Detroit Style Pan Pizza

Growing up there was a pizza restaurant called Buddy's that my friends and I ate at a lot. The pizza was rectangular in shape and had crispy sides. It was delicious. Little did I know that it was unique to the Detroit area. Fast forward many years and my family and I are living in the Chicago area and I discover deep dish pizza. Now we are living in the Cleveland/Akron area and although I have not discovered a type of pizza unique to the area, I have rediscovered the pizza from my childhood, Detroit Style Pizza. All it took was a pin on Pinterest and I knew I needed to make the pizza. After a bit of research and learning about Detroit style pizza, I was prepared to make it at home.

The original Detroit style pizza was originally baked in a 10x14 inch thick steel pan. You can find these types of pans online if you want to purchase one, however you can use a non stick cake pan. The result will be close, just not exactly the same. I used two 8 inch square cake pans.

The cheese on the Detroit style pizza is called brick cheese, which is a high fat aged cheese form Wisconsin. It is not easily found, but can be purchased online. But if you do not want to buy it online you can use a combination of mozzarella and provolone cheese, like I did.

Finally the pizza is put together a little different than a standard pizza. The pepperoni is placed directly on top of the crust, followed by the cheese that is spread edge to edge of the pan. Then the sauce is spooned on top in three even rows. Some put the sauce on after the pizza has baked and some put it on before it bakes. There is some debate about the "right" way to do this. I choose to add it before it bakes. The pizza comes out of the oven with the most crispy cheesy edges, that may looked burnt, but they are not.

If you are ever in the Detroit area, make sure to stop at Buddy's and try a authentic Detroit style pizza, but also give this homemade version a try as well, because it is a delicious pizza. Just look at that crispy crust!

Detroit Style Pan Pizza

Ingredients:

Dough

• 300 grams bread flour
• 5 grams rapid rise yeast
• 9 grams salt
• 220 grams water
• 2 tablespoons olive oil

Sauce

• 1 tablespoons olive oil
• 1 large garlic clove, minced
• 1 teaspoons dried oregano
• small dash red pepper flakes
• 14 ounces crushed tomatoes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tablespoon granulated sugar

Assembly

• pepperoni slices
• 6 ounces cubed mozzarella cheese
• 6 ounces cubed provolone cheese

Directions:

1. In the bowl of a stand mixer with the dough hook attachment, combine the flour, yeast and salt.
2. Add in the flour and mix on low until the dough comes together into a rough ball.
3. Let the dough rest for 10 minutes.
4. Turn the mixture on to medium-low speed and mix until the dough forms a smooth ball and sticks to the bottom of the bowl and does not move around the sides of the bowl, about 10 minutes.
5. Cover the bowl tightly with plastic wrap and allow to rise until doubled in volume, about 2 hours.
6. In two 8x8 inch non stick square baking pans, pour 1 tablespoon olive oil and spread to coat the entire bottom of the pan.
7. Divide the dough in half and place into the pans. Turn the dough to coat in oil.
8. Press the dough down spreading to the edges getting as close as possible without tearing the dough.
9. Cover the pans tightly with plastic wrap and allow to rest for 30 minutes.
10. Continue to stretch the dough out going to the edges. To get the dough to stay in the edges stretch it up beyond the corners and it will pull back into the corner.
11. Cover the pans, set aside and prepare the sauce.
12. Heat the olive oil in a medium saucepan. Add in the minced garlic, oregano and red pepper flakes, cook stirring constantly for 30 seconds.
13. Add in the crushed tomatoes, garlic powder, onion powder and sugar.
14. Bring the mixture to a simmer and simmer for 30 minutes.
15. Place the oven rack in the lowest position of the oven. Preheat the oven to 500º F.
16. Press down the dough with your fingertips to remove any large air bubbles.
17. Place down a layer of pepperoni right on the dough, covering the entire dough.
18. Divide both cheeses evenly between both pans, spreading it all the way to the very edge of the pans.
19. Spoon the sauce over the top in 3 even rows on each pizza.
20. Bake for 12-15 minutes or until the cheese has melted and the edges are crispy and browned.
21. Run a thin metal spatula around the edges of the pan to loosen the pizza.
22. Carefully lift the pizza out and place on a cutting board. Cut the pizza into 4 squares.

Enjoy!!!

Nutrition Facts
Serves: 4
Amount Per Serving
Calories 774
Total Fat		37.1g
Saturated Fat		17.2g
Polyunsaturated Fat		0.4g
Monounsaturated Fat		3.2g
Trans Fat		0g
Cholesterol		96.8mg
Sodium		1,739.2mg
Potassium		365.1mg
Total Carbohydrates		67.3g
Dietary Fiber		2.2g
Sugars		1.9g
Protein		41.8g
Vitamin A 27.51% Vitamin C 25.74%
Calcium 77.52% Iron 24.56%
*Nutritional information will vary depending on the brands you use.

*Adapted from Serious Eats.