This is my Detroit Pizza recipe that I tweaked from a recipe at Serious Eats. I discovered Detroit pizza in 2016 and it has quickly become one of my favorites. This is a thick crust, square pizza where the sauce is on top of the cheese. For a complete guide to this style of pizza and my experiments at making it go here.
Detroit Pizza Recipe
- 2 ½ cups King Arthur Unbleached Bread Flour 11 ounces
- 1 ½ teaspoons instant yeast
- 1 teaspoon salt
- 1 cup warm water
- 2 tbsp Olive oil for greasing pan
- 1 28 ounce can crushed tomatoes
- 6 cloves minced garlic
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons red wine vinegar
- 6 oz pepperoni
- 6 oz Monterrey Jack or Muenster
- 6 oz Mozzarella
- 6 oz Cheddar
Combine flour (weigh if possible), yeast, salt and water in food processor. Mix until it forms a ball and continue to knead for 30 seconds. If it doesn’t form a ball add more water a teaspoon at a time. If it is too sticky add flour a tablespoon at a time. You can also knead by hand for 10 minutes or do in a mixer or bread machine.
Place dough in lightly oiled bowl, cover and let rest 2 hours.
Heat oven to 550 degrees (or highest temperature). Drizzle oil in bottom of Detroit Pan or a roughly 11” x 15” pan. Stretch dough to corners of pan, as far as it will go.
Let dough relax in pan for 15-20 minutes. While dough is resting combine sauce ingredients in a bowl. Stretch dough again until it fills the pan. If necessary, repeat rest and stretching until dough fills the pan.
To make pizza top dough with half the pepperoni, folded by cheese and the second half of the pepperoni. Add sauce on top in three lengthwise strips.
Put pizza in oven and cook 12 to 15 minutes until edge starts to blacken and cheese is bubbling.
Remove from oven and run spatula around edges of the pan. Let pizza rest 5 minutes and carefully remove from pan to cutting board. Cut into slices and serve.