Authentic Detroit-Style Pizza
Learn how to make a delicious and authentic Detroit-style pizza right in your own kitchen with this step-by-step recipe.
Ingredients
| 300 | grams bread flour (about 2 cups) |
|---|---|
| 5 | grams instant yeast (1 teaspoon) |
| 9 | grams salt (1 tablespoon kosher salt or 1 ½ teaspoons table salt) |
| 220 | grams water (2 tablespoons shy of 1 cup) |
| 1⁄4 | cup extra-virgin olive oil, plus more as needed |
| 1 | tablespoon extra-virgin olive oil |
| 2 | garlic, minced |
| 2 | teaspoons dried oregano |
| 1 | dash red pepper flakes |
| 1 | 28-ounce can crushed tomatoes |
| 1 | teaspoon onion powder |
| 1 | teaspoon sugar |
| 1 | pinch Kosher salt |
| 12 | ounces pepperoni, sliced, or any other toppings you want (just don't overload the pizza) |
| 12 | ounces brick cheese, cut into ½-inch cubes. If brick cheese is not available, use a mixture of mild cheddar and low-moisture mozzarella. |
Instructions
| 1. | To prepare the dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, and salt. Stir to combine, then add the water. Mix until dough just comes together, and let it sit for 10 minutes. Continue mixing at medium-low speed until the dough forms a smooth, silky ball that sticks to the bottom of the bowl as it kneads, for approximately 10 more minutes. Remove the dough hook, form the dough into a tight ball, and place it back into the bottom of the bowl. Cover tightly with plastic wrap and allow it to rise in a warm place for 2 hours or until doubled in size. |
|---|---|
| 2. | Alternatively, you can make the dough by hand. Mix the flour, yeast, and sugar in a bowl with a wooden spoon, then stir in the water until fully incorporated. Let it rest for 10 minutes. Transfer the dough onto a lightly-floured surface and knead for about 10 minutes or until it becomes smooth and elastic. Place the dough back into the bowl, cover it with plastic wrap, and let it rise in a warm place for 2 hours or until doubled in size. |
| 3. | Once the dough has risen, prepare your pan(s). If you don't have a Detroit-style anodized aluminum pan, you can split the dough evenly between two 8x8-inch square cake pans. Pour a splash of olive oil in the pan(s) and coat the dough by turning it around. Use your fingers to press the dough to the edges, allowing it to rest for 30 minutes. Stretch the dough beyond the corners so that it shrinks to fit the pan. Cover the dough with plastic wrap and set it aside while you prepare the sauce, or for at least 30 to 45 minutes. |
| 4. | Preheat the oven to 550°F. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat until it shimmers. Add the garlic, red pepper flakes, and oregano, cooking until the garlic is fragrant. Add the can of tomatoes, onion powder, sugar, and a pinch of salt. Stir to combine and simmer, occasionally stirring, until reduced to about 3 cups. |
| 5. | To assemble the pizza: Press down on the dough to remove any air bubbles. If using toppings, distribute half of them over the dough. Top with the cheese, ensuring it reaches the edge for crispy edges. Add the remaining toppings. |
| 6. | Bake the pizza(s) in the oven until the edges are black and bubbly, and the cheese starts to brown, approximately 12 to 15 minutes. Remove from the oven and transfer to a counter or trivet. Run a metal spatula around the edges to loosen the pizza from the pan. Carefully lift it out and slide it onto a wooden cutting board. Spoon the warm sauce over the pizza in three narrow rows. Slice the pizza into generous squares, reserving at least one corner piece for yourself. |
Published on Jul 19, 2024 by Luminița