Detroit Style Pizza
Detroit Style Pizza is the ultimate comfort food, boasting a thick, airy crust with irresistibly crispy edges created by baking in a buttered rectangular pan. This Midwest gem is layered with gooey brick cheese (or a blend of mozzarella and cheddar) that reaches right to the edges for a caramelized crust, topped with bold strips of flavorful tomato sauce, and finished with hearty pepperoni slices. The combination of homemade dough, rich sauce infused with garlic and oregano, and caramelized cheese yields a pizza experience like no other. Perfect for feeding a crowd, this recipe lets you bring the iconic taste of Detroit right to your kitchen in just over two hours. Serve it hot and sliced into squares—the city's signature style! Keywords: Detroit Style Pizza, deep dish pizza recipe, crispy cheese crust, homemade pizza, Midwest comfort food.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Warm water
- 1 tablespoon Instant yeast
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 12 ounces Brick cheese (or a mix of mozzarella and mild white cheddar)
- 1 can (28 ounces) Canned crushed tomatoes
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 4 ounces Pepperoni slices
Instructions
In a large mixing bowl, combine the warm water and instant yeast. Stir gently and let sit for 5 minutes to activate the yeast.
Add the flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough begins to form.
Add 1 tablespoon of olive oil to the dough and knead for 5-7 minutes until the dough is smooth and elastic.
Transfer the dough to a clean bowl greased with 1 tablespoon of olive oil, cover with plastic wrap, and let rise at room temperature for about 2 hours or until it doubles in size.
Once the dough has risen, preheat your oven to 500°F (260°C).
Spread 2 tablespoons of unsalted butter in a 9x13-inch baking pan, focusing on the corners and edges.
Transfer the dough to the buttered baking pan. Use your fingertips to gently press the dough into the corners and cover the entire pan. Let it rest for an additional 15 minutes as you prepare the toppings.
Dice the brick cheese and distribute it evenly over the dough, ensuring some touches the edges of the pan for crispy edges.
In a saucepan over medium heat, combine the crushed tomatoes, garlic powder, dried oregano, and sugar. Simmer for about 10 minutes, stirring occasionally.
Spoon the tomato sauce in three neat, parallel strips across the cheese.
Lay the pepperoni slices evenly across the surface of the pizza.
Bake in the preheated oven on the lower rack for 12-15 minutes or until the edges are golden brown and cheese is bubbly.
Remove the pizza from the oven and let it cool in the pan for 5 minutes. Use a spatula to lift and transfer the pizza to a cutting board.
Slice into squares and serve hot.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 337 mg | 26% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
