| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons olive oil
- 1 batch Pizza Dough, recipe follows
- 8 ounces sliced pepperoni, about 1/8 inch thick (look for smaller-size pepperoni sticks)
- 16 ounces brick cheese (or whole-milk mozzarella), cut into 1/2-inch cubes
- Pizza sauce, store-bought or homemade, recipe follows
- 2 1/4 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon rapid rise yeast
- 1 teaspoon sugar
- Olive oil, for oiling the bowl
- 1 tablespoon olive oil
- 2 teaspoons dried Italian seasoning
- 2 cloves garlic, minced
- One 28-ounce can crushed tomatoes
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
Instructions
- Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.
- Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.
- Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.
- Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!
- Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
- Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1062 |
| Total Fat | 91 g |
| Saturated Fat | 24 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 81 mg |
| Sodium | 953 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1062 |
| Total Fat | 91 g |
| Saturated Fat | 24 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 81 mg |
| Sodium | 953 mg |
Reviews
I have never had Detroit Pizza. I was able to make this using Plant based Hot Italian Sausage and Plant based Mozarella. I can tell you the sauce is outstanding. I will keep the sauce recipe for for future pizza and/or Italian recipes.
You may care that it is or is not Detroit Style. This is your call.
In my world, this Pizza Recipe is a nice deep dish style I will make again and again.
You may care that it is or is not Detroit Style. This is your call.
In my world, this Pizza Recipe is a nice deep dish style I will make again and again.
Great recipe!! I made it about 2 weeks ago and I’m making it again tonight
This is a great recipe. The dough comes out perfect every time. I ordered a detroit pan from Amazon
I ordered the Chicago style pan and made this. I could not find the brick cheese so I used the mozzarella cheese. It was delicious!!!!! I will make this again and again.
Can you make the dough the day before and refrigerate?
DWhat size is the pan 10 x 14 or 10 x 8?
DWhat size is the pan 10 x 14 or 10 x 8?
I have made this many times since Jeff first made it several years ago. I live in S.W. Michigan, and am able to purchase the brick cheese from an Italian grocery/ wine store. The only thing I do different is sprinkle a small row of grated parmesan cheese around the parameter of the unbaked dough before adding the brick cheese. This is how a Detroit pizza was originally made (I’ve read!). Earlier Detroit pizzas did not have any meat. That has now changed, and pepperoni is popular. I also garnish with fresh basil.
If you saw the show you appreciate these suggestions on assemblage, some from ATK. After resting it for fifteen minutes and giving it another quick knead, stretch the dough fully side to side in an olive oiled pan (at least 1 tbs). If you can’t get it to go the first time, let it rest 15 minutes and finish the stretch. Cover with plastic wrap and let it rise 3 hours in the pan. It will double in size. Sprinkle a good coat of shredded Monterey Jack over the entire pizza, making sure to cover the border between the edge of the pizza and the side of the pan. Lay down 3 one-half cup stripes of sauce vertically on the pizza. It’s best to do the middle one first then the two sides so all you have to do is bisect the space between the middle and the edge for number 2 and 3. Place the pepperoni down the stripes of cheese. If you want more hit the snipers of sauce, too. Cook at 500 degrees for 15 minutes. It should have a toasty skirt of cheese on the edges before you pull it. Let it rest for 2-3 minutes before slicing into squares.
I haven’t made the recipe yet but it looks authentic . What size pan did Jeff use? The original pan that he shows comes in two sizes.
Who wrote these directions.!
Never been to Detroit for pizza, but if this is representative, a visit is on my bucket list just for the pizza. Outstanding! Only thing I did differently was I used italian sausage in lieu of pepperoni