If you love a crispy, chewy crust, plenty of cheese, and crispy pepperoni slices, this easy Detroit-style pizza will be your new go-to recipe.
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00:00 Hey y'all, it's Brooke in Delish Kitchen Studios
00:03 whipping up a Midwest specialty, the Detroit-style pizza.
00:07 The Midwest is home to like seven or eight
00:09 different styles of pizza, but this rectangular,
00:12 deep-dish, Motor City pie is really something special.
00:16 It's got crispy edges and corners, tons of melty cheese,
00:20 and this signature saucy stripe that makes this combination
00:23 of textures and flavors that's just, ugh, out of this world.
00:26 Like any good pizza, we're gonna make the dough from scratch.
00:30 Luckily for us, pizza dough is just a few ingredients.
00:32 And honestly, between you and me,
00:34 the dough is the hardest part about making pizza,
00:36 so if you can nail this, you can honestly make
00:38 any kind of pizza you want.
00:39 First thing we're gonna do, bust out our stand mixer,
00:42 'cause we're not mixing by hand around here.
00:44 It's gonna take a lot of kneading
00:46 for this dough to come together,
00:47 so definitely turn to a stand mixer if you have one.
00:49 Into the bowl of our stand mixer,
00:51 we're going to put some all-purpose flour,
00:54 little bit of salt, some sugar, some yeast,
00:59 a little bit of olive oil, and some lukewarm water.
01:03 Should make sure your water's at least 90 degrees for this.
01:05 For this dough, it's gonna be instant yeast.
01:08 I'm typically an active dry yeast girlie,
01:10 but I've been coming around to the use of instant yeast
01:12 ever since Justin talked me into it,
01:15 with the thought that it's the modern age.
01:18 We should be able to trust instant yeast.
01:19 And the only difference between instant yeast
01:21 and active dry yeast is that active dry yeast,
01:22 you can visually see that it's alive and bubbling
01:25 and working before you put it into your dough.
01:27 But instant yeast, you kinda just have to trust
01:29 that it's gonna rise, which is terrifying,
01:31 but it's fine, it's gonna work.
01:32 We're gonna mix on low speed for about two minutes
01:35 so the dough has a chance to come together.
01:37 And then we're gonna let it rest for five minutes
01:39 so the flour has a chance to hydrate a little bit.
01:42 After we let the dough hydrate for that five minutes,
01:44 we're gonna increase the speed on the mixer to medium,
01:47 and we're gonna knead for about five minutes
01:49 until a smooth ball starts to form,
01:51 and then we're gonna drizzle a teaspoon of oil
01:54 over that ball of dough and then start to form it
01:57 into a cohesive dough sphere.
02:00 I'm really excited for this pizza
02:02 'cause I am obsessed with pan pizza.
02:04 And the way this pizza came to be in a pan
02:06 is actually a really cute story.
02:08 So it's Detroit-style pizza,
02:09 obviously Detroit is a motor city,
02:11 they eat, sleep, and breathe cars there.
02:13 The pan that the pizza's cooked in now
02:15 was originally used to hold car parts.
02:17 That's so cute, and they said,
02:19 "No, we're not putting car parts in there,
02:20 "we're gonna put pizza in there."
02:21 And then the Detroit-style pizza was born.
02:23 Let's admire how perfect of a sphere
02:26 I worked this dough into.
02:27 God, that is beautiful.
02:29 I'm gonna go ahead and cover this dough
02:30 with some plastic wrap and let it rise for two hours
02:34 or until it's doubled in size.
02:36 I love the smell of yeasty dough so much.
02:40 This is a swap that my dear friend Taylor Anne
02:43 prepared for me a couple of hours ago.
02:45 So it's had some time to rise
02:46 and get nice and yeasty and bubbly,
02:48 and it's doubled in size,
02:49 so now it looks like it could actually
02:51 cover the bottom of this pan.
02:52 Since there's not a whole lot of shaping
02:54 or manipulating of the dough,
02:56 this is a really good pizza for beginners.
02:57 So if you're having a pizza date night at home
03:00 and you wanna impress and you don't know what you're doing,
03:02 this is a really good place to start.
03:04 Look, it's kinda tough to get that blue steel car parts pan
03:07 that they use in Detroit for a Detroit-style pizza,
03:09 so to mimic that, we're gonna use a 13 by nine baking dish.
03:12 Make sure you go with something metal
03:14 so we can get as close to the real thing as possible.
03:16 I'm gonna start by adding a little bit of olive oil
03:18 to the pan, just enough to coat the bottom and up the sides.
03:23 I'm gonna brush it to spread it all around.
03:26 This oil is gonna help keep the dough
03:27 from sticking to the pan,
03:29 but it's also gonna help the dough
03:30 start to caramelize a little bit
03:32 so we can get that really crusty,
03:34 crispy pan pizza exterior that I am excited for.
03:38 I added a little bit of olive oil to my fingers
03:40 just to help me work with the dough
03:42 without it sticking too much.
03:44 When you get to this point,
03:45 just start to try to work it into the shape of the pan,
03:48 into a rectangle, but be mindful
03:50 that it doesn't have to reach all the way to the edges
03:52 'cause as it rises again,
03:53 the dough's gonna expand one more time,
03:55 and then when we shape it before we add the toppings,
03:58 it's gonna be able to stretch to the right shape.
04:01 Then we're gonna cover this and let it rest
04:03 for at least 30 minutes up to an hour.
04:05 Now it's time for the easy part of this Detroit-style pizza.
04:08 We got the dough proofing that's out the way,
04:11 and the sauce is just two steps, and I love that for us.
04:15 To make this sauce, you can either use a blender
04:17 or a food processor.
