Try this Detroit-style pizza recipe the next time you want a crunchy, crispy, cheese-laden slice! Detroit-style pizza is often referred to as a deep-dish pizza, but I don’t think that accurately captures the essence of this crispy, crusty, crazy-good pizza. It has the flavor elements of a slightly charred thin-crust pizza and the texture of a light and airy focaccia. If you use a properly shaped pan, the edges of your crust get wonderfully crunchy, making for a truly unique experience.
Ingredients
Toppings
- 8 ounces Monterey Jack cheese
- 4 ounces shredded mild Cheddar cheese
- 1 (8 ounce) package thick pepperoni slices
Sauce
- 1 (24 ounce) jar marinara sauce
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
Dough
- 1 cup warm water
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon white sugar
- 2 ½ cups bread flour
- 3 teaspoons olive oil, divided
- 1 teaspoon kosher salt
Directions
Step 1
Gather all ingredients.
Step 2
Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve.
Step 3
Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
Step 4
Drizzle remaining 1 teaspoon oil onto a 10×14-inch Detroit-style pizza pan; use your fingers to spread oil over the bottom of the pan. Place dough in the center of the pan. Oil your fingers, then pull and stretch dough into a rectangular shape.
Step 5
Cover and let rise until doubled in volume, about 1 hour.
Step 6
Meanwhile, make the sauce: Bring marinara sauce, oregano, red pepper flakes, and garlic powder to a simmer in a saucepan over medium-low heat. Simmer for 15 minutes.
Step 7
Preheat the oven to 525 degrees F (274 degrees C). Combine Monterey Jack and Cheddar cheese into bowl. Toss lightly to mix together.
Step 8
Finish the dough: Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing it into a rectangle that goes all the way to the edges of the pan. Stretch dough up the sides about 1/2 inch or so.
Step 9
Lay almost all pepperoni slices onto dough. Scatter cheese evenly over top, making sure to fully cover all the edges where dough meets the pan.
Step 10
Ladle sauce on top in three long strips. Arrange remaining pepperoni slices over top.
Step 11
Bake in the preheated oven until pizza is a bit darker than golden brown, about 15 minutes. Let cool for 5 minutes.
Step 12
Very carefully slide pizza onto a cutting board. Slice into rectangular pieces.
Step 13
Serve immediately and enjoy!
Chef’s Notes:
If you can't get a classic Detroit pizza pan, you can use a 12-inch cast iron skillet. You may not need to use quite as much dough, but it should be close. You can also use two 8-inch square metal cake pans. No matter what pan you use, make sure it's at least a few inches deep.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 474 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat12g | 60% |
Cholesterol63mg | 21% |
Sodium1146mg | 50% |
Total Carbohydrate36g | 13% |
Dietary Fiber3g | 11% |
Protein21g | |
Vitamin C2mg | 11% |
Calcium313mg | 24% |
Iron3mg | 17% |
Potassium403mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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