Go Back
+ servings
Mustard, onion, coney sauce, Detroit pizza

Coney Dog Detroit Pizza Recipe

Two Detroit favorites are combined into one peculiar pizza. The backbone of this flavorful Coney Dog chili is made with a thick San Marzano pizza sauce, resulting in a perfect harmony between hot dog and pizza. Detroit-style pizza authenticity is kept true by using Brick cheese, thick stripes of sauce, and of course, the crispy edges. We achieve Coney Dog authenticity with a bean-less chili, white onion, cheddar cheese (depending on area), and natural casing dogs. If you're from Detroit, you're required to give this a try. If you're not, you're still required.
4 from 2 votes
Print Pin Follow my pizza journey
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

  • Wisconsin Brick Cheese Cubed. Substitute with white cheddar, pepper jack, or havarti
  • 2 Natural Casing Hot Dogs
  • 1 Small White Onion Diced
  • 1/4 cup Shredded Cheddar Cheese
  • 1-2 tbsp Yellow Mustard For finishing

Coney Dog Sauce

  • 1 lb Ground Beef
  • 8 oz Ultimate Homemade Pizza Sauce Substitute with jar sauce
  • 1/2 cup Beef Stock
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Celery Salt Substitute with 1/2 tsp Celery Seed + 1/2 tsp Salt
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Black Pepper
  • 1 tbsp Chili Powder
  • 1 tbsp Worchestershire Sauce

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.
    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

Make the Coney Dog sauce.

  • In a dutch oven or medium pan, sear ground beef over medium-high heat until browned. Add all of the spices and Worchestershire sauce, mix well, and continue to cook 2 minutes.
  • Mix in beef stock and tomato sauce. Simmer uncovered until desired thickness, about 15-30 minutes.
  • In a seperate pan or grill, quickly sear hot dogs to crisp the casing, then slice in half lengthwise.

Toppings, in order; then bake.

  • Place pan on the bottom of your oven to par-bake the dough for 5 minutes.
    Par-baking crust
  • Carefully remove the hot pan from oven. Add cubed brick cheese, ensuring cheese touches the edge of the pan. Add diced white onion across the whole pizza.
  • 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 is not browning fast enough).
    For outdoor pizza ovens: bake for 7 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 sliced hot dogs lengthwise across the pan, in a line. Top the hot dogs with Coney Dog sauce in two large stripes. Drizzle with yellow mustard and top with shredded cheddar cheese. Slice, and enjoy.