85%, compared to a Neapolitan or NY-style pizza dough, which typically ranges from 60% to 65%. The higher hydration level results in a light and airy crust. The buttery and slightly tangy Wisconsin brick cheese used gives the pizza its distinct flavor and crispy crust.
The components:
For our version, we wanted to get as close as possible to the original using easy-to-access ingredients and equipment. We opted for a basic 13″ x 9″ metal pan instead of one you may have to order. While finding brick cheese may pose a challenge outside of the Midwest, we went with a blend of buttery Muenster, melty mozzarella, and sharp cheddar that hit the right flavor notes. Most Detroit-style pizza recipes call for bread flour, but sometimes having two different open bags of flour can be a pain. That’s why we call for King Arthur brand all-purpose flour, which works just as well and is, ahem, all-purpose. If you can’t get your hands on King Arthur brand flour, your next best bet is any brand of unbleached flour. If you already have a bag of bleached all-purpose flour at home, there’s no need to shell out dough for another bag. The pizza may end up a little more dense but it will be just as delicious.
Tips & tricks:
A drafty kitchen may result in an inconsistent and longer rise. To hit the optimal 72° to 77° rising temp, find the warmest spot in the house, which may end up being on top of the fridge, the inside of an oven with the oven light turned on, a microwave heated up by bringing water to a boil inside, or even in a clothes dryer that’s been warmed up for a few minutes, to name a few.
Storage:
All of the components can be prepared ahead of time. The dough can be left to rise in the pan overnight for up to 16 hours, then refrigerated for up to 2 days. Make sure to give the dough enough time to come to room temp before assembling and baking. The cheese and sauce can also be prepared and stored in the fridge up to 3 days ahead.
Made this recipe? Let us know how it went in the comments below.
We spent hours researching and testing to come up with the best Detroit-style
pizza recipe that can be made from the comfort of your own home. You won’t need to buy specialty flour, a specific pan, or hard-to-find cheese to get the perfect crispy frico-edged slice of pizza. Read on for some tips and tricks on how to make it.
The history:
Originally developed in the Motor City during the mid-’40s, the pizza was baked in a pan used to hold small parts in automotive factories. It contains a higher water-to-flour ratio, ranging from 70% to 85%, compared to a Neapolitan or NY-style pizza dough, which typically ranges from 60% to 65%. The higher hydration level results in a light and airy crust. The buttery and slightly tangy Wisconsin brick cheese used gives the pizza its distinct flavor and crispy crust.
The components:
For our version, we wanted to get as close as possible to the original using easy-to-access ingredients and equipment. We opted for a basic 13″ x 9″ metal pan instead of one you may have to order. While finding brick cheese may pose a challenge outside of the Midwest, we went with a blend of buttery Muenster, melty mozzarella, and sharp cheddar that hit the right flavor notes. Most Detroit-style pizza recipes call for bread flour, but sometimes having two different open bags of flour can be a pain. That’s why we call for King Arthur brand all-purpose flour, which works just as well and is, ahem, all-purpose. If you can’t get your hands on King Arthur brand flour, your next best bet is any brand of unbleached flour. If you already have a bag of bleached all-purpose flour at home, there’s no need to shell out dough for another bag. The pizza may end up a little more dense but it will be just as delicious.
Tips & tricks:
A drafty kitchen may result in an inconsistent and longer rise. To hit the optimal 72° to 77° rising temp, find the warmest spot in the house, which may end up being on top of the fridge, the inside of an oven with the oven light turned on, a microwave heated up by bringing water to a boil inside, or even in a clothes dryer that’s been warmed up for a few minutes, to name a few.
Storage:
All of the components can be prepared ahead of time. The dough can be left to rise in the pan overnight for up to 16 hours, then refrigerated for up to 2 days. Make sure to give the dough enough time to come to room temp before assembling and baking. The cheese and sauce can also be prepared and stored in the fridge up to 3 days ahead.
Made this recipe? Let us know how it went in the comments below.
- Yields:
-
6 – 8
serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 5 hrs 40 mins
- Cal/Serv:
- 771
Ingredients
Dough
- 2 1/2 c.
(300 g.) all-purpose flour (preferably King Arthur)
- 2 tsp.
kosher salt
- 1 tsp.
instant yeast
- 3/4 tsp.
granulated sugar
- 1 tbsp.
plus 1 tsp. extra-virgin olive oil, divided, plus more for greasing
Pizza
- 1
(28-oz.) can whole tomatoes (preferably San Marzano)
- 2 tbsp.
extra-virgin olive oil
- 1 1/2 tsp.
dried oregano
- 1 tsp.
garlic powder
- 1 tsp.
granulated sugar
- 1/4 tsp.
crushed red pepper flakes (optional)
-
Kosher salt
- 4 oz.
Muenster cheese, shredded (about 1 c.)
- 4 oz.
sharp white cheddar, shredded (about 1 c.)
- 4 oz.
whole-milk low-moisture mozzarella, shredded (about 1 c.)
- 40
to 50 slices thick sliced pepperoni (about 8 oz.), divided
Directions
-
Dough
- Step 1
In the large bowl of a stand mixer fitted with the dough hook, beat flour, salt, yeast, sugar, and 1 c. lukewarm water (about 90°) on low speed until a dough starts to form, about 2 minutes. Let dough rest 5 minutes to allow flour to hydrate.
- Step 2Increase speed to medium and continue to beat until a smooth ball forms, about 5 minutes. Remove dough hook, drizzle 1 teaspoon oil over dough, and form into a ball (the dough will be sticky). Cover bowl with plastic wrap and let rise at room temperature until dough doubles in size, about 2 hours.
- Step 3Brush a 13″ x 9″ metal pan with 1 tablespoon oil. Lightly oil your hands and transfer dough to prepared pan. Stretch and gently pull to form a rectangle (dough doesn’t need to reach the edges at this point). Cover and let rest at least 30 minutes or up to 1 hour.
- Step 4Starting with a short end, lift and pull two corners of dough into corners of one side of pan, then repeat with the other side. Using your fingertips and starting from the center, gently push dough into an even layer; it’s okay if dough doesn’t reach edges, as it will relax during the final rise. Cover and let rise at room temperature until bubbly and doubled in size, about 2 hours.
- Step 1
-
Pizza
- Step 1Meanwhile, in a blender or food processor, blend tomatoes until smooth. Transfer to a large saucepan. Add oil, oregano, garlic powder, sugar, red pepper, and 1 1/2 teaspoons salt. Bring to a simmer and cook, stirring occasionally, until sauce is reduced by half, about 30 minutes; season with salt, if needed. Set aside until ready to use.
- Step 2During the last 30 minutes of proof time, place a rack in center of oven; preheat to 500°. In a medium bowl, combine Muenster, cheddar, and mozzarella.
- Step 3Gently press dough with your fingertips to release some larger air bubbles. Layer half of pepperoni over dough. Sprinkle with some cheese, concentrating around the edges and building about 1/4″ up the sides. Sprinkle any remaining cheese over top. Spoon about half of sauce in 3 vertical “racing” stripes over cheese (reserve remaining sauce for another use). Top with remaining pepperoni.
- Step 4Bake pizza, rotating pan halfway through, until cheese is bubbly and browned in spots and edges are charred, about 15 minutes.
- Step 5Transfer pan to a wire rack and let cool slightly. Run a thin metal spatula or butter knife along edges to release from pan. Carefully transfer pizza to wire rack and let cool 5 to 10 minutes more before slicing.
