Detroit-Style Pizza

This homemade Detroit-Style Pizza was a new-to-me recipe that was fun to make. It's unique in that the crust is thick and tender (almost like Focaccia). The cheese is Topsy turvy as the easy homemade pizza sauce goes on top! The crispy edges of the pizza are so good! You can leave this meatless, or add Pepperoni to jazz it up.

Course main, Main Course

Cuisine American

Keyword Detroit-Style Pizza

Prep Time 1

Cook Time 15

Proofing Time 2

Total Time 3 15

Servings servings

Calories 628kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Stand Mixer with Dough Hook
13x9 inch non-stick baking pan -OR-
Detroit Style Pizza Pan More authentic Pan for traditional Detroit Style Pizza
Box Grater
Immersion Blender
Dough Proofing Box My most used Kitchen accessory for yeast dough

Ingredients

For the Pizza:

1 tablespoon extra-virgin olive oil
2 ¼ cups all-purpose flour 11 1/4 ounces
1 ½ teaspoons instant yeast or rapid-rise yeast
1 ½ teaspoons sugar
1 cup water room temperature
¾ teaspoon salt
10 ounces Monterey Jack cheese shredded (2 1/2 cups) (see notes)

For the Sauce:

1 cup canned crushed tomatoes see notes
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh basil
1 clove garlic minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon sugar
½ teaspoon pepper
¼ teaspoon salt

Instructions

FOR THE PIZZA:

Spray 13 by 9-inch nonstick baking pan with vegetable oil spray, then brush bottom and sides of pan with oil.
Using a stand mixer fitted with dough hook, mix flour, yeast, and sugar on low speed until combined, about 10 seconds.
With mixer running, slowly add room-temperature water and mix until dough forms and no dry flour remains, about 2 minutes, scraping down bowl as needed.
Cover with plastic wrap and let stand for 10 minutes.
Add salt to bowl and knead on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes.
Turn dough onto lightly floured counter and knead until smooth, about 1 minute.
Transfer dough to prepared pan, cover with plastic, and let rest for 15 minutes.
Using your well-oiled hands, press dough into corners of pan. (If dough resists stretching, let it rest for another 10 minutes before trying again to stretch.) Cover with plastic and let dough rise at room temperature until nearly tripled in volume and large bubbles form, 2 to 3 hours.
Adjust oven rack to lowest position and heat oven to 500 degrees.

FOR THE SAUCE:

Combine all ingredients in bowl. (Sauce can be refrigerated for up to 24 hours.)
Sprinkle Monterey Jack cheese evenly over dough to edges of pan.
Spoon three 1-inch-wide strips of sauce, using 1/3 cup sauce for each, over cheese evenly down length of pan.
NOTE: If you'd like, you can add pepperoni on top of the cheese and sauce or add cooked sausage by pressing it into the dough before adding the cheese.
Bake until cheese is bubbly and browned, about 15 minutes.
Let pizza cool in pan on wire rack for 5 minutes.
Run knife around edge of pan to loosen pizza. Using spatula, slide pizza onto cutting board.
Cut into 8 pieces and serve.

Notes

BEFORE YOU START: When kneading the dough on medium speed, the mixer can wobble and move on the counter. Place a towel or shelf liner under the mixer to keep it in place, and watch it closely.

Crushed tomatoes: As a substitute, I drained a can of whole tomatoes and puree them with my immersion blender.Works great!

Traditionally Detroit-Style Pizza is made with Brick Cheese, and that is almost impossible to find, except in Michigan. Monterey Jack Cheese turned out to be the closest substitute.

Recipe source: Cook's Country Magazine August / September 2017 issue

Nutrition