Detroit-Style Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g bread flour</li><li class="ingredients-single-item">255ml warm water (around 38°C)</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">10g fine sea salt</li><li class="ingredients-single-item">5g granulated sugar</li><li class="ingredients-single-item">15ml olive oil, plus extra for the pan</li><li class="ingredients-single-item">300g Wisconsin brick cheese (or low-moisture mozzarella and white cheddar mix)</li><li class="ingredients-single-item">200ml tomato sauce (preferably San Marzano tomatoes)</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp dried oregano</li><li class="ingredients-single-item">1 tsp red pepper flakes (optional)</li><li class="ingredients-single-item">Fresh basil leaves, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25x35cm (10x14 inch) blue steel pan or rectangular baking dish</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Dough scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In a large bowl or stand mixer, combine the warm water and yeast, letting it sit for 5 minutes until foamy. This activation step ensures your dough will rise properly. Add the bread flour, salt, and sugar. Mix on low speed for 3 minutes, then increase to medium for another 5 minutes until the dough becomes smooth and elastic. If mixing by hand, stir with a wooden spoon until combined, then knead on a lightly floured surface for 8-10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once the dough is properly developed (it should pass the "windowpane test" where you can stretch a small piece thin enough to see light through without tearing), add the olive oil and mix for another minute until fully incorporated. The high hydration of this dough (73%) gives Detroit pizza its signature airy, open crumb structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and allow to rise at room temperature for 1-2 hours, or until doubled in size. For enhanced flavor development, you can place the covered dough in the refrigerator for up to 24 hours instead. Cold fermentation develops more complex flavors in the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your sauce. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant (be careful not to brown it). Add the tomato sauce, dried oregano, and red pepper flakes if using. Simmer gently for 15-20 minutes until slightly thickened. Season with salt to taste and set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>About an hour before baking, generously oil your Detroit-style pizza pan. The oil is crucial for achieving the crispy, fried texture on the bottom and edges of the crust. Remove the dough from the bowl and place it in the center of the pan. Using your fingertips, gently press the dough toward the edges. If the dough resists stretching, cover it and let it rest for 15 minutes, then try again. The dough should eventually reach all corners of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the pan and let the dough rise for another 30-45 minutes until puffy. Meanwhile, preheat your oven to 250°C (475°F). Position a rack in the lower third of the oven for optimal heat distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After the final rise, use your fingertips to create dimples all over the dough surface. This prevents large bubbles from forming during baking. Cut the brick cheese into small cubes (about 1-2cm) and spread evenly across the dough, making sure to push some cheese right up against the edges of the pan. This is what creates those coveted caramelized cheese edges known as "frico."</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For authentic Detroit-style pizza, apply the sauce in three parallel lines across the top of the cheese (not underneath). This traditional "racing stripes" pattern is distinctive to Detroit pizza and prevents the dough from getting soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 12-15 minutes, rotating the pan halfway through, until the cheese is melted and the edges are dark brown and caramelized. Look for the edges to be nearly black—this isn't burning, but the desirable caramelization that gives Detroit pizza its signature flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the pizza from the oven and let it rest in the pan for 5 minutes. This resting period allows the cheese to set slightly and makes the pizza easier to remove. Using a spatula, carefully lift the pizza to check that the bottom is golden brown and crispy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the pizza to a cutting board. For traditional Detroit-style serving, cut into squares rather than triangular slices. Garnish with fresh basil leaves, additional sauce if desired, and serve immediately while the crust is at its crispy best. The contrast between the crispy exterior and fluffy interior is what makes this style so special!</li></ol>