Detroit-Style Thick Crust Pizza (Print Version)
# Ingredients:
→ Dough
01 -
375 g bread flour (high-protein flour)
02 -
5 g fine sea salt
03 -
8 g granulated sugar
04 -
7 g instant dry yeast
05 -
300 ml warm water (43°C)
06 -
30 ml extra virgin olive oil (for dough)
07 -
15 ml extra virgin olive oil (for greasing pan)
→ Sauce
08 -
425 g crushed tomatoes
09 -
30 g tomato paste
10 -
1 g dried oregano
11 -
1 g garlic powder
12 -
1 g onion powder
13 -
4 g granulated sugar
14 -
Salt and black pepper, to taste
→ Toppings
15 -
200 g whole milk mozzarella cheese, shredded
16 -
170 g Wisconsin brick cheese, shredded or cubed
17 -
45 g Parmesan cheese, grated
18 -
120 g pepperoni slices (optional)
19 -
Fresh basil leaves or Italian seasoning, for garnish (optional)
# Instructions:
01 -
In a large bowl, combine bread flour, fine sea salt, and granulated sugar. In a separate vessel, dissolve instant dry yeast in warm water and allow to rest for 5 minutes until frothy.
02 -
Pour the yeast mixture and 30 ml olive oil into the dry ingredients. Stir until a rough dough forms, then knead on a lightly floured surface for 7–8 minutes until smooth and elastic, or use a stand mixer with dough hook for 5 minutes.
03 -
Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow to rise in a warm area for 60–90 minutes until doubled in volume.
04 -
While the dough rises, combine crushed tomatoes, tomato paste, dried oregano, garlic powder, onion powder, granulated sugar, salt, and pepper in a saucepan over medium heat. Simmer, stirring occasionally, for 15–20 minutes until thickened. Adjust seasoning as desired, then remove from heat.
05 -
Preheat oven to 245°C. Grease a rectangular (20x25 cm) pan with 15 ml olive oil.
06 -
Punch down the risen dough and transfer to the prepared pan. Gently stretch the dough to fit the pan with fingers; if the dough resists, allow it to rest 5–10 minutes before stretching further.
07 -
Distribute the shredded mozzarella evenly to the dough’s edges. Scatter brick cheese over mozzarella, ensuring coverage near the edges for caramelization. Sprinkle grated Parmesan on top. Spoon the tomato sauce in 2–3 lengthwise stripes over the cheese.
08 -
Arrange pepperoni slices or preferred toppings over the cheese and sauce at this stage.
09 -
Bake in the preheated oven for 15–20 minutes, rotating the pan halfway through, until the crust is golden and crisp at the edges and cheese is bubbling and browned.
10 -
Remove pizza from oven. Cool for several minutes. Optionally, garnish with fresh basil leaves or Italian seasoning. Slice into squares and serve hot.
# Notes:
01 -
Authentic Detroit-style pizza utilizes brick cheese for a distinctive melt and flavor. If unavailable, substitute with a blend of mozzarella and provolone.
02 -
Allowing the dough to rise gradually results in a fluffier, more flavorful crust.
03 -
Spoon the sauce in stripes over the cheese rather than spreading, to maintain a crisp crust.
04 -
Explore several toppings: mushrooms, green peppers, or a drizzle of garlic butter after baking add unique character.