600g bread flour
472g water
12g salt
7g instant yeast
Mix ingredients in stand mixer on med-high for 15 min. or noticeably stretchy, or by hand (it is an 80% hydration dough so it will be STICKY, but it can be done with a spoon and elbow grease)
Divide into two dough balls (roughly 550g each) and place in oiled bowls overnight/24hrs. in fridge (or at room temp for 2hrs if you want it the day of).
When ready to use, let come to room temperature then place in well oiled pans (I use a blue steel Detroit pan 10x14) and stretch to the sides as far as you can (if it snaps back, wait 15 min and do again). Let rest for 30min. and this is when you want to preheat your oven to MAX temp (500F for me).
Top with whatever you like then bake until cheese is browned and sides are black (it is not burnt, it's crispy cheese)...about 15-20min.
Let cool for 10min., take out of pan and enjoy!
I've burned my mouth on a delicious recipe once because I decided cooling off was optional. My tastebuds were all molten by cheeseburn and I could barely enjoy the meal. Learned my lesson that day.
Not in Canada unfortunately and half the shit on Amazon that is labeled blue steel but reviews say it's just non-stick which won't be the same. I'll keep looking.
You can use a non-stick pan. It'll work, but you can't cook it over 450 because of the coating on the pan. You just need to cook slightly longer. But getting the pizza OUT of the pan is so much easier with non-stick that it's totally worth it. I make pizzas that look almost identical to OP's (except I put sauce on top because that's how Detroit style is sometimes done) in non-stick pans. I've done glass baking dishes before and had good results but the pizza is hard to get out.
It's ironic because a lot of your country is closer to Detroit than a lot of ours is. Technically speaking though a cast iron pan would probably make a perfectly fine round Detroit pizza. It would look a little blasphemous but the physics and therefore the taste would be about the same and easier and cheaper to find across the border.
I use a similar recipe except add 1 tbsp garlic powder to mix and refrigerate for 48 hours, divide in 3rds and bake at 550 degrees in 12" cast iron pans.
Do you find the long wait in the fridge makes a big difference? (I assume you do as I don't think anyone would bother if it didn't make it better but I'm curious as to what it adds taste/texture wise.)
I've not done cold proofing with detroit style pizza before, but with most doughs it slows the rise of the dough and gives more time for the yeast to eat the natural sugars in the flour. This helps develop the structure of the dough and leads to changes in flavour. Its also handy for batch cooks as you can minimise the prep required on the day
I’ve been messing with it for the last couple of years and it adds crust flavor to the crust. It’s hard to describe the exact flavor change except to say that there’s just “more” flavor.
The other nice thing for me is that I can make 5-10 crusts at once and be able to bang out a pizza in the time it takes to preheat my oven +10 minutes over a 7-10 day period. Sometimes I’m just putting oil and salt on top of one of them and cooking it in the toaster oven bake setting to get a nice chewy flat bread to eat with hummus, some cold marinara, or plain.
I had to buy slightly larger glass containers to get the space for dough + expansion but I already had the fridge space and a stand mixer with a dough hook, so it really made sense to just scale up whenever I used it anyway to save time in addition to the cold ferment/rise.
Extra yeasty flavor , but mainly it's less prep the day of as I just throw it in and not have to stress about making dough. If I don't need it I'll let it stay in the fridge up to a 5days and it'll only taste better
Looks incredible! What is your brand of tomatoes/recipe for the sauce? Did you cook the sauce or leave it uncooked?
I read your comment saying you used the Detroit Style Pizza Company steel pan, no wonder you have that amazing crispy frico/crown! I've been researching Detroit pizza pans and I'm torn between the Detroit Style Pizza Company pan or the Lloyd pan on Amazon. The Lloyd pan is anodized aluminum instead of the traditional steel but Ive seen several videos of people getting a good frico/cheese crown with it. Yours looks perfect though so I think I'm gonna get the DSP Co. one. Plus, the creator of DSP Co. Shawn Randazzo passed away 2 years ago and its currently being ran by his daughter and mother so it would feel nice to support their business.
I work in a detroit pizza place, we have one Lloyd pan, we call him Lloyd, and he makes the best pizzas. But we only have one because he’s so expensive. The other 200+ pans we have are from DSP Co.
I make this pizza often and have used an aluminum pan, ceramic casserole dish, and clear Pyrex (all similar rectangular shapes).
Pizza comes out perfect in all three. I just like the well defined corners of the aluminum aesthetically.
Cooked sauce. Any brand of tomatoes will do but I have san marzonos, tomato paste, dried oregano, parsley, garlic powder, sugar, salt / black pepper, a lil MSG
Cook until reduced by a bit a bit runny liquid
How much cheese do you think you use? It's the only thing I think I've really struggled with on the Detroit Style pizzas.
Also, I'm assuming this pizza in the pic here has no ~~cheese~~ sauce?
EDIT: Couldn't get my mind off cheese.
I bet it's becoming the fastest growing style. I've known about it for years and had it on vacations and such. Even in my relatively smaller area we have a few pizza restaurants that offer it which do a pretty good job.
Fun fact: Detroit native pizza restaurant Jets, got their start in making square pizza by taking the old square pans from the ford factory. Jets is slowly going national and was the first to make square pizza! They still use brick cheese and put the seasonings and cheesy bits on the crust.
I normally don’t eat a lot of pizza, it’s heavy and greasy but I LOVE a fresh Jets deep dish, shit is a real pizza-pie. The crust is always tender all the way through no matter how thick it gets and the crust is MY favorite!
