DETROIT-STYLE PIZZA
Forget the old Chicago vs. NY debate! America's best pizza could very well be Detroit-style pizza. Even though it's often referred to as 'deep dish,' I don't think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a truly unique experience.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. 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.
- Drizzle remaining olive oil over the bottom of a 10x14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume, about 1 hour. Prepare sauce and cheese in the meantime.
- Combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic, about 15 minutes.
- Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).
- Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together.
- Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so.
- Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce.
- Bake in the preheated oven until pizza is somewhere between golden brown and golden black, about 15 minutes. Let cool for 5 minutes.
- Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 27 g, Cholesterol 47.1 mg, Fat 20.1 g, Fiber 2.3 g, Protein 15.4 g, SaturatedFat 8.9 g, Sodium 857.7 mg, Sugar 5.6 g
DETROIT-STYLE PIZZA
The tangy blend of cheese that crisps around the edges of the pan, the spongy dough and the sauce that is spooned on after you bake it are unmistakable signs that you've bitten into a slice of Detroit's squared-off take on the ever-popular pizza.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the pizza dough in a large bowl and coat with 2 tablespoons of the olive oil. Cover the bowl with plastic wrap and let sit in a warm spot until the dough is slightly puffy, 30 minutes.
- Spread the butter all over the inside of a metal 9-by-13-inch pan and put the dough in the middle. Starting from the middle of the dough and using your fingertips, push the dough out to the corners of the pan. Cover with plastic wrap and place in a warm spot until puffy and doubled in thickness, about 1 hour. Push the dough all the way to the edges, recover with plastic wrap and let rest for 15 minutes more.
- Meanwhile, position an oven rack in the bottom third of the oven and preheat to 500 degrees F. Place a baking sheet on the rack to preheat.
- Combine the tomatoes and tomato paste in a blender and blend until smooth. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the garlic and cook until fragrant and soft but not brown. Add the tomato mixture, oregano, chile flakes, 1/2 teaspoon salt and 1/4 cup water, bring to a simmer, reduce the heat to medium low and cook until thick, about 15 minutes.
- Uncover the dough and cover evenly with the pepperoni. Sprinkle about 2 cups of the Cheddar evenly along the edges of the pizza. Sprinkle the remaining 1/2 cup Cheddar over the rest of the pizza, then top the entire pizza with the Havarti and scallions.
- Put the pan on the preheated baking sheet and bake the pizza until the edges are golden and the cheese is melted and bubbling, about 15 minutes.
- Loosen the sides and bottom of the pizza with a metal spatula and slide onto a cutting board. Spoon the sauce in 4 thick crosswise lines over the pizza. Cut into squares and serve.
DETROIT-STYLE PIZZA
Topped with pepperoni and melted, ooey-gooey cheese, this traditional Detroit-style pizza recipe is just what your pizza night needs. Don't be surprised when it vanishes in seconds. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 slices.
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in ¼ cup warm water; let stand 5 minutes. In a food processor, combine flour, salt, sugar; pulse to combine. Add yeast mixture and remaining water; process until a soft dough forms and rolls around the inside of the bowl, 45-60 seconds. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours., Punch dough down; let rest for 5 minutes. Grease the bottom of a Detroit-Style Pizza Pan or a dark 13x9-in. baking pan with olive oil; gently stretch dough into until dough starts to spring back; let stand 10 minutes and stretch again until dough almost covers bottom of pan. Cover and let stand until slightly risen and dough reaches the edges of the pan, about 30 minutes., Preheat oven to 500°. Place pepperoni on top of dough and top with cheese, making sure the cheese touches the edges of the pan. Spoon pizza sauce in 3 strips lengthwise over cheese. Bake, on the bottom rack, until cheese is bubbly and the edges are dark brown, about 15 minutes. Loosen edges of pizza from pan and immediately transfer to a wire cooling rack; let stand 5 minutes. Transfer pizza to a cutting board; cut into squares. Transfer cut pizza back to the wire rack and sprinkle with red pepper flakes, if desired.
