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Detroit-Style Pizza
A thick, rectangular pizza characterized by its crispy, caramelized cheese edges and airy, chewy crust. This iconic Motor City creation is baked in a special pan, resulting in a unique texture and flavor profile.
đ§ Ingredienser
- 3 cups Bread flour(Bread flour provides the necessary gluten for a chewy crust.)
- 1 tsp Active dry yeast
- 1.5 cups Warm water(Approximately 105-115°F (40-46°C).)
- 1.5 tsp Salt
- 2 tbsp Olive oil(For the dough and greasing the pan.)
- 16 oz Brick cheese(Traditionally, Wisconsin brick cheese is used. If unavailable, a blend of low-moisture mozzarella and mild cheddar can be substituted. Grate it yourself for best results.)
- 4-6 oz Pepperoni(Thinly sliced pepperoni is ideal for crisping.)
- 1 cup Pizza sauce(A good quality, thick pizza sauce. San Marzano tomato sauce is recommended.)
đšâđł Instruktioner
- 1
Activate the yeast: In a large bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
â±ïž 10 minutes - 2
Make the dough: Add the bread flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Mix with a spoon or dough hook until a shaggy dough forms. Knead for 8-10 minutes on a lightly floured surface (or in a stand mixer) until the dough is smooth and elastic.
â±ïž 10 minutes - 3
First rise: Lightly grease a 9x13 inch baking pan (a traditional blue steel pan is ideal, but a dark metal pan will work) with the remaining 1 tablespoon of olive oil. Press the dough evenly into the bottom of the pan. Cover the pan tightly with plastic wrap or a damp towel. Let the dough rise in a warm place for 2-3 hours, or until it has nearly doubled in size and looks puffy.
â±ïž 2-3 hours - 4
Preheat the oven: About 30 minutes before the dough is ready, preheat your oven to 500°F (260°C). Ensure your oven rack is in the middle position.
â±ïž 30 minutes - 5
Shape and cheese the pizza: Once the dough has risen, gently press it towards the edges of the pan, ensuring it reaches all four corners. Sprinkle the grated brick cheese evenly over the dough, making sure it goes all the way to the edges of the pan. This is key to achieving the signature crispy cheese crust.
â±ïž 10 minutes - 6
Add toppings and bake: Arrange the pepperoni slices over the cheese. Place the pan in the preheated oven. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and caramelized, especially around the edges.
â±ïž 20-25 minutes - 7
Sauce and serve: Carefully remove the pizza from the oven. Using a spoon, create two parallel stripes of pizza sauce across the top of the pizza. Let the pizza rest for 5 minutes before cutting into 6-8 squares. Serve immediately.
â±ïž 5 minutes
đĄ Proffstips
- âUse a dark, heavy-gauge metal pan (like a blue steel pan or a well-seasoned cast iron pan) for the best crust crisping.
- âDon't skimp on the cheese! Pushing it all the way to the edges is crucial for the signature crispy, chewy cheese crust.
- âAllowing the dough to rise in the oiled pan helps create a flavorful, slightly fried bottom crust.
- âFor extra crispy pepperoni, place it on the cheese before baking.
- âThe sauce is traditionally applied in stripes after baking, allowing the cheese to caramelize without the sauce burning.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Experiment with different toppings like mushrooms, onions, or sausage.
- Add a sprinkle of Parmesan cheese over the brick cheese before baking.
- For a spicier kick, use a spicy pepperoni or add red pepper flakes.