Print Recipe

Detroit Style Pizza

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Dinner, Main Course – American/Italian
By Adapted From King Arthur – Serves: 4-8
Prep Time: 2 Hours, 40 Minutes (includes dough proofing time) – Cooking Time: 12-15 Minutes – Total Time: ~3 Hours

Crispy, crunchy cheese edges top pillowy soft dough; pepperoni, cheddar and mozzarella, topped with thick tomato sauce. It's Detroit Style Pizza.

Ingredients

  • Pizza Dough
  • 2.5 cups King Arthur Unbleached Bread Flour
  • 1.5 tsp. Instant Rise Yeast
  • 2 tsp. Kosher Salt
  • 1 cup Lukewarm Water (87 degrees)
  • Olive Oil, for greasing the pan
  • Tomato Sauce
  • 2 tbsp. Olive Oil
  • 2 Cloves Garlic, finely chopped or pressed
  • 2 tsp. Dried Oregano
  • 2 tsp. Dried Thyme
  • 1 tsp. Crushed Red Pepper
  • 28-ounce Can Crushed Tomatoes
  • Splash of Balsamic Vinegar
  • Toppings
  • 8 to 12 oz. Pepperoni
  • 6 oz. Low Moisture Mozzarella Cheese, cut into 1/2-inch cubes
  • 6 oz. Sharp Cheddar Cheese, cut into 1/2-inch cubes

Instructions

Pizza Dough

1

Mix the dough ingredients in a stand mixer on low, with the dough hook, until a shaggy dough forms. Then cover the bowl and let the dough rest for 10 minutes. Then, uncover and turn the mixer on low and mix until the dough becomes smooth and elastic, and pulls clean away from the sides of the bowl, about 4 more minutes.

2

Form the dough into a smooth ball and place in a lightly greased bowl, cover and let sit in a warm spot for about 2 hours, or until doubled in size.

3

When the dough is doubled in size, pour about two tablespoons of olive oil into the pizza pan. Place the dough in the pan and gently stretch the dough to the corners of the pan until the dough begins to shrink back and will not stretch any farther.

4

Then cover the dough with a clean towel and let rest for 30-40 minutes.

5

Preheat the oven to 500 degrees and position an oven rack in the bottom position.

Tomato Sauce

6

Heat 2 tablespoons of olive oil over medium heat and add the minced or pressed garlic. Then add the dried herbs and crushed red pepper. Stir and cook for about 30 seconds, until fragrant.

7

Add the can of crushed tomatoes and their juice. Add a splash of balsamic vinegar. Stir to combine and bring to a light simmer, then reduce the heat to maintain a simmer. Simmer for about 20-30 minutes, until the sauce is reduced and very thick.

Build the Pizza

8

After its 30-40 minute proofing time, stretch the dough to the edges of the pan. If it still wants to shrink back, cover it and let it proof 15 more minutes, or until it easily reaches the corners of the pan. Then, gently press the dough to release any large air bubbles.

9

Start by covering the dough with the pepperoni slices, be sure to go all the way to the edges. Then evenly place the cheddar cubes, again going all the way to the edges.

10

Fill in the spaces with the mozzarella cubes. make sure you get the cheese all the way to the edges, touching the sides of the pan.

11

You can dot the top with dollops of sauce, or you can make three vertical stripes of sauce down the center of the pizza. Try not to get the sauce too close to the edges.

12

Pop the pizza in the preheated oven on the bottom rack and bake for 12-15 minutes.

13

The pizza is ready when it sits a bit higher in the pan, the cheesy edges are super-dark brown, almost burnt and the cheese in the center is melted and beginning to get spotty brown.

14

When it comes out, take a sturdy spatula and run it around the edges of the pizza to loosen the sides from the pan, then let the pizza sit for 10 minutes.

15

After 10 minutes, carefully slide the spatula under one side or end of the pizza to loosen it from the bottom of the pan, then slide it out on a cutting board.

16

Use a pizza blade or chef's knife to cut the pizza into squares. Make straight-down cuts, so as not to drag the toppings across the pizza.