Detroit-style pizza is believed to have been first created in the late 1940s at a place called Buddy's Rendezvous, which later became Buddy's Pizza. Gus Guerra, the owner, is often credited with its creation. One of the defining characteristics of Detroit-style pizza is its crispy, thick crust, achieved in part by baking the pizza in blue steel pans, which were originally used by automotive factories as utility trays. These pans are believed to be responsible for giving the crust its unique caramelized cheese edge.
Detroit-style pizza has a distinct layering method. Cheese (often brick cheese) is placed directly on the dough, followed by any additional toppings, and then the sauce is ladled on top. This layering technique ensures the crust doesn't get soggy from the sauce and retains its crispy texture.
For more complex taste, rise overnight.
Ingredients
Directions
- In a large bowl, mix all ingredients until thoroughly incorporated.
- Cover the bowl and let the dough rest for 20 minutes.
- Knead the dough for 5-7 minutes, then form it into a ball and place it back into the bowl.
- Cover the bowl, and allow the dough to rise until doubled in size.
- This should take about 1-3 hours at room temperature.
- Prepare your pan by coating them in a thin layer of oil.
I prefer using glass tray, which allows nice crust and offers better release pizza after baking.
- Divide the dough into the desired number of portions (if necessary), and place each piece into its own pizza pan.
- Cover the dough and allow it to rest for about 30 minutes, then stretch the dough the rest of the way to the edges of the pan.
- Cover the dough and allow it to rise until about doubled in size again, which should take around 1-2 hours.
- When the dough is about 30 minutes away from being ready preheat oven.
- Preheat to highest possible temperature, bottom heat with fan (pizza setting).
- Place baking stone at the bottom of the oven.
- Top the dough, first with a layer of pepperoni, then cheese, then sauce.
- Bake the pizza at 445F for circa 20 minutes, until the cheese is nicely browned on top.
- Remove the pizza from the pan as soon as possible after removing it from the oven.
- Place it onto a wire rack to cool for a couple of minutes before cutting into it.
Ingredients
Directions
- In a large bowl, mix all ingredients until thoroughly incorporated.
- Cover the bowl and let the dough rest for 20 minutes.
- Knead the dough for 5-7 minutes, then form it into a ball and place it back into the bowl.
- Cover the bowl, and allow the dough to rise until doubled in size.
- This should take about 1-3 hours at room temperature.
- Prepare your pan by coating them in a thin layer of oil.
I prefer using glass tray, which allows nice crust and offers better release pizza after baking.
- Divide the dough into the desired number of portions (if necessary), and place each piece into its own pizza pan.
- Cover the dough and allow it to rest for about 30 minutes, then stretch the dough the rest of the way to the edges of the pan.
- Cover the dough and allow it to rise until about doubled in size again, which should take around 1-2 hours.
- When the dough is about 30 minutes away from being ready preheat oven.
- Preheat to highest possible temperature, bottom heat with fan (pizza setting).
- Place baking stone at the bottom of the oven.
- Top the dough, first with a layer of pepperoni, then cheese, then sauce.
- Bake the pizza at 445F for circa 20 minutes, until the cheese is nicely browned on top.
- Remove the pizza from the pan as soon as possible after removing it from the oven.
- Place it onto a wire rack to cool for a couple of minutes before cutting into it.
First 1 hour in 40C oven proving after mixing. Second proving in baking sheet for 30m in 40C oven, then remove and continue outside for 30m. Meanwhile preheat oven for 30m.