Once a year, my wife—who is from the Detroit area–and I take a trip to Michigan, and we always make sure to eat Detroit-style pizza while we’re there. It may sound curious to the uninitiated: the cheese and toppings are baked atop the crust in a special rimmed steel baking pan. The trick is that the cheese creates a protective seal between the crust and the sauce, which allows the crust to remain fluffy and light. The cheese is also spread all the way to the edges of the pie, which creates a tantalizing caramelized effect on the edges once baked.
By baking your Detroit style pizza Pan on top of your Baking Steel, you can attain a similar effect to those specialized pans, which means that you’ll get those perfectly crispy edges.
Watch the video above for all of these steps. This pizza is so fun and easy to make...
800-1200 Grams 3 day dough (we like about 1/2 - 3/4 inch of raw dough)
10 Ounces Crushed Tomatoes
4 Ounces whole milk low moisture mozzarella, cubed
3 Ounces Pepperoni thin slices
- Preheat the Baking Steel in your oven at 425 F for one hour.
- Generously oil a 10” x 14” Detroit Pan or a deep sided cake pan and place the dough ball on top. Gently roll the ball around the pan to lightly coat with oil, then cover the pan with plastic wrap. Allow to rest on the counter for one two hours...
- To make the sauce, open can of crushed tomatoes and add 10 grams of sea salt.
- Using your fingers, gently press/stretch the dough to fill out the pan. When you’ve stretched it about as much as you can without tearing the dough, let the dough rest, uncovered, for about 15 minutes. Then get back in there and press and stretch the dough again, doing your best to get the dough in the corners. It’s going to shrink back on you a bit, but it doesn’t have to be perfect. Pop all the bubbles.
- Evenly the distribute the pepperoni over entire dough, next add cubed cheese. Top with 3 rows of tomato sauce as seen on video...
- Use a pizza peel or oven mitts to launch the sheet pan on top of your Steel. Bake for 14-16 minutes, or until the cheese is browned and the edges are nice and crispy.
- Remove from oven and let cool. Carefully slide spatula beneath and around all the edges to help loosen. Remove. Slice and serve....
*The Detroit Style Pan is an Amazon affiliate link of Baking Steel.