Go Back
–+ servings
Pin Print

Detroit Style Pizza

Detroit style pizza = two of the world's best foods combined: pizza and bread. This is a true pan pizza enthusiast's pizza that yields a thick yet light and crisp fried dough crust and browned and crunchy pepps.
Prep Time: 1 day 3 hours
Cook Time: 20 minutes
Servings: 2 8x10 pizzas
Save this recipe!
Get this recipe sent to your inbox.

Ingredients 

DOUGH:

  • 240 g water, 80-85 degree farienheit
  • 2 g rapid rise yeast
  • 335 g bread flour
  • 7 g kosher salt
  • Two 8"x10" Lloyd pans, or 8"x8" or 9"x9' baking pan, but crust may be less crisp
  • 50 g oil to coat pans, olive, avocado, etc

SAUCE:

  • 800 g crushed tomato
  • 50 g tomato paste
  • 7 g kosher salt
  • 10 g sugar
  • 1/2 g dried basil
  • 1/2 g dried oregano
  • 1 g chili flake
  • 2 garlic cloves, minced
  • 2 TBSP olive or avocado oil

TO BUILD AND BAKE THE PIZZA:

  • 300 g brick cheese, grated on the largest holes of grater, if you can't find brick cheese, I recommend a blend of Monterey Jack and mozzarella
  • 1 stick of pepperoni, sliced about 1/16" thick
  • grated parm
  • any other toppings of your choice
Metric - US Customary

Instructions 

DOUGH*:

  • Combine ingredients into a medium bowl and stir with sturdy spoon
  • Once it comes together, use a wet hand to give the dough a series of 20-30 slap and folds as shown in the video. You can also use a stand mixer with a dough hook if preferred.
  • Cover bowl with plastic and let it sit in warm spot for 30 minutes.
  • After 30 min, build more strength into the dough by grabbing an of dough, stretching it out, and folding back over. Rotate the dough 45-90 degreed and repeat 5-6 more times see video for technique.
  • After these stretch and folds, tuck and fold the dough a few more times as shown in the video to shape and stretch the dough into a taught ball.
  • Wrap bowl with plastic and set in warm place for 2 hours. After the 2 hours dough should have doubled in size, be buoyant, and slightly bounce back when poked.
  • To prep pans for dough, glug in 2 tbsp oil into each pan and smear over bottom and sides
  • Flip dough onto floured surface and divide in half.
  • Lay half of the dough into each pan and gently press to spread.
  • Cover pans and allow dough to relax for 30 minutes.
  • After the 30 minutes, gently stretch and press dough to cover the bottom of the pans
  • Cover again and let rise for 45-60mins.

SAUCE:

  • Pour 75% of the can of tomatoes into a tall sided container
  • To that, add tom paste, salt, sugar, basil oregano, and chile flake
  • Blend with and immersion blender, or use a standard blender
  • Add the remaining 25% of crushed tomatoes and stir
  • Preheat medium saute pan on medium
  • Add oil and garlic
  • when garlic is golden and fragrant, add tomato mixture and stir to combine.
  • Simmer for about 25 minutes or until thickened

TO BUILD AND BAKE THE PIZZA:

  • Preheat oven and pizza stone to 500 f
  • Spread shredded brick cheese over the dough
  • Spoon sauce in two thick lines, lengthwise down each dough, leaving the cheese uncovered in the middle and on either side of the lines of sauce, see video
  • Add pepperoni, or toppings of choice, on top followed by grated parm
  • Load pan directly on top of pizza stone and bake for 16-18 minutes. I recommend baking each pizza separately, one at a time, for ultimate crispiness.
iconLike this? Leave a comment below!