Crispy Detroit-Style Pizza Recipe: Easy Homemade Thick Crust and Gooey Cheese

introduction

This Crispy Detroit-Style Pizza has a thick, golden crust and lots of gooey cheese. It is easy to make at home with simple steps. For a simple dessert after pizza, try this easy rhubarb bars recipe.

why make this recipe

• You get a thick, crispy crust that is soft inside.
• The cheese caramelizes at the edges for great flavor.
• It uses common ingredients and is easy to follow.
• It works well for family meals or small gatherings.

how to make Crispy Detroit-Style Pizza Recipe: Easy Homemade Thick Crust and Gooey Cheese

1. Activate the yeast and mix dough so it becomes sticky and elastic.
2. Let the dough rise until it doubles in size.
3. Oil the pan well and press the dough to fill the pan. Let it rise again.
4. Top the dough with shredded brick and mozzarella cheese, making sure cheese reaches the edges.
5. Bake at high heat until the cheese is bubbly and the crust is golden.
6. Spoon tomato sauce in three stripes on top, add seasonings, and bake a little more.
7. Let the pizza rest, then slice and serve.

Ingredients :

• 3 cups (360g) all-purpose flour
• 1 1/4 cups (300ml) warm water
• 2 1/4 tsp active dry yeast (one packet)
• 1 tsp granulated sugar
• 1 1/2 tsp salt
• 2 tbsp olive oil (plus extra for the pan)
• 12 oz (340g) brick cheese, shredded
• 8 oz (225g) mozzarella cheese, shredded
• 1 cup (240ml) tomato sauce
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• Crushed red pepper flakes (optional)

Directions :

1. Activate the yeast: In a large bowl, combine warm water (110°F/43°C), sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
2. Mix the dough: Add flour, salt, and olive oil to the yeast mixture. Use a stand mixer with a dough hook on low speed for 5-7 minutes until a sticky, elastic dough forms. If kneading by hand, mix until combined, then knead on a floured surface for 10 minutes.
3. First rise: Lightly oil a large bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
4. Prepare the pan: Generously oil your Detroit-style pan with olive oil, especially the corners.
5. Shape and second rise: Gently transfer the dough to the pan. Using your fingers, press it out evenly to fill the pan. If it resists stretching, let it rest for 10 minutes and try again. Cover and let rise for another 30-45 minutes until puffy.
6. Add cheese: Sprinkle the shredded brick and mozzarella cheese over the dough, making sure to reach the edges to create that caramelized crust.
7. Bake: Place the pan in the preheated oven (500°F/260°C) on the middle rack. Bake for 15-18 minutes until the cheese is bubbly and starting to brown, and the crust is golden and crisp.
8. Top with sauce: Remove pizza from oven and dollop spoonfuls of tomato sauce over the cheese in three thick stripes. Sprinkle garlic powder and oregano on top.
9. Final bake: Return the pizza to the oven and bake for an additional 5 minutes to heat the sauce through.
10. Rest and serve: Let the pizza rest on a cooling rack for 5 minutes before slicing.

how to serve Crispy Detroit-Style Pizza Recipe: Easy Homemade Thick Crust and Gooey Cheese

• Slice into squares or rectangles.
• Serve with a simple salad or garlic bread.
• Offer crushed red pepper flakes and extra oregano on the side.
• Eat while warm so the cheese is gooey.

how to store Crispy Detroit-Style Pizza Recipe: Easy Homemade Thick Crust and Gooey Cheese

• Room temp: Keep covered for up to 2 hours.
• Fridge: Store in an airtight container for up to 3 days. Reheat in the oven or a skillet for best texture.
• Freezer: Wrap slices well and freeze up to 2 months. Thaw in the fridge and reheat in the oven.

tips to make Crispy Detroit-Style Pizza Recipe: Easy Homemade Thick Crust and Gooey Cheese

• Use a well-oiled pan to get crisp edges.
• Make sure the dough is warm when rising.
• Let cheese reach the pan edges for the charred, crispy rim.
• Do not overload with sauce before the first bake. Add sauce after cheese bakes.
• Use hot oven (500°F/260°C) for a short time to get a crispy crust.

variation (if any)

• Add pepperoni between cheeses for classic Detroit pepperoni edges.
• Try different cheeses like provolone or fontina with brick and mozzarella.
• Add veggies like roasted peppers or mushrooms after the first bake.
• Make smaller pans for personal pizzas.

FAQs

Q: Can I use a different pan if I do not have a Detroit-style pan?
A: Yes. Use a well-oiled rectangular or square metal pan. A cast iron pan also works.

Q: Do I need brick cheese?
A: Brick cheese gives the classic flavor and melt. Mix it with mozzarella. If you cannot find it, use a high-moisture mild cheese like young provolone.

Q: Can I make the dough ahead of time?
A: Yes. After the first rise, refrigerate the dough in a covered bowl for up to 24 hours. Let it warm and rise again before shaping.

Crispy Detroit-Style Pizza

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

This Crispy Detroit-Style Pizza features a thick, golden crust and lots of gooey cheese, perfect for family meals and gatherings.

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Ingredients

Scale 1x2x3x

• 3 cups (360g) all-purpose flour
• 1 1/4 cups (300ml) warm water
• 2 1/4 tsp active dry yeast (one packet)
• 1 tsp granulated sugar
• 1 1/2 tsp salt
• 2 tbsp olive oil (plus extra for the pan)
• 12 oz (340g) brick cheese, shredded
• 8 oz (225g) mozzarella cheese, shredded
• 1 cup (240ml) tomato sauce
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• Crushed red pepper flakes (optional)

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Instructions

1. Activate the yeast: In a large bowl, combine warm water (110°F/43°C), sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
2. Mix the dough: Add flour, salt, and olive oil to the yeast mixture. Use a stand mixer with a dough hook on low speed for 5-7 minutes until a sticky, elastic dough forms. If kneading by hand, mix until combined, then knead on a floured surface for 10 minutes.
3. First rise: Lightly oil a large bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
4. Prepare the pan: Generously oil your Detroit-style pan with olive oil, especially the corners.
5. Shape and second rise: Gently transfer the dough to the pan. Using your fingers, press it out evenly to fill the pan. If it resists stretching, let it rest for 10 minutes and try again. Cover and let rise for another 30-45 minutes until puffy.
6. Add cheese: Sprinkle the shredded brick and mozzarella cheese over the dough, making sure to reach the edges to create that caramelized crust.
7. Bake: Place the pan in the preheated oven (500°F/260°C) on the middle rack. Bake for 15-18 minutes until the cheese is bubbly and starting to brown, and the crust is golden and crisp.
8. Top with sauce: Remove pizza from oven and dollop spoonfuls of tomato sauce over the cheese in three thick stripes. Sprinkle garlic powder and oregano on top.
9. Final bake: Return the pizza to the oven and bake for an additional 5 minutes to heat the sauce through.
10. Rest and serve: Let the pizza rest on a cooling rack for 5 minutes before slicing.

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Notes

For best texture, reheat leftover slices in the oven or skillet.

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Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 40mg