Detroit Style Pizza

​Detroit Style Pizza! This classic style pizza with a crisp thick crust is gaining fans and spreading across the country. We tell you how to make it at home!

---

Crust

Ingredients

• 2 c flour - bread flour or all-purpose flour
• 1 tsp yeast (1 packet)
• 1 ½ tsp salt - kosher or sea salt
• 1 c very warm water
• Additional flour for kneading
• 1-2 tsp olive oil for coating

Directions

• In a large bowl, mix flour, yeast, and salt with a wooden spoon
• Add warm water and stir in well, turning the bowl, until dough begins to stick and stretch
• Add a little flour at a time until you can form a ball
• Using a strong rubber scraper, scrape around the bowl to gather the dough together into a ball
• Knead in the bowl for several minutes, adding flour to help (about ½ cup). The dough will be a little bit sticky
• Remove dough, oil the bowl and return dough, turning to coat with oil
• Cover the bowl with plastic wrap and let rise for about 2 to 2 ½ hours - you can use your oven as a proving drawer by turning on the oven light and leaving the heat off

Sauce

Ingredients

• 1 28-oz can crushed tomatoes - DeLallo is good
• 1 tsp oregano or Italian spice blend
• 1 Tbs minced garlic
• ½ tsp granulated garlic
• ½ tsp granulated ​onion
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes, if desired

Directions

• Combine all ingredients in a heavy bottomed sauce pot
• Bring to a light boil, then turn it down to a simmer and cook very slowly for about 1 ½ hours, keeping a close eye on it
• After it looks like it's cooked down really well, remove from the heat and let cool while the dough finishes rising

Assembly

Ingredients

• 1 9x13 metal pan - USA pan with a ridged bottom works great!
• 1-2 Tbs olive oil
• Dough
• Sauce
• ½ lb good quality pepperoni - I use Margherita
• 8-10 oz Wisconsin brick cheese, cut into ½ inch cubes - use munster if you can’t find it

Directions

• Grease your pan thoroughly, then drizzle olive oil into it. Roll the pan so that the oil coats the whole bottom
• Using a rubber scraper, carefully remove the dough from the bowl without deflating and stretch it into the pan. Don’t press it down
• Cover pan with plastic wrap and let sit for 30 minutes while you get everything ready to assemble
• After 30 minutes, remove plastic wrap and carefully stretch dough if you need to to make sure the dough is in the corners 
• Preheat oven to 400°F and move racks out of the way so you can bake on the lowest rack. Wait until the oven is preheated before assembling the pizza
• Cover the dough with pepperoni, but don’t overlap
• Place cubes of cheese around the edge of the pan first, about 1 ½” apart right on the edge of the dough, touching the metal pan. Sprinkle the rest of the cubes evenly over the pepperoni
• Put some more pepperoni over the cheese, as much as you like
• Using a dipper, put 2 strips of sauce longways over the toppings, about 2 inches in from the side edges with about 2 inches between the sauce strips. You want them to be in the middle of each row of slices when you cut it into 8 slices (see photos). It will seem a bit heavy, but it’s perfect
• Bake 30 minutes at 400°F on the lowest rack
• Remove from oven, pizza will be browned and bubbly
• Loosen pizza edges from pan. Using a large spatula or metal turner, carefully lift one end of the pizza while tilting the pan and ease it out onto a cutting board
• Cut into 8 slices and enjoy!

---