Nutrition Facts : Calories 255 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 564mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
DETROIT-STYLE PIZZA
There's New York and Chicago, but how many Americans have heard of this unique Detroit style? It's a thick, rectangular pizza, distinctive in that it has the sauce on top of the cheese, has particularly crispy edges, and is sometimes twice baked.
Provided by Amy Emberling
Categories Dinner Michigan Pizza Tomato Cheese Mozzarella Parmesan
Yield Makes 1 pizza
Number Of Ingredients 21
Steps:
- Make the dough:
- In the bowl of a stand mixer, add the water and sea salt and stir to dissolve the salt. Add the flour and yeast and mix with a wooden spoon until the dough becomes a shaggy mass. Make sure that all of the flour is hydrated. Using the dough hook attachment, mix on medium-low speed for 4 minutes. Scrape the sides of the bowl and release the dough from the hook. Mix for an additional 4 minutes. It will now hold a round shape.
- Spray a bowl with nonstick cooking spray or brush lightly with olive oil. Place the dough into the bowl and cover with plastic. Let the dough relax for 15 minutes, and then shape the dough.
- Shape the dough:
- Lightly oil or butter the inside surfaces of a 9-by-13-in [23-by-33-cm] baking pan or Detroit pizza pan.
- Place the dough into the pan and use your fingertips to spread the dough out to the corners and sides of the pan. The dough will be sticky, so lightly dip your fingertips in oil to make stretching it easier. Set the pan aside, cover with plastic, and let rise in a warm area for1 1/2 to 2 hours, or until the dough is approximately 1/2 to 3/4 in [1.5 to 2 cm] tall in the pan.
- Make the sauce:
- Combine the tomatoes, sugar, oregano, basil, garlic, salt, and pepper and stir together in a medium saucepan. Bring to a simmer over medium heat, stirring periodically. Using an immersion blender or food processor, purée the sauce until smooth. Place it back over medium heat. Simmer the puréed sauce until slightly thickened, 5 to 10 minutes, stirring periodically.
- Keep the sauce warm for ladling over the pizza, or cool and refrigerate for up to a week. This recipe makes about 3 cups [710 ml] of sauce and it can also be frozen for up to 3 months, if desired. You will have more sauce than you need for one pizza.
- Top and bake the pizza:
- Preheat the oven to 475°F [240°C].
- Sprinkle the Parmesan cheese around the edge of the pizza where the dough touches the sides of the pan. This cheese will form a crispy, caramelized edge on the crust. If desired, place pepperoni in two rows of four down the length of the pizza, directly on top of the dough. Gently push the pepperoni into the dough.
- Sprinkle the mozzarella and brick cheeses over the surface of the pizza, spreading them all the way to the edges where the dough meets the sides of the pan. This cheese will also contribute to the crispy, caramelized edge on the crust. Season the top of the pizza with a pinch each of oregano and salt.
- Place in the oven and bake for 15 minutes. Look for an amber-colored top and crispy edges.
- After removing the pizza from the oven, use a small offset spatula or knife to loosen the sides of the crust from the pan. Slide the pizza out of the pan onto a cooling rack. At this point, if a crispier bottom is desired, you can put the pizza (out of the pan) directly onto the oven rack or a sheet tray and bake for an extra 5 minutes for a slightly more browned finish on the bottom of the crust.
- After you remove the pizza from the oven, top it with the warm sauce. Traditionally, it is ladled into two rows down the length of the pizza. Serve warm.
- Do Ahead:
- This pizza can be kept in the refrigerator for up to 3 days and reheated on a lightly oiled sheet tray at 475°F [240°C].
DETROIT-STYLE PIZZA
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Combine the bread flour, semolina (or additional bread flour), yeast, sugar and 1 1/2 teaspoons of salt in a large bowl. Stir together the dry ingredients with a wooden spoon then make a well in the center. Pour in the water and 3 tablespoons of olive oil. Stir for 1 to 2 minutes until a stretchy, wet dough forms.
