I recently saw a cooking show that featured how to make Detroit-style pizza and I was reminded of one of trips to the Motor City. I’ve been to Detroit many times but it wasn’t until 2017 did I finally try Detroit-style pizza.

First, it’s a rectangular in shape, baked in heavy metal pans, it has a thick crust, lots of cheese and pepperoni. We’re talking foccacia-thick dough and with the amount of cheese, sauce and pepperoni on top, it all works. Ratios!

My experience with Detroit-style began with a visit to Buddy’s, the original Detroit-style pizza joint. Locals may argue about who makes the best but Buddy’s was the first.

It’s not a hard pizza to make, your biggest challenges are finding a heavy steel, deep baking pan and Wisconsin brick cheese (the cheese used for Detroit-style). As for pepperoni…that’s up to you and your tastes.

I’m using Frankie’s hack of 50/50 Mozz and white cheddar cubes to substitute Wisconsin brick and it worked well. There’s lots of cheee and pepperoni on this pizza but the thick crust needs it. I tapped out after eating two slabs, how many could you eat?

About Detroit:

• The Motor City is making a comeback with the downtown core seeing the people moving back into the city, it is safer (always ask a local about what areas are safe)
• Detroit’s Greektown is safe and worth a visit
• Detroit has lots to offer by way of sports and concerts
• check out the Motown Museum
• check out the Eastern Market

Detroit Style Pizza

Recipe by Peter MinakiCourse: Dinner, Main

Servings

9

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For the dough

• 1 cup tepid water

• 2 Tbsp. extra virgin olive oil

• 1 1/4 tsp. yeast

• 1 Tbsp. sugar

• 2 cups bread flour

• 1 1/2 tsp. sea salt

• For the tomato sauce

• 1 3/4 cups tomato sauce (I used Pomodoro)

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. sugar

• 1 tsp. chilli flakes

• 1/2 tsp. sea salt

• 1 1/2 tsp. dried Greek oregano

• Toppings

• 200 gr. cubed mozzarella

• 200 gr. cubed aged white cheddar

• 1/4 cup grated Parmesan

• 25-30 slices of pepperoni

• Essential utensil

• 8×13″ deep, heavy duty roast pan

Directions

• pre-heated 500F oven
• Into a bowl, add your water, olive oil, sugar, yeast and stir. Allow a few minutes for the yeast to bubble/activate.
• Add flour and salt and mixing with your hands until the dough is smooth and no longer tacky.
• Grease the dough and bowl with oil, cover and place in a warm spot.
• When the dough has doubled in side, punch down. Grease the bottom of your pan with olive oil and place your dough in. Use your hands to spread the dough out. Wait 10-15 minutes if the dough recoils a bit and spread out to all four corners.
• Meanwhile, mix your sauce with the other ingredients, set aside.
• Lady the cheeses on the dough, followed by your sauce and finally top with pepperoni.
• Place on the middle rack of your pre-heated oven and bake for 15-20 minutes or until top is golden, pepperoni a little crisp.
• Remove from the oven and allow the pizza to rest 5 minutes.
• Use a spatula to lift and transfer your pizza to a cutting board.
  Use a large knife or mezzaluna to cut into squares and serve.

Recipe Video