Detroit Pizza – Michigan

The East coast has its thin, foldable pizza. Rhode Island has its pizza strips, heavy on sauce, light on cheese. Chicago has its deep dish. And Detroit? It’s got its own version too, and boy is it good. The

Detroit Pizza dough is more of a pan pizza situation, but the edges are brown and crispy, due to a sprinkling of Parmesan cheese right along the edge of the pan. And the sauce? Traditionally it’s served on top of the cheese. That’s how they do it in the Mitten State.

We’ve made this recipe, which we’ve slightly adapted from Zingerman’s Bakehouse, about a half dozen times last year. You are going to want to add this to your pizza rotation.

Detroit Pizza

  • Servings: 4-6
  • Difficulty: moderate
  • Print

Ingredients
For the dough:
• 1 cup warm water
• 1 teaspoon yeast
• 1 teaspoon salt
• 2 ½ cups flour

For the pizza:
• ½ cup parmesan cheese, grated
• 2 cups mozzarella cheese, grated
• 2 cups fontina cheese, grated
• Pepperoni, sausage or vegetable toppings of your choice
• ½ teaspoon dried oregano
• ½ teaspoon dried basil

For the sauce:
• 2 cups canned, crushed tomatoes
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons dried oregano
• 3 teaspoons dried basil
• Pinch of crushed red pepper
• 2-3 cloves garlic, minced

Instructions
For the dough:
In the bowl of a stand mixer, add all ingredients for dough. Using the dough hook, mix on medium speed for about 4 minutes, occasionally scraping down the sides of the bowl. Dough is done when it pulls away from the sides of the bowl. Spray a clean bowl with cooking spray, and turn dough into bowl. Cover with plastic wrap and let rest for 15 minutes. After resting, spray or grease a 9 X 13 pan. With well-oiled fingers, turn dough into pan and gently shape dough to cover bottom and about a ½ inch up the sides of pan. Cover with plastic wrap and let rise in a warm place for about 1 hour.

For the sauce:
In a medium saucepan, mix all of the sauce ingredients. Heat for 10-15 minutes, bringing to a simmer. Cover and keep warm until pizza is ready.

To make pizza:
Sprinkle some of the parmesan cheese along the edges of the pan (this will create a crispy edge) leaving enough to spread across the entire surface of dough. Add pepperoni, sausage or other toppings. Add mozzarella and fontina. Top with oregano and basil. Bake in 450-degree oven for 15 minutes or until edges are browned. Use a butter knife to loosen edges from the sides of the pan. Serve with warm sauce on top.

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2 thoughts on “Detroit Pizza – Michigan”

  1. Wow Kat– you made your own sauce–this has got to be as delicious as it looks! We pretty much love pizza in any form. Sorry I’ve been out of touch on your blog! I let my blog go–after 10 years, wanted to free up that blogging time fo things here. And then Christmas hit, and since then we’ve been walking through some hard things with friends– two we lost to cancer and my best friend has a mastectomy on Thursday. Trusting God to see her though this– with lots of help from all the friends here. Wonder how you are doing. What’s been filling up your days. Take care friend. xo

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