- Grease a large clean bowl with 1 tablespoon of olive oil and transfer in the dough. Lift and stretch the dough onto itself, bringing the edges into the center to form a tight-skinned ball. Flip the dough over, seam side down, cover the bowl with plastic wrap and place in a warm spot to rise for 1 hour, or until doubled in size.
- Once the dough has doubled, grease a 9-by-13-inch baking pan with the remaining 2 tablespoons of oil. Punch down the dough and turn it out into the prepared pan, stretching the dough so that it covers the bottom of the pan and reaches into the corners. Cover the dough with a clean kitchen towel and set aside in a warm spot to rise for 30 minutes.
- Meanwhile, place your oven rack in the lowest position and preheat your oven to 500 degrees F (260 degrees C).
- Prepare the sauce by combining the tomatoes, garlic, parsley, oregano and Italian seasoning in a bowl and season with the remaining 1/2 teaspoon salt and some pepper. Prepare the cheese by grating half and cutting the rest into 1-centimeter (1/2-inch) cubes.
- When the dough has risen, evenly scatter any toppings you're using straight onto the crust followed by the grated cheese, making sure to coat the whole crust including the very edges. Scatter the cubed mozzarella over top, again, paying particular attention to the very edges of the crust. Finally, dot the sauce over the cheese in a 4-by-3 grid. (You can also spoon the sauce onto the pizza in three long lines - the main thing is that you don't cover all of the cheese or crust with the sauce.)
- Bake the pizza for 15 to 17 minutes, or until the cheese has melted, is golden brown all over and is super crispy around the edges. Allow the pizza to cool in the pan for 10 minutes before cutting into twelve squares and serving.
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DETROIT-STYLE PIZZA RECIPE - INSANELY GOOD
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4.7/5 (294)Total Time 30 minsCategory RecipesCalories 354 per serving
- To Make the Dough in a Stand Mixer: Pour warm water into the bowl of a stand mixer fitted with a dough hook attachment. Stir in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Mix together with a dough hook attachment until the dough becomes a smooth, silky ball.
- To Make the Dough by Hand: Pour warm water into a large bowl. Stir in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Stir with a wooden spoon until a rough ball of dough forms. Allow dough to relax for 10 minutes. Turn dough out onto a countertop and knead until the dough becomes a smooth, silky ball.
- Pour the remaining olive oil onto the bottom of a 10x14-inch Detroit-style pizza pan. Spread the oil around evenly with your fingers. Place the dough in the center of the pan. Gradually pull and stretch into a rectangular shape with oiled fingers. Cover. Set aside in a warm place until the dough has roughly doubled in size. About 1 hour. In the meantime, prepare sauce and cheese.
- In a medium saucepan, combine marinara sauce, oregano, red pepper flakes, and garlic powder. Simmer over medium-low heat for about 15 minutes. This allows the oregano and garlic to fully hydrate.
KING ARTHUR'S DETROIT-STYLE PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (106)Total Time 4 hrs 40 minsServings 12
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead all the dough ingredients — by hand, mixer, or bread machine set to the dough cycle — until a shaggy dough forms., Cover the dough, allow it to rest for 10 minutes, then knead it again until it becomes smooth and elastic (if you’re using a bread machine, skip the rest and allow the machine to complete its kneading cycle)., Form the dough into a ball, place it into a lightly-greased bowl, cover, and allow to rest until doubled, about 2 hours., Drizzle 1 to 2 tablespoons of olive oil into a Detroit-style pizza pan or a 9” x 13” pan.
- Gently stretch the dough into the edges and corners of the pan until it starts to shrink back and won’t stretch any farther., Cover the pan, and allow the dough to rest and relax for 15 to 20 minutes before stretching it again.
- Repeat the rest one more time, if necessary, until the dough fills the bottom of the pan., Cover the dough and allow it to rest for 30 to 45 minutes while you prepare the sauce.
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