American · Dinner
Detroit-style pizza
Detroit-style pizza built in a small steel pan with brick cheese layered to the edges for caramelization and a crispy cheese-lace rim. Pepperoni tops the cheese layer, and a robust tomato sauce is striped across after baking, following the square-pan tradition of Detroit.
$5
25 minsPrep
18 minsCook
43 minsTotal
MediumLevel
Nutrition per serving
764Calories
32.1gProtein
32.4gFat
82.5gCarbs
6.2gSugar
4.7gFiber
1789mgSodium
78mgChol
Instructions
1
Prep
Whisk bread flour, yeast, salt, and sugar together in a small bowl, then stir in warm water until a shaggy dough forms.
2
Knead
Turn dough onto a lightly floured counter and knead by hand for 5 minutes until smooth and elastic.
3
Proof
Place dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 60 minutes until doubled.
4
Build
Coat a 6x4 inch steel pan with 1 tsp olive oil, press dough to edges and corners, then rest 15 minutes.
5
Build
Scatter brick cheese to pan edges, arrange pepperoni over cheese, then bake at 500°F on the lowest rack for 12-15 minutes until golden and edges turn dark brown and lacy.
6
Simmer
Warm the remaining 1 tsp olive oil over medium-low heat, add minced garlic and cook 30 seconds until fragrant, then stir in canned tomatoes, oregano, and red pepper flakes and simmer 5 minutes.
7
Plate
Loosen the pizza from the pan with a thin spatula, transfer to a cutting board, spoon two sauce stripes across the top, scatter Parmesan over it, and cut into squares.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3/4 cup95g bread flour
- 1/2 tsp1/2 tsp instant yeast
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp sugar
- 1/3 cup80ml warm water
- 2 tsp2 tsp olive oil, divided
- 2.1 oz60g brick cheese
- 0.7 oz20g pepperoni
- 1/4 cup60g canned tomatoes
- 11 small garlic clove
- 1/4 tsp1/4 tsp dried oregano
- 1 pinch1 pinch red pepper flakes
- 1 tbsp1 tbsp Parmesan cheese