I absolutely LOVE pizza, my favorite form is Detroit style pizza! Although I personally have never been to Detroit a few pizza places in my area make it and OMG, so freaking good. What I love most about Detroit style pizza compared to regular round pizza is the fact the dough is almost Focaccia like; my absolute favorite part of the pizza is the crispy corners. *DROOLS*
I have tried to make this pizza twice and I realized my failure was all in the pan, you have to make sure you do this in a deep rectangle dish. The right pan is absolutely necessary for this, it’s what helps the pizza become almost like a deep dish pizza. The dough is super fluffy on the inside and crusty/crispy on the outside. If you’ve never had this style of pizza you are going to fall in love!
You also don’t have to kneed this dough a second time. After it proofs the first time it goes straight into the pan, topped with your veggie toppings of choice (I used roasted tomatoes and garlic, red pepper, caramelized onions, and mushrooms.) and bake to perfection!
After the pizza came out the oven I topped it with torn basil. Honey child, this pizza was THE TRUTH! Word to Paul Pierce. You guys HAVE to make this pizza! Add whatever toppings tickle your fancy or use the flavor combination I provide. Whatever you choose you will love this pizza!
If you recreate this recipe please tag me in your photos! I love seeing your photos and creative takes! Enjoy!
DETROIT STYLE PIZZA
- Prep Time: 1h
- Cook Time: 17m
- Total Time: 1h 17m
- Yield: 1 medium pizza
- 2 cups All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Dry Active Yeast
- 3/4 cup warm water
- pinch of sugar
- 1 tablespoon Olive Oil
- 1/3 cup onion, diced
- 1 15 oz can crushed tomatoes
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 pinch of sugar
Toppings: (Optional! – add what you want)
- 1 Roasted Bell Pepper, thinly sliced
- 6 baby Bella mushrooms, sliced
- salt and pepper, to taste
- 1 teaspoon olive oil
- 3/4 cup onion, thinly sliced
- 4 large Garlic Cloves
- 8 cherry tomatoes, halved
- 6 ounces low moisture mozzarella cheese, shredded. (block cheese, not pre-shredded) (don’t be lazy!)
- 3-4 large basil leaves
To make the dough: firstly add your yeast to the warm water with a pinch of sugar, stir to combine and let the yeast rise for 5-10 minutes until super foamy on top.
Add the flour to a stand mixer bowl along with your salt, mix with your hand to incorporate. With a dough hook going on medium speed add your oil, and yeast mixture, mix until dough comes together; if your dough is too wet sprinkle flour as you feel necessary. Kneed the dough for 5 minutes on medium speed. Remove from the mixer and add to a bowl drizzled lightly with oil and top with a tea towel and place in a warm area for 30-1 hour.
While your dough rises, roast your garlic cloves and cherry tomatoes. I cut the bottom off of my garlic cloves, drizzled oil on top and topped with a pinch of salt and pepper and wrapped them up in tin foil. I drizzled my cherry tomatoes with oil, and a pinch of salt and pepper then baked them on the same sheet pan at 400 degrees for 20 minutes.
To make caramelized onions: Add your sliced onions in a pan along with a little oil, salt and pepper. Cook over medium-low heat, stirring occasionally for 15-20 minutes until brown all over. If your onions start to stick to the pan add about 2 teaspoons of water and continue cooking until the caramel colored is achieved
Make your sauce: by Sauteing your onions in a little oil or hot water, cook for 4-5 minutes then Pour over your canned tomatoes and spices, simmer for 10 minutes. Remove from the heat to cool.
Preheat your oven to 550 degrees F
Building The Pizza:
Once your dough is done proofing add it directly to a VERY well oiled rectangle pan (I’m not too sure of the dimensions of the pan I used, but you can get a sense by looking at the photos above.) With your hands push the dough to the corners stretching evenly across the pan. Spoon some sauce into the center of the pie and add the toppings to your liking. I added toppings underneath and on top of the cheese. (This was my choice you can feel free to do as you please).
Bake your pizza for 15 minutes in a 550 degree oven and then place it under the broiler for EXACTLY 1 minute and 30 seconds (anything past this will result in a BURNT top) Top with torn basil and cut into 8 even slices and enjoy your Detroit Style Pizza!