Michigan · Main
Detroit-Style Pizza
- Advanced
- 3 h
- roughly 1 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a sweet edge rounding the corners, finishing long and savory.
Ingredients
- For the dough: 400g bread flour, 300ml warm water, 7g yeast, 1 tsp salt, 2 tbsp oil
- 300g brick cheese or Monterey Jack, cubed, spread to the edges
- 250g crushed tomatoes, seasoned
- Pepperoni (optional)
- Oregano and Parmesan
The skills inside
Proofing: the rise before the oven
Allergen screen
Found: gluten · dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Mix the wet dough, knead briefly, and rise 1 hour. Press it into a well-oiled rectangular steel pan and rise 1 hour more until it fills the pan. 60 min
- Lay the pepperoni on the dough if using.
- Scatter the cheese cubes right to the edges of the pan: the cheese caramelizing against the metal is the whole point.
- Spoon the sauce over in three racing stripes.
- Bake at 260C for 15 min until the cheese edges are deep brown and lacy. Run a knife around and lift out. 15 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Proofing: the rise before the oven 78 recipes
- Judged on volume against the container rather than on the clock: visibly grown, and grown by roughly the amount the recipe describes.
- The poke test agrees: a floured fingertip pressed a centimetre in leaves a dent that springs back slowly and only part of the way. Straight back means it is not ready; no spring at all means it has gone.
- The surface is domed, smooth, and slightly sheened: not cratered, wrinkled, or collapsed, and not skinned over and dry from proofing uncovered.
- Handled, it feels alive and airy: light for its size, with bubbles visible under the skin.
- It springs in the oven: the piece lifts in the first minutes and the scores open. A shape that does not move at all was proofed past its point before it went in.
Where it goes wrong It was proofed to the clock in a kitchen colder or warmer than the recipe assumed: overproofed, it collapses as the blade touches it and bakes flat and dense with a sour edge; underproofed, it tears at the side and bakes tight.
At the Table
- The Pour
- Riesling or Grenache
- Also Right
- Cru Beaujolais
- From the Taps
- Farmhouse saison
- Zero-Proof
- Cloudy apple juice, chilled
Pork loves fruit and gentle sweetness: orchard-note whites and low-tannin reds flatter it where heavy oak flattens.
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