Detroit-Style Pizza

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Equipment

1 9X13 high-sided baking pan I have a Detroit-style pizza pan from Amazon.ca

Ingredients

Dough

2 1/3 cups 340g Bread Flour or All Purpose Flour
1 tsp instant yeast
1 1/2 tsp salt
1 cup 227g lukewarm water (hot enough that you can just stand the heat if you stick your finger in)
1 tsp white sugar
1 tbsp olive oil
Extra olive oil for greasing the pan

Toppings - Note: Quantities and ingredients are very personal so add as much as you like!

Garlic butter mixture

¼ cup unsalted butter melted and kept warm
1 tbsp fresh parsley finely chopped
1 tsp grated fresh garlic or to taste
2 tsp Parmigiano Reggiano freshly grated
A pinch dried oregano
A pinch of Kosher salt

Detroit style:

1/2 cup Pizza sauce or Marinara. I like Mutti brand pizza sauce
60 g sliced pepperoni My favourite is the Fantino Mondello brand https://fantinomondello.ca/en/products/dry-pepperoni-original/75
170 g Low moisture mozzarella cheese or Brick cheese cut into 1/2" cubes

Stephanie's favourite :

1/2 cup Pizza sauce or Marinara. I like Mutti brand pizza sauce
250 g Fresh Mozzarella or Burrata drained and torn into large shreds or chunks. Place in a bowl lined with a paper towel in the fridge until ready to use.
170 g Regular low moisture mozzarella (optional)
60 g Pepperoni
Jalapeno sliced, to taste
Parmigiano Reggiano freshly grated, to taste
Honey for drizzling (or hot honey)

Anchovy lover:

1/2 cup Pizza sauce or Marinara. I like Mutti brand pizza sauce
250 g Fresh Mozzarella
10 anchovy filets in oil, drained on paper towels and sliced on the diagonal
Jarred hot peppers to taste
Parmigiano Reggiano freshly grated, to taste

Instructions

Directions:

In a large mixing bowl, add water, instant yeast, sugar, flour, salt and olive oil. Bring dough together by hand (or you can use a stand mixer with a dough hook), until a shaggy dough forms.
Knead right in the bowl or turn out onto a lightly floured surface. Knead with the heel of your palm for about 2-3 minutes until you get a soft and elastic dough. It’s meant to be sticky but if it’s sticking to your hand, and tough to manage, add a little flour.
Transfer down to a greased bowl and cover with a piece of oiled plastic wrap and then top that with a dish cloth (a nice heavy one is best). Place it on the counter but if your kitchen is cold, place it in the oven (turned off). Allow dough to rest for 30 minutes.
Add a generous amount of oil to your baking pan, (about 2 tbsp) and grease the bottom and sides well.
Reserving the plastic wrap and dish cloth, transfer the dough to your pan and gently press it down with the tips of your fingers, delicately stretch the dough out towards the edges and corners. Cover with the same piece of plastic wrap and the dish towel. Allow to rest again for about 1hr, until risen and puffy. It will be easier to stretch after it rests.
Preheat your oven to 525F if it goes that high, otherwise go as high as you can.
In a small bowl, combine melted butter, garlic, parm, salt & dried oregano. Keep warm if possible.
Once the dough has risen, stretch the dough to the sides of the pan and pop any big air bubbles that may have formed. Little ones are ok.
Brush the dough with garlic butter mixture. (so amazing)
Add pizza sauce on top, then mozzarella and the rest of the toppings. I like my pepperoni on top of the cheese so that it gets crispy. Top it all with the parmesan cheese. Make sure to get the cheeses right up along the edge of the crust to it crisps up. It’s an integral part of the Detroit-style pizza experience!
Transfer the pan to the oven and bake for 12-14 minutes or until the edges and bottom is crispy and golden brown.
Remove it from the oven and give it a few minutes before removing it from the pan cutting it into squares. Drizzle a little honey over top (if using) and enjoy, enjoy, enjoyyy! I can’t wait for you to try this!!

Notes

Note:

Topping choices and quantities are totally up to you. Let this recipe be a guide to your ideal pizza!

The butter mixture can be made with olive oil instead of butter but you will need to warm the oil so the garlic and herbs can infuse their flavours better.