Detroit-Style Pan Pizza
Recipe Overview
Overview
This Detroit-Style Pan Pizza is a delightful twist on traditional pizza, showcasing a thick, airy crust that is both chewy and crispy. The dough is made with bread flour, which contributes to its unique texture, and is allowed to rise in the pan, ensuring it bakes evenly. The sweet and tangy tomato sauce is a highlight, made from whole tomatoes crushed by hand, which adds a rustic charm and texture to the dish.
The cheese combination of mozzarella and Fontina is a game-changer, providing that classic pizza stretch while enhancing the flavor profile. The Fontina, in particular, adds a rich creaminess that complements the pepperoni perfectly. Speaking of pepperoni, using a specific type that curls up during cooking creates those delightful little cups that hold the flavorful oils, making each bite even more satisfying.
Assembling the pizza is an art in itself; the toppings are layered thoughtfully, with the sauce applied last to allow it to caramelize against the crust. This method not only enhances the flavor but also creates a beautiful presentation. Once baked at a high temperature, the pizza emerges with a dark, crispy edge that is simply irresistible.
This recipe is perfect for gatherings or a cozy night in, and it’s sure to impress anyone who takes a slice. Whether you’re a pizza aficionado or just looking for a fun cooking project, this Detroit-Style Pan Pizza is a must-try!
Recipe Details
Steps & Tips
In a mixing bowl, combine flour and instant yeast, then whisk to combine.
In a separate bowl, mix lukewarm water with salt.
Add the salt water to the flour mixture.
Attach the dough hook and mix slowly, scraping the sides of the bowl.
Tip: Use bread flour for a chewier crust due to its higher protein content.
Gently stretch the dough to the edges of the pan and let it rise for 2 to 3 hours.
Tip: Let the dough rise in a warm place, like near a window or in an oven with the light on.
Pour whole tomatoes into a bowl and crush them by hand.
Add oregano, basil, crushed red pepper flakes, garlic powder, salt, and pepper to the crushed tomatoes and whisk.
Tip: Season your sauce more than you think you need, as it balances with the cheese and bread.
Cut mozzarella and Fontina cheese into cubes, keeping them separate.
Slice pepperoni by hand into desired sizes.
Tip: Allow the dough to rest overnight in the fridge for better flavor development.
Check the dough for fluffiness after resting.
Tip: When adding toppings, remember that less is often more to avoid overcrowding the pizza.
Layer mozzarella on the dough, followed by Fontina.
Place pepperoni evenly on top of the cheese.
Drizzle sauce in three lines across the pizza.
Tip: Tuck some sauce into the edges of the crust to caramelize for added flavor.
Tip: Drizzle hot honey on the pizza for a sweet contrast to the savory toppings.
Preheat the oven to 500°F.
Place the pizza in the oven and bake until the crust is charred.
Top with ricotta, fresh basil, olive oil, and hot honey.
Carefully remove the pizza from the pan and cut into slices.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Detroit-style pizza is known for its rectangular shape and thick crust.
- •Using bread flour in the dough gives it a chewy texture.
- •Crushing tomatoes by hand adds texture to the pizza sauce.
- •Baking at a high temperature helps achieve a crispy crust.
