I never really paid attention to the different types of pizzas around the country. Being in Upstate New York we just ate what was available for ordering. Folding is NOT an option, just as using a fork. I mean, who does that? Then one day I ventured into the no-man's land of facebook and saw a post about a local man with a devoted following. He makes a finite number of pizzas whenever he feels like it and then posts a link for people to sign up for their pizzas. The people who get to the sign-up on time meet him at that day's location and receive delicious Detroit Pizza. It sounds shady but it isn't.
I never attempted to get one of his pizzas but instead I looked for a way to make them myself. This is now the family favourite. I had to cap us at twice a month. Ideally this is cooked in a special Detriot Pizza Pan, but it can be substituted with a 9x13 metal pan. I wanted both pizzas to match sizes and didn't have two metal pans. I'll buy a second one eventually but for now I'm using glass pans. Not perfect but it's still amazing!
Detroit Pizzas are absolutely delicious! Because they don't have a crust you spread the cheese to the outer edges. This makes the cheese melt down the sides to create a crispy crust. It is a deep dish but not like a Chicago Deep Dish Pizza. This one is so much better (so I've been told)!
The dough is wetter than regular pizza dough (think focaccia), but can be swapped for frozen dough in a pinch. Just don't skip the double rising needed. You want the chewy, airy and bubbly crust that results.
Detroit Pizza
Ingredients:
Dough:
1 cup + 2 Tbsp lukewarm water
½ teaspoon instant yeast
2 ½ cups bread flour*
1 teaspoon ground sea salt
Can substitute with frozen pizza dough
Toppings:
3/4 cup Pizza Sauce*
2 1/2 cups shredded low moisture mozzarella cheese, or 8oz brick, diced
3 ounces natural casing Pepperoni , thinly sliced
1/4 cup freshly shredded Parmesan Cheese
Instructions:
1. Make dough: Stir all ingredients together in a bowl or stand mixer. Knead for several minutes, until the dough is smooth and elastic. If using frozen skip this step.
2. First rise: Place in a well-greased bowl, turning once in the bowl to coat in oil, then cover and allow to rise for 2 hours. (Don't skimp on the rise times!)
3. Press into pan: Oil the bottom and sides of pan. Stretch dough into a rectangle and lay i nto pan(s). Cover and rest for 15 minutes.
4. Without handling the dough too much, gently spread the dough all the way to the edges of the pan, poking it into the corners, in a flat even layer (there’s no “crust” edge).
5. Second rise: Rise again for 2 hours, or until the dough has risen about ⅓ way up the pan.
6. Preheat oven: Preheat to 450 degrees F. A pizza stone or baking sheet should be used under the pan, allow it to preheat in the oven.
7. Add cheese: sprinkle cheese all over the dough, making sure it covers all the way to the edges.
8. Add sauce: spoon pizza sauce into 2-3 lines/stripes going down the pan, over cheese— you don’t want to cover all the cheese in sauce.
9. Add pepperoni, laying it in a single layer over the top of each row of sauce.
10. Lightly sprinkle parmesan on top.
11. Bake for 15-20 minutes, or until cheese is golden and bubbly.
12. Cool for a few minutes in the pan before slicing into squares.
Notes:
Bread Flour: It would be best to not substitute all-purpose. The dough layered with all of the toppings doesn’t hold up as well with all-purpose.
Toppings are added in reverse from a traditional pepperoni pizza. Add the mozzarella first, then the pizza sauce. Pepperoni is added last.
