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Chicago Dog Detroit style pizza

Chicago Dog Detroit Pizza Recipe

Rather than putting Chicago vs Detroit in a match to determine the better pizza, we married the two cities in a more unique way! This pizza was "dragged through the garden" to Chicago's standards of a superior hot dog, including sesame seeds, pickles, bright relish, white onion, tomatoes, pickled sport peppers, and of course, an all-beef natural-casing hot dog. Authentic Chicago Dog elements atop a crispy edged Detroit pizza crust. Try it - it works!
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Pizza Style: Detroit
Oven Type: Home Oven, Outdoor Pizza Oven
Keyword: Peculiar Pizza
Prep Time: 15 minutes
Cook Time: 10 minutes
Proof Time: 2 days
Total Time: 2 days 25 minutes
Servings: 4 people

Equipment

  • 1 10"x14" Detroit Style Steel Pan We used a Lloyd's Pan, often considered one of the best out there for commercial or home use. Other types of pans can be used, but will lack the proper crust-forming characteristics of Detroit style pizza.

Ingredients

Dough

Toppings

  • Low Moisture Whole Milk Mozzarella Shredded or cubed
  • Wisconsin Brick Cheese Cubed. Substitute with white cheddar, pepper jack, or havarti
  • Ultimate Homemade Pizza Sauce
  • 2 All Beef Hot Dogs Sliced
  • Sweet Relish The neon green Chicago relish is authentic, but difficult to find. Substitute with your favorite sweet pickle relish.
  • Pickled Sport Peppers Substitute with pickled jalapeno
  • 1 Roma Tomato Diced, seeded
  • 1 Small White Onion Diced
  • 1 tsp Poppy Seeds
  • 1-2 tbsp Yellow Mustard
  • 1 Dash Celery Salt

Instructions

Make the dough.

  • Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.
  • Heat water in microwavable safe bowl for 30 seconds. Temperature should be between 85F and 95F. Add yeast to water and let sit for 5 minutes. We're not looking for a full activation, just a bit of a jumpstart.
  • Slowly add water/yeast mixture to the stand mixer, mixing on low until it forms a smooth consistency, about 10 minutes. Note: dough will be very wet and sticky, and the bottom will stick to the bowl.
    Detroit dough
  • With the dough still in mixer bowl, fold into a ball, cover with plastic wrap, and set on counter for 1 - 2 hours to kick-start fermentation. You should notice some rise in the dough but not doubling in volume.
  • Place in refrigerator for 1 to 2 days.

Stretch dough in pan.

  • Let dough come to room temperature on the counter for 3 hours.
  • Preheat the oven to 550°F. If using an Ooni or other outdoor pizza oven, preheat until 700-800 degrees, about 20 minutes.
  • Grease your square pan by rubbing a stick of butter across the whole surface or by using 2 tbsp of oil. Sprinkle a light dusting of poppy seeds on the bottom of the pan.
    Greasing a Detroit style pizza pan
  • Scrape the dough out of the bowl and into the pan. Because of the high hydration in this recipe, you may need to wet your hands prior to handling. Flatten and stretch the dough to fit the pan as close as possible (a tiny bit of shrinking may happen, that's fine). Let sit for ½ hour, then stretch again ensuring dough touches edges of pan.
    resting dough
  • Place pan on the bottom of your oven to par-bake the dough for 5 minutes.
    Par-baking crust

Toppings, in order; then bake.

  • Carefully remove the hot pan from oven. Add shredded mozzarella and cubed brick cheese, ensuring cheese touches the edge of the pan. Drizzle yellow mustard. Lightly dash a bit of celery salt across the dough. Add sliced hot dogs and white onion.
  • For home ovens: place pizza in oven for another 10 minutes on the bottom rack. (toss the broiler on for the final minute or two, and place on a higher rack, if the cheese and hot dogs are not browning fast enough).
    For outdoor pizza ovens: bake for 10 minutes, rotating pan halfway through.
  • Remove from oven and use a metal spatula to separate the pizza from the pan. Slide onto a wire rack. Add Chicago relish in stripes across the pizza (to mimic the style Detroit uses with pizza sauce). Top pizza with tomato, sport peppers, and another light dusting of poppy seeds. Slice, and enjoy.