Detroit Style Pizza
This recipe is intended to teach you how to make Detroit-style pizza in your own oven that rivals the likes of Buddy’s and Loui’s in Detroit. No corners were skipped in this recipe, so you can expect an absolutely incredible and authentic pizza. And better yet, the dough is very workable even for beginners.
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Servings: 4 people
I bought 15 pizza ovens to hands-on test.It's a hobby, not an obsession! Here are the best pizza ovens.Equipment
- 1 10"x14" Detroit Style 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.
- 1 Outdoor pizza oven (Optional). I like to cook this in my Ooni Koda 16", frequently rotating the pan every couple minutes. However home ovens work just as well for this style of pizza.
Ingredients
Dough
- 350 g Bread Flour
- 255 g Water (warmed to 90°F)
- 10 g Kosher Salt
- 3.5 g Instant Dried Yeast
Toppings
- Wisconsin Brick Cheese Cubed. Substitute with white cheddar, jack, or havarti. I also like to add a touch of mozzarella, although it's not authentic.
- Ultimate Homemade Pizza Sauce
- Fresh Basil Chopped
- Pepperoni (optional)
Seriously. I have a lot of pizza ovens.Let me show you the best after hundreds of hours testing. Read my in-depth pizza oven reviews!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. You may need to scrape the bottom up with a spatula.
- Turn mixer off. With the dough still in mixer bowl, and with wet hands, 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, covered, 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 pan with a stick of butter or Crisco. 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.
- Place pan on the bottom of your oven to par-bake the dough for 5 minutes.
Toppings, in order; then bake.
- Carefully remove the hot pan from oven. Add shredded mozzarella then cubed brick cheese, ensuring cheese touches the edge of the pan. Add large stripes of sauce and any additional toppings (if desired).
- For home ovens: place pizza in oven for another 7 minutes on the bottom rack. (toss the broiler on for the final minute or two if the cheese and pepperoni is not browning fast enough). For outdoor pizza ovens: bake for 5-6 minutes, rotating pan halfway through, and covering with tinfoil if browning too quickly.
- Remove from oven and use a thin metal spatula along the edges to separate the pizza from the pan. Slide onto a wire rack to rest for 3 minutes. Slice, and enjoy.