Detroit-style pizza
Complexity: easily
Servings: 4-6
Detroit-style pizza is distinguished from other pizzas by its fluffy crust and crispy, cheesy edges. Toppings typically include cheese, pepperoni, and tomato sauce, which is added after the pizza is cooked and the cheese has baked onto the surface. Detroit-style pizza has always been baked in a rectangular or square pan since it was first made in Detroit in the 1940s. This stems from the fact that during the city's industrial heyday, pizzerias used car parts trays as pans. Although the selection of pans is vast, traditionally, Detroit-style pizza is baked in a rectangular pan.
Grease a baking pan and place the dough in it until it rises, similar to focaccia. Sprinkle generous amounts of cheese along the edges; once it's crisped in the oven, it will create that signature crispy crust around the pizza. Top the center of the pizza with pepperoni slices and cheese, and after baking, top with tomato sauce.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g chilled pizza dough
- 3 tbsp. l. olive oil
- 2 tbsp (30 g) butter at room temperature
- 1 can (800g) of canned whole tomatoes in their own juice, peeled
- 1/4 cup tomato paste
- 2 cloves garlic, finely chopped
- 0.5 tsp dried oregano
- A pinch of red pepper flakes
- 120 gr. pepperoni slices
- 240 g white sharp cheddar, grated (about 2 1/2 cups)
- 240 gr. Havarti cheese, cut into 1 cm cubes (about 2 tbsp.)
- 8 green onions, white and light green parts only, chopped
We recommend
Cooking the dish according to the recipe:
- Place the dough in a large bowl and brush with 2 tablespoons of olive oil. Cover the bowl with plastic wrap and let rise in a warm place until slightly puffed, about 30 minutes.
- Grease the entire inside of a 22 x 32 cm metal baking pan with butter and place the dough in the center. Starting in the center, use your fingertips to press the dough toward the sides of the pan. Cover with plastic wrap and let rise in a warm place for about 1 hour, until the dough doubles in size. Then press it up the sides of the pan to the very edges, wrap it in plastic wrap, and let it rest for another 15 minutes.
- Meanwhile, position a rack in the lower third of the oven and preheat to 260°C (400°F). Place a baking sheet on the rack to preheat.
- Place the tomatoes and tomato paste in a blender and puree until smooth. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until shimmering. Add the garlic and cook until softened and fragrant, but not browned. Add the tomato sauce, oregano, chili flakes, 1/2 teaspoon of salt, and 1/4 cup of water and bring to a boil. Reduce heat to medium and simmer until the sauce thickens, about 15 minutes.
- Unfold the dough and evenly distribute the pepperoni slices. Sprinkle about 2 cups of cheddar evenly along the edges of the pizza. Sprinkle about 0.5 cups of the remaining cheddar over the entire pizza, then top the entire pizza with Havarti cheese slices and green onions.
- Place the pan on the preheated baking sheet and bake the pizza until the edges are golden brown and the cheese is melted and bubbly, about 15 minutes.
- Use a metal spatula to loosen the sides and bottom of the pizza and turn it out onto a cutting board. Spread the sauce over the pizza in four wide, horizontal stripes. Cut into squares and serve.
Categories:
Similar recipes
