Continental Recipe

Detroit Style Pizza Recipe

2 Mins read

Detroit Style Pizza Recipe

What is Detroit-Style Pizza?

Detroit-Style Pizza is a deep-dish, square cut pizza that’s baked in a rectangle steel pan. The dough has a high hydration level, so it bakes bubbly and fluffy in the center, and crispy and golden on the edges where the cheese melts down.

Authentic Detroit pizza is baked in a steel pan and topped with cubes of Wisconsin brick cheese, and a little bit of pizza sauce.

 

 

INGREDIENTS NOTES:

Bread Flour: Use bread flour, and not substituting all-purpose. The dough layered with all of the toppings doesn’t hold up as well with all-purpose.

Cheese: Authentic Detroit-style pizza uses diced pieces of Brick Cheese which is a Wisconsin style cheese. I recommend buying a block of cheese rather than pre-shredded from the store, and grate it on the large holes of your box grater.

Pepperoni: Natural casing pepperoni will cup and char as it cooks, and is delicious! You can substitute regular thin pepperonis.

Sauce: You can make your own homemade sauce or store bought.

Pizza Pan: You can find Authentic, pre-seasoned steel Detroit Style Pizza Pans or you can use a metal 9×13 inch baking pan. I’ve tested both with success, but the crust does get crispier with the true steel pan. If using a regular metal baking pan, I suggest baking the pizza pan on a hot pizza stone.

To Make Ahead: Make pizza dough and refrigerate overnight or for several hours. Remove from fridge and allow to come to room temperature before pressing into the pizza pan

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To Freeze: Make pizza dough, wrap the dough tightly in plastic wrap and place in a

freezer bag for up to 3 months. Thaw completely in the refrigerator then allow

to come to room temperature and rise for about an hours before pressing into

the pizza pan

 

 

DIRECTIONS ON DETROIT STYLE PIZZA RECIPE

For Dough:

Stir all ingredients together in a bowl or stand mixer.

Knead for several minutes, until the dough is smooth and elastic.

Place dough in a well-greased bowl, turning once in the bowl to coat in oil, then cover and allow to rise for 2 hours.Grease the bottom and sides of a pizza pan.

Stretch dough into a rectangle and lay into pan(s).Cover and rest for 15 minutes, to allow the gluten to relax.

Gently spread the dough all the way to the edges of the pan, poking it into the corners, in a flat even layer.

Rise again for 2 hours, or until the dough has risen about 1/3 way up the pan.

 

For Pizza:

Preheat oven to 450 degrees F.

Bake the pizza on a pizza stone, or if use a baking sheet, and allow it to preheat in the oven.

Sprinkle cheese all over the dough, making sure it covers the edges.

Add sauce in 2-3 lines/stripes going down the pan, over cheese.

Add pepperoni, laying it in a single layer over the top.Lightly sprinkle parmesan on top.

Bake for 15-20 minutes, or until cheese is golden and bubbly.Cool for a few minutes in the pan before slicing into squares.

 

 

HERE ARE SOME RECIPES TO TRY ON:

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JOHNNY MARZETTI CASSEROLE

3 BEAN BAKED BEANS

TATER TOT CASSEROLE

HOW TO STEAM SAUSAGE

 

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

[tasty-recipe id=”3525″]

 

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