Skip Going Out—You Can Make Cheesy Detroit-Style Pizza Right At Home

Delish

If you love a crispy, chewy crust, plenty of cheese, and crispy pepperoni slices, this easy Detroit-style pizza will be your new go-to recipe.

Transcript

00:00 Hey y'all, it's Brooke in Delish Kitchen Studios

00:03 whipping up a Midwest specialty, the Detroit-style pizza.

00:07 The Midwest is home to like seven or eight

00:09 different styles of pizza, but this rectangular,

00:12 deep-dish, Motor City pie is really something special.

00:16 It's got crispy edges and corners, tons of melty cheese,

00:20 and this signature saucy stripe that makes this combination

00:23 of textures and flavors that's just, ugh, out of this world.

00:26 Like any good pizza, we're gonna make the dough from scratch.

00:30 Luckily for us, pizza dough is just a few ingredients.

00:32 And honestly, between you and me,

00:34 the dough is the hardest part about making pizza,

00:36 so if you can nail this, you can honestly make

00:38 any kind of pizza you want.

00:39 First thing we're gonna do, bust out our stand mixer,

00:42 'cause we're not mixing by hand around here.

00:44 It's gonna take a lot of kneading

00:46 for this dough to come together,

00:47 so definitely turn to a stand mixer if you have one.

00:49 Into the bowl of our stand mixer,

00:51 we're going to put some all-purpose flour,

00:54 little bit of salt, some sugar, some yeast,

00:59 a little bit of olive oil, and some lukewarm water.

01:03 Should make sure your water's at least 90 degrees for this.

01:05 For this dough, it's gonna be instant yeast.

01:08 I'm typically an active dry yeast girlie,

01:10 but I've been coming around to the use of instant yeast

01:12 ever since Justin talked me into it,

01:15 with the thought that it's the modern age.

01:18 We should be able to trust instant yeast.

01:19 And the only difference between instant yeast

01:21 and active dry yeast is that active dry yeast,

01:22 you can visually see that it's alive and bubbling

01:25 and working before you put it into your dough.

01:27 But instant yeast, you kinda just have to trust

01:29 that it's gonna rise, which is terrifying,

01:31 but it's fine, it's gonna work.

01:32 We're gonna mix on low speed for about two minutes

01:35 so the dough has a chance to come together.

01:37 And then we're gonna let it rest for five minutes

01:39 so the flour has a chance to hydrate a little bit.

01:42 After we let the dough hydrate for that five minutes,

01:44 we're gonna increase the speed on the mixer to medium,

01:47 and we're gonna knead for about five minutes

01:49 until a smooth ball starts to form,

01:51 and then we're gonna drizzle a teaspoon of oil

01:54 over that ball of dough and then start to form it

01:57 into a cohesive dough sphere.

02:00 I'm really excited for this pizza

02:02 'cause I am obsessed with pan pizza.

02:04 And the way this pizza came to be in a pan

02:06 is actually a really cute story.

02:08 So it's Detroit-style pizza,

02:09 obviously Detroit is a motor city,

02:11 they eat, sleep, and breathe cars there.

02:13 The pan that the pizza's cooked in now

02:15 was originally used to hold car parts.

02:17 That's so cute, and they said,

02:19 "No, we're not putting car parts in there,

02:20 "we're gonna put pizza in there."

02:21 And then the Detroit-style pizza was born.

02:23 Let's admire how perfect of a sphere

02:26 I worked this dough into.

02:27 God, that is beautiful.

02:29 I'm gonna go ahead and cover this dough

02:30 with some plastic wrap and let it rise for two hours

02:34 or until it's doubled in size.

02:36 I love the smell of yeasty dough so much.

02:40 This is a swap that my dear friend Taylor Anne

02:43 prepared for me a couple of hours ago.

02:45 So it's had some time to rise

02:46 and get nice and yeasty and bubbly,

02:48 and it's doubled in size,

02:49 so now it looks like it could actually

02:51 cover the bottom of this pan.

02:52 Since there's not a whole lot of shaping

02:54 or manipulating of the dough,

02:56 this is a really good pizza for beginners.

02:57 So if you're having a pizza date night at home

03:00 and you wanna impress and you don't know what you're doing,

03:02 this is a really good place to start.

03:04 Look, it's kinda tough to get that blue steel car parts pan

03:07 that they use in Detroit for a Detroit-style pizza,

03:09 so to mimic that, we're gonna use a 13 by nine baking dish.

03:12 Make sure you go with something metal

03:14 so we can get as close to the real thing as possible.

03:16 I'm gonna start by adding a little bit of olive oil

03:18 to the pan, just enough to coat the bottom and up the sides.

03:23 I'm gonna brush it to spread it all around.

03:26 This oil is gonna help keep the dough

03:27 from sticking to the pan,

03:29 but it's also gonna help the dough

03:30 start to caramelize a little bit

03:32 so we can get that really crusty,

03:34 crispy pan pizza exterior that I am excited for.

03:38 I added a little bit of olive oil to my fingers

03:40 just to help me work with the dough

03:42 without it sticking too much.

03:44 When you get to this point,

03:45 just start to try to work it into the shape of the pan,

03:48 into a rectangle, but be mindful

03:50 that it doesn't have to reach all the way to the edges

03:52 'cause as it rises again,

03:53 the dough's gonna expand one more time,

03:55 and then when we shape it before we add the toppings,

03:58 it's gonna be able to stretch to the right shape.

04:01 Then we're gonna cover this and let it rest

04:03 for at least 30 minutes up to an hour.

04:05 Now it's time for the easy part of this Detroit-style pizza.

04:08 We got the dough proofing that's out the way,

04:11 and the sauce is just two steps, and I love that for us.

