Detroit Style Pizza

Detroit style pan pizza using our organic Stardust 00 flour. With the iconic crispy edges and loaded cheesy center, be sure to add this in rotation for your pizza nights!  

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Detroit Pizza

Yield: 10x14 in pizza

This dough is very versatile. See our Cheesy Bread recipe here using the same dough!

Ingredients:

Dough:

300g BSM Stardust 00 flour

255g water (75°F)

4g instant yeast

5g fine sea salt

Toppings: variations based on preference, below is what was used for this recipe for one pizza in the image shown.

1 ½ cups pepperoni

4 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

2 cups marinara sauce

Method:

In the bowl of a stand-up mixer, or in a large mixing bowl, add the water and instant yeast. Add the flour and then the salt. Mix on low speed with the hook attachment or with a spatula until the dough comes together. Bump the speed to medium to knead the dough for 5 min, or use wet hands to knead the dough in the bowl until it is elastic enough for a window pane test. The dough will be somewhat sticky, but manageable. Cover the dough with a kitchen towel or plastic wrap and let rise for 2 hrs. at room temperature.

Punch the dough down after it has doubled in size. Press the dough down into a pan that has been lightly oiled with olive oil.

* A beveled Detroit pizza pan will work best for baking to achieve the crust, but any rectangle pan that is oiled can work. The dough may stick more than it would in a Detroit pan.

Let the dough rise again for another 1 ½ to 2 hrs.

Assembly:

Gently stretch the dough just enough to loosen it, and press into the edges of the pan. Sprinkle half the cheese over the dough, making sure it covers over the edges, followed by the marinara sauce. *It is important for cheese to cover the edges as the cheese will melt down into the cracks, helping to create the iconic crust of Detroit style pizza. Add the remaining half of cheese then add the pepperoni.

Preheat an oven to 450°F and set a timer for 45 min. Let the uncooked pizza rise one last time during the preheating time. Leave one rack in the oven on the lowest level to help the crust to crisp on the bottom and along the edges. Bake the pizza for 12-13 min or until the edges look very dark and the cheese is nice and melted!

Remove from the tray and serve hot while it lasts!