Holy cats and dogs is this pizza good, wow. It's a deep dish type with burnt cheese edges -- what could be bad about that?!
Easy Detroit Style Pizza
Look, I'm not going to profess to be a Detroit-style pizza expert. Especially being from Chicago.
Pizza is a seriously contentious subject in both towns!
Nor will I profess this to be a Buddy's copy, but this is easy, totally doable, and it is mind-blowingly delicious.
It doesn't take much to churn out a fantastic dough for this pizza. A few easy ingredients you likely have on hand already.
You'll need a 9x13 metal pan for this, most preferably in metal as it will conduct heat the best.
One of the keys to this pizza is the brick cheese. If you can't find it by you which might be difficult as it's pretty midwest specific, you can use a saltier mozzarella or similar.
Layer the cheese atop the dough and go edge to edge. Even better, go up the edges a bit.
For more details, tips, and tricks about this recipe, head on over to The Bake Dept.
Layer on your toppings (in our case always just pepperoni), sprinkle on the mozz, then add your sauce atop last.
I know, it's not your typical pizza but once you try this, you'll never go back.
Bake it up in a screaming hot oven, and tada! Wow. So good.
And here's the best part, the burnt cheese edges. You'll be fighting off whoever lives with you over those edges, be forewarned.
For more terrific baking recipes, be sure to swing by The Bake Dept today!
Easy Detroit Style Pizza
- 1 1/8 cups (266 ml) warm water (110° F/43° C)
- 1 tablespoon (21 g) honey
- 3 teaspoons (9 g) active dry yeast
- 1 tablespoon (12.5 g) olive oil
- 3 cups (360 g) all-purpose flour
- 1 teaspoon (6 g) fine sea salt
- 2 tablespoons (25 g) olive oil
- 1/3 lb. (151 g) sliced brick cheese or thinly sliced mozzarella
- pepperoni to taste or other toppings as desired
- 1 cup (113 g) shredded mozzarella cheese (give or take)
- 1 1/2 cups (355 ml) sauce of choice (1 3/4-2 cups if preferred saucier)
- grated parmesan to taste
- n the bowl of a stand mixer, combine the water with the honey, ensuring it is fully dissolved. Sprinkle the yeast over the top and allow to bloom to foamy and bubbly, about 5-10 minutes.
- Add the olive oil, the flour, and the salt and turn the mixer to low speed. Once everything has mixed in, knead the dough in the mixer for 3 minutes.
- This dough can also be prepped by hand, mixing everything in a bowl with a spoon then kneading on a floured surface for about 5 minutes.
- Grease a bowl with olive oil or cooking spray, place the dough in the bowl, turning to coat with oil, then cover and allow to rise in a warm spot for around 1 to 1 1/2 hours.
- Into a 9x13 metal cake pan (preferably steel), pour the 2 tablespoons of olive oil. Spread it around with a paper towel.
- Add the dough to the pan and spread it evenly without forcing it. If it springs back, wait a few minutes for the dough to relax and try again. Get to the edges but no need to make sure the corners are entirely filled. Cover and let the dough rest for 30 minutes.
- Preheat the oven to 550° F (288° C) or as hot as it will go.
- Lay down the brick cheese slices (or thinly sliced mozzarella) edge to edge on top of the dough. To the very edges is key to the success of this pizza.
- Layer on the toppings of choice then spread the shredded mozzarella over the toppings.
- Ladle the sauce in three wide strips lengthwise across the top then if desired, spread it evenly with a spoon. Sprinkle with fresh grated parmesan.
- Bake the pizza for 15-20 minutes at 550° or if the oven does not reach that temperature, bake for slightly longer. The edges will bubble and look a bit burnt when the pizza is ready.
- Tips, tricks, and other details can be found over in the blog post at The Bake Dept!