04:18 I'm gonna go with a food processor
04:20 because I want a little bit of texture to the sauce.
04:23 I don't want it to be all smooth and tomato pasty.
04:26 If you want a smoother sauce, though,
04:28 feel free to use a blender,
04:29 but just know that it's not gonna be any tomato chunks.
04:31 The tomato sauce is by far the easiest part of this recipe.
04:35 There's only a few ingredients,
04:36 and it comes together in two very easy steps,
04:39 but since there's only a couple of ingredients,
04:41 it's crucial that your quality of ingredients is up to par.
04:46 You don't wanna use crap tomatoes.
04:48 Make sure you use a brand of tomatoes that you really like
04:51 or that has a really good reputation for being fresh.
04:53 Into the food processor,
04:55 you're going to add whole peeled tomatoes,
04:57 a little bit of dried oregano, crushed red pepper flake,
05:00 garlic powder, olive oil, a little bit of sugar,
05:04 and some salt.
05:05 We're gonna blend that until it's almost completely smooth.
05:07 I personally like to leave a couple of chunks in there,
05:09 so that's what I'm gonna do.
05:11 We're gonna cook this sauce over about medium-low heat,
05:15 just until it comes to a simmer.
05:17 We want this to reduce by about half.
05:19 That's really gonna intensify the tomato flavor on the pizza
05:23 so don't skimp on this part.
05:24 You wanna make sure you get a nice, thick, saucy sauce.
05:28 Our dough's been resting for about 30 minutes,
05:31 and our sauce is simmering away,
05:33 so at this point, we just wanna stretch the dough out
05:36 to the shape of the pan a little bit more.
05:38 It's softened up 'cause it's had a chance to rest
05:40 and relax like me on vacation.
05:44 So the dough's nice and soft,
05:46 and it's easier to stretch it to the edges of the pan.
05:49 But again, if it doesn't get all the way there,
05:50 don't freak out.
05:52 This still has to rise for another two hours.
05:55 So by the time that rise is done,
05:56 you'll definitely be able to get the dough
05:58 to all four corners.
06:00 So with this step, we're just helping it along
06:01 just a little bit.
06:02 Then I'm gonna cover it back up
06:05 and let this hang out for two hours for its final rise.
06:09 Dough's had a minute to rise, and it's nice and bubbly.
06:13 And as you can see, it's started to stretch out
06:16 and fill the whole pan.
06:18 So if it didn't fill the whole pan before,
06:20 it definitely did now, which is what we wanted.
06:22 I'm gonna gently start just pressing this down
06:24 with my fingertips
06:26 to prepare it for all of my toppings.
06:30 And this is just to slightly deflate
06:32 some of those bubbles in there
06:34 so that we have room to add stuff to the top.
06:37 One of the defining traits of Detroit-style pizza
06:39 is a topping called Wisconsin brick cheese.
06:42 It's a tangy, creamy cheese
06:44 that's honestly really hard to replicate,
06:46 but I think we got pretty close
06:48 with a combination of sharp cheddar,
06:51 mozzarella cheese, and monster cheese.
06:55 Detroit-style pizza has a lot in common
06:57 with other Midwestern pizzas
06:59 in that it's layered a little bit differently
07:01 than typical pizza.
07:03 It's not that sauce, cheese, pepperoni.
07:05 It's kind of special.
07:07 We're gonna start with about half of the pepperoni,
07:10 layer that over the whole pizza.
07:12 Then we're gonna go in with our cheese,
07:14 sprinkle the majority of it around the edges
07:16 so we get a nice, cheesy, thick crust.
07:19 Then we're gonna sprinkle the rest in the center.
07:21 Then we're going to spoon on our pizza sauce.
07:23 We're only using about half of it.
07:25 And then we're gonna top with the rest of our pepperoni.
07:28 That's pretty much it.
07:29 Once you get your pepperonis on,
07:31 you can go ahead and stick this in a 500-degree oven
07:33 for about 15 minutes.
07:34 We finally did it.
07:37 We're done.
07:38 This was well worth the effort,
07:40 and now we just have to give it a bite.
07:42 Mm-hmm.
07:47 Mm-hmm.
07:49 This is absolutely everything that I love
07:51 about pan pizzas in general.
07:53 The crust is so crispy, crunchy,
07:55 but the middle is fluffy.
07:57 You get such a good contrast of those textures.
07:59 And then that cheese.
08:00 That cheese, I know it's not exactly Wisconsin brick cheese,
08:04 but the blend that we came up with is, like, spot on.
08:07 You could give this to a Detroiter
08:08 and they probably wouldn't notice.
08:10 And then, of course, the pepperoni.
08:12 Such a classic topping,
08:13 and it's just the perfect amount of porkiness
08:15 with a little bit of spiciness.
08:16 This has absolutely everything going for it already.
08:19 But just like any pizza,
08:21 we love to hit this with a little bit of grated Parmesan,
08:23 some crushed red pepper flake.
08:25 If you like hot honey,
08:26 you could definitely throw that on there.
08:27 Ranch, you could dip this in ranch
08:29 and have a great time with that.
08:30 This doesn't have a crust like regular pizza,
08:32 but since we took the time to build up the cheese
08:34 on that edge,
08:36 you get that crispy, crunchy,
08:38 almost burnt, cheesy, caramelized sensation
08:42 around the outside.
08:43 And I don't miss having a crust at all.
08:45 This is actually better.
08:46 I think I prefer this.
08:47 I think this is how I'm gonna make pizza from now on.
08:49 If you're looking for more Midwest specialties,
08:52 like this Detroit-style pizza,
08:54 keep it right here at Delish.com.
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