Detroit Pizza

RecipeINGREDIENTSFOR THE DOUGH
  • 2 cups bread flour, plus more for dusting
  • 1 teaspoon instant yeast
  • 1 tablespoon kosher salt
  • 1 cup minus 1 1/2 teaspoons water
  • extra virgin olive oil as needed
FOR THE SAUCE
  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 (28-oz) can Crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon onion powder
  • 1 tablespoon honey
  • 1 teaspoon salt
FOR THE PIZZA
  • 4 oz. parmesan
  • 8 oz. fresh mozzarella
  • 12 oz. pepperoni or toppings of choice


To make dough by stand mixer: Start by making the dough. Combine bread flour (all purpose works just as well), yeast, salt and water in the bowl of a stand mixer with a dough hook. Mix on low until a dough forms, then turn off the mixer and let the dough rest 10 minutes. This allows the yeast to develop.
To make the dough by hand: Combine the flour, yeast and salt. Then gradually add water and stir with a wooden spoon until dough forms. Let the dough sit 10 minutes.
Once the dough has rested, knead the dough for 10 minutes until the dough is smooth and elastic like. It may be a bit sticky and that is okay. Place the dough in an oiled bowl, cover and let it rest for 2 hours to rise.
Meanwhile, make the sauce. Heat olive oil in a medium saucepan over medium heat until simmering. Add garlic, oregano, red pepper flakes and stir until fragrant. Add the tomatoes, tomato paste, onion powder, honey and salt. Stir and bring the sauce to a simmer. Continue simmering until the sauce reduces by a third. About 20 minutes.
Preheat the oven to 550 degrees fahrenheit or as close as you can get it to 550.
Place the dough in a Detroit Style Pizza pan or any 10x14 inch dish. If you don’t have a pan that big, dividing the dough between two 8 inch round pans works just fine.
Spread the dough all the way to the edges, being careful to not rip the dough. I usually stretch the dough as far as it will give, let it rest 10 minutes, then finish stretching it all the way to the edges. Waiting in between stretching allows the gluten to develop and the dough to stretch further.
Spread the parmesan on top of the dough, all the way to the edges. Then pile on the mozzarella, and pepperoni or any toppings you are going to use. Finally spread rows of sauce on top of the toppings. You might not use all of the sauce and if thats the case, save it for another time!
Transfer to the oven and bake until the edges are nice and crispy and have the classic Detroit Pizza look, about 12-15 minutes. Allow the pizza to cool for 5 minutes before serving.
Run a spatula around the edges and slide it onto a cutting board to slice and serve. Enjoy!
Why It Works
  • Using a high-hydration dough made with bread flour gives you pizza with a tender-yet-chewy, extra-crisp crust.
  • Spreading cheese all the way to the edges of the pizza pan lets it melt into the edges, forming a crisp, browned crust.
https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html
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Ingredients
  • For the Dough:
  • 300g bread flour (10.5 ounces; about 2 generous cups)
  • 5g instant yeast (0.15 ounce; about 1 teaspoon), such as SAF Instant Yeast
  • 9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt)
  • 220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)
  • Extra-virgin olive oil, as needed
To Make the Dough in a Stand Mixer: Combine flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add water. Mix on low speed until dough comes together into a rough ball, then shut off mixer and let rest for 10 minutes. Continue mixing at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. (It should stick to the bottom of the bowl as it kneads rather than riding around the edges.) Remove dough hook, form dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

IngredientsFor Pizza Dough:
  • 1½ cups water
  • 2 tsp active yeast
  • 3 tbsp powdered milk, regular full cream or full fat
  • 4½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp white sugar
  • 2 tbsp vegetable oil
Recipe Notes
The original Detroit-style pizzas are made with Wisconsin brick cheese. This cheese tastes mild, is semi-soft, and has a high-fat content. But like this recipe, Mozzarella can be a suitable substitute in terms of flavor and texture.

Location

Location Name
1345 Main St
San Francisco, CA

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