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Detroit style pizza
Mary Berg has made our pizza dreams come true with this homemade Detroit style pizza recipe. Known for its thick crust with crackly-crisp sides and bottom, Detroit style pizza layers classic pizza toppings in reverse order: first optional pepperoni, then cheese (brick cheese, to be totally traditional), then sauce. Serve this dish with your favourite pizza toppings like pineapple, olives, and pickled banana peppers.
SERVES
6
TO
8
Ingredients
Pizza Dough
- 2 1/4 cups (315 g) bread flour
- 1 cup (170 g) semolina flour (or more bread flour)
- 2 1/4 tsp (8 g) instant yeast
- 1 tsp granulated sugar
- 2 tsp kosher salt, divided
- 1 1/2 cups (375 ml) warm water
- 6 tbsp (90 ml) olive oil, divided
Pizza Sauce
- 1 3/4 cups (approx. 1 small can) crushed tomatoes
- 1 garlic clove, thinly sliced
- 1 tbsp parsley, finely chopped
- 1 tsp oregano, finely chopped
- 1/2 tsp dry Italian seasoning
- Ground black pepper
Cheese
- 350-400g brick mozzarella
Suggested Toppings
- Toppings - such as fresh pineapple, olives, pickled banana peppers, optional
Directions
For the Dough
- Combine the bread flour, semolina (or additional bread flour), yeast, sugar and one and a half teaspoon of salt in a large bowl. Stir together the dry ingredients with a wooden spoon
- Then make a well in the centre, pour in the water and three tablespoons of olive oil.
- Stir for one to two minutes until a stretchy, wet dough forms.
- Grease a large clean bowl with one tablespoon of olive oil and transfer in the dough.
- Lift and stretch the dough onto itself, bringing the edges into the centre to form a tight skinned ball.
- Flip the dough over, seam side down, cover the bowl with plastic wrap and place in a warm spot to rise for 1 hour or until doubled in size.
- Once the dough has doubled, grease a 9x13-inch baking pan with the remaining two tablespoons of oil, punch down the dough and turn it out into the prepared pan, stretching the dough so that it covers the bottom of the pan and reaches into the corners.
- Cover the dough with a clean kitchen towel and set aside in a warm spot to rise for 30 minutes.
- Meanwhile, place your oven rack in the lowest position and preheat your oven to 500°F (260°C).
Prepare the Sauce
- Combine the tomatoes, garlic, parsley, oregano and Italian seasoning in a bowl and season with the remaining 1/2 tsp salt and some pepper.
- Set aside.
Prepare the Cheese
- Grate half the cheese and cutting the rest into one cm (1/2-inch) cubes.
- Set aside.
Building the Pizza
- When the dough has risen, evenly scatter any toppings you’re using straight onto the crust followed by the grated cheese, making sure to coat the whole crust including the very edges.
- Scatter the cubed mozzarella overtop, again, paying particular attention to the very edges of the crust.
- Finally, dot the sauce over the cheese in a 4x3 grid (you can also spoon the sauce onto the pizza in three long lines – the main thing is that you don’t cover all of the cheese or crust with the sauce).
- Bake the pizza for 15 to 17 minutes or until the cheese has melted, is golden brown all over and is super crispy around the edges.
- Allow the pizza to cool in the pan for ten minutes before cutting into 12 squares and serving. Enjoy!
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