04:15 To make this sauce, you can either use a blender

04:17 or a food processor.

04:18 I'm gonna go with a food processor

04:20 because I want a little bit of texture to the sauce.

04:23 I don't want it to be all smooth and tomato pasty.

04:26 If you want a smoother sauce, though,

04:28 feel free to use a blender,

04:29 but just know that it's not gonna be any tomato chunks.

04:31 The tomato sauce is by far the easiest part of this recipe.

04:35 There's only a few ingredients,

04:36 and it comes together in two very easy steps,

04:39 but since there's only a couple of ingredients,

04:41 it's crucial that your quality of ingredients is up to par.

04:46 You don't wanna use crap tomatoes.

04:48 Make sure you use a brand of tomatoes that you really like

04:51 or that has a really good reputation for being fresh.

04:53 Into the food processor,

04:55 you're going to add whole peeled tomatoes,

04:57 a little bit of dried oregano, crushed red pepper flake,

05:00 garlic powder, olive oil, a little bit of sugar,

05:04 and some salt.

05:05 We're gonna blend that until it's almost completely smooth.

05:07 I personally like to leave a couple of chunks in there,

05:09 so that's what I'm gonna do.

05:11 We're gonna cook this sauce over about medium-low heat,

05:15 just until it comes to a simmer.

05:17 We want this to reduce by about half.

05:19 That's really gonna intensify the tomato flavor on the pizza

05:23 so don't skimp on this part.

05:24 You wanna make sure you get a nice, thick, saucy sauce.

05:28 Our dough's been resting for about 30 minutes,

05:31 and our sauce is simmering away,

05:33 so at this point, we just wanna stretch the dough out

05:36 to the shape of the pan a little bit more.

05:38 It's softened up 'cause it's had a chance to rest

05:40 and relax like me on vacation.

05:44 So the dough's nice and soft,

05:46 and it's easier to stretch it to the edges of the pan.

05:49 But again, if it doesn't get all the way there,

05:50 don't freak out.

05:52 This still has to rise for another two hours.

05:55 So by the time that rise is done,

05:56 you'll definitely be able to get the dough

05:58 to all four corners.

06:00 So with this step, we're just helping it along

06:01 just a little bit.

06:02 Then I'm gonna cover it back up

06:05 and let this hang out for two hours for its final rise.

06:09 Dough's had a minute to rise, and it's nice and bubbly.

06:13 And as you can see, it's started to stretch out

06:16 and fill the whole pan.

06:18 So if it didn't fill the whole pan before,

06:20 it definitely did now, which is what we wanted.

06:22 I'm gonna gently start just pressing this down

06:24 with my fingertips

06:26 to prepare it for all of my toppings.

06:30 And this is just to slightly deflate

06:32 some of those bubbles in there

06:34 so that we have room to add stuff to the top.

06:37 One of the defining traits of Detroit-style pizza

06:39 is a topping called Wisconsin brick cheese.

06:42 It's a tangy, creamy cheese

06:44 that's honestly really hard to replicate,

06:46 but I think we got pretty close

06:48 with a combination of sharp cheddar,

06:51 mozzarella cheese, and monster cheese.

06:55 Detroit-style pizza has a lot in common

06:57 with other Midwestern pizzas

06:59 in that it's layered a little bit differently

07:01 than typical pizza.

07:03 It's not that sauce, cheese, pepperoni.

07:05 It's kind of special.

07:07 We're gonna start with about half of the pepperoni,

07:10 layer that over the whole pizza.

07:12 Then we're gonna go in with our cheese,

07:14 sprinkle the majority of it around the edges

07:16 so we get a nice, cheesy, thick crust.

07:19 Then we're gonna sprinkle the rest in the center.

07:21 Then we're going to spoon on our pizza sauce.

07:23 We're only using about half of it.

07:25 And then we're gonna top with the rest of our pepperoni.

07:28 That's pretty much it.

07:29 Once you get your pepperonis on,

07:31 you can go ahead and stick this in a 500-degree oven

07:33 for about 15 minutes.

07:34 We finally did it.

07:37 We're done.

07:38 This was well worth the effort,

07:40 and now we just have to give it a bite.

07:42 Mm-hmm.

07:47 Mm-hmm.

07:49 This is absolutely everything that I love

07:51 about pan pizzas in general.

07:53 The crust is so crispy, crunchy,

07:55 but the middle is fluffy.

07:57 You get such a good contrast of those textures.

07:59 And then that cheese.

08:00 That cheese, I know it's not exactly Wisconsin brick cheese,

08:04 but the blend that we came up with is, like, spot on.

08:07 You could give this to a Detroiter

08:08 and they probably wouldn't notice.

08:10 And then, of course, the pepperoni.

08:12 Such a classic topping,

08:13 and it's just the perfect amount of porkiness

08:15 with a little bit of spiciness.

08:16 This has absolutely everything going for it already.

08:19 But just like any pizza,

08:21 we love to hit this with a little bit of grated Parmesan,

08:23 some crushed red pepper flake.

08:25 If you like hot honey,

08:26 you could definitely throw that on there.

08:27 Ranch, you could dip this in ranch

08:29 and have a great time with that.

08:30 This doesn't have a crust like regular pizza,

08:32 but since we took the time to build up the cheese

08:34 on that edge,

08:36 you get that crispy, crunchy,

08:38 almost burnt, cheesy, caramelized sensation

08:42 around the outside.

08:43 And I don't miss having a crust at all.

08:45 This is actually better.

08:46 I think I prefer this.

08:47 I think this is how I'm gonna make pizza from now on.

08:49 If you're looking for more Midwest specialties,

08:52 like this Detroit-style pizza,

08:54 keep it right here at Delish.com.

08:56 (upbeat music)

08:58 (rock music)

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