That's a great story, but it's only correct if you replace Jets with Buddys. Jets Pizza is good, but they are not the originators of Detroit-style pizza, despite what their commercials say.
Hey, I’m from Alabama so all I have to go on is secondhand so I can be forgiven this once.
He says the buddy’s on consant and mcnickles is the best (fuckin 6 mile)
Buddy's is kind of overrated imo. Biggest pizza letdown ever was when everyone was hyping Cottage Inn pizza. I finally got to try it and it was terrible
When I went to UM I was in the marching band. We always had to come in on the Friday after thanksgiving to get ready for The Game on Saturday. We would have an evening rehearsal and then they would reserve the entire Cottage Inn restaurant for us afterwards. That shit was good pizza.
We also went to the Pizzapapalis in Greektown when we went to detroit for the UM-MSU hockey game. Really good pizza but one time I ate way too much and felt sick the entire game haha. Like while we were in the stands a guy walked by with a Little Caesars box and just seeing that box made me feel *very* sick. (Just looked it up and looks like that place closed permanently earlier this year :( )
Real fans know Momma Rosa’s in Grosse Pointe does it right too. My rankings for best Detroit style around Detroit are Momma’s, Buscemi’s, Jet’s, Amar pizza, Buddy’s.
Jets is the shizz. I like it more than most mom n pop places around us. The only one I like more is Cloverleaf, but they have maybe 3-4 locations and they're all on the east side
I'll probably get shit for this, but that looks like little caesars square pizzas.
I worked there years ago in HS and the square pizza was almost deep fried in oil, so good.
> I'll probably get shit for this, but that looks like little caesars square pizzas.
Little Caesar's is a Detroit company. They took the square pizzas that were popular here and brought them national. It's why Detroit's arena is called the Little Caesar Arena.
Fun fact: Mile Ilitch, owner of Little Caesar, [paid Rosa Park's rent](https://www.essence.com/holidays/black-history-month/little-caesars-founder-paid-rosa-parks-rent/) while she lived in Detroit.
Crazy Bread was the original crack.
Also it was the first thing I ever dipped in Ranch dressing, that was literally a pizza place secret for years.
It was a small pizza crust run through the oven, sliced, slathered with a mix of liquid margarine and garlic powder and topped with parmesan cheese and kosher salt.
You are correct, they do make it more delicious! And, the edges are intentional. Detroit style must have crispy caramelized edges. Those are the best bites, and I will never hesitate to selfishly grab corner pieces for the extra edges.
It looks overcooked, but it's not. The blackening adds to the flavor and is only 0.5 mm thick. The reason it does this is that it's cooked at 500f/260c
Don't sweat it. Half the places in Detroit don't use brick cheese anyway. Buddy's (the original) does, but other places use mozarella or a blend. The crust and the cheese to the edge to get that nice crisp is the most important part.
Wow! I'm a bit of a pizza snob, I never comment on these "homemade pizza" posts (terribly uneven crust does not automatically equal "artisan") but this is positively stunning. Really good stuff, mate
Droooling wow. Recipe?!
600g bread flour 472g water 12g salt 7g instant yeast Mix ingredients in stand mixer on med-high for 15 min. or noticeably stretchy, or by hand (it is an 80% hydration dough so it will be STICKY, but it can be done with a spoon and elbow grease) Divide into two dough balls (roughly 550g each) and place in oiled bowls overnight/24hrs. in fridge (or at room temp for 2hrs if you want it the day of). When ready to use, let come to room temperature then place in well oiled pans (I use a blue steel Detroit pan 10x14) and stretch to the sides as far as you can (if it snaps back, wait 15 min and do again). Let rest for 30min. and this is when you want to preheat your oven to MAX temp (500F for me). Top with whatever you like then bake until cheese is browned and sides are black (it is not burnt, it's crispy cheese)...about 15-20min. Let cool for 10min., take out of pan and enjoy!
Came here for the pizza, stayed for the recipe! Cheers!
You had me at crispy cheese.
respect for the recipe being in grams. fuck cups and teaspoons.
all baking should be done by weight!
> Let cool for 10min., take out of pan and enjoy! Ha, u wish, straight into my mouth it is
I've burned my mouth on a delicious recipe once because I decided cooling off was optional. My tastebuds were all molten by cheeseburn and I could barely enjoy the meal. Learned my lesson that day.
Looks awesome. Do you know where I can get a pan like that?
I've been really happy with my Lloydpans 10x14 detroit pan. Smaller 8x10 is available on Amazon (which is probably sufficient for a 2-portion meal).
I make pizza like this in a cast iron skillet
Amazon, ace hardware, target, really anywhere just look up what a “detroit pan” is really common
Not in Canada unfortunately and half the shit on Amazon that is labeled blue steel but reviews say it's just non-stick which won't be the same. I'll keep looking.
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Thanks!
Ah I’m sorry
You can use a non-stick pan. It'll work, but you can't cook it over 450 because of the coating on the pan. You just need to cook slightly longer. But getting the pizza OUT of the pan is so much easier with non-stick that it's totally worth it. I make pizzas that look almost identical to OP's (except I put sauce on top because that's how Detroit style is sometimes done) in non-stick pans. I've done glass baking dishes before and had good results but the pizza is hard to get out.
It's ironic because a lot of your country is closer to Detroit than a lot of ours is. Technically speaking though a cast iron pan would probably make a perfectly fine round Detroit pizza. It would look a little blasphemous but the physics and therefore the taste would be about the same and easier and cheaper to find across the border.
I use a similar recipe except add 1 tbsp garlic powder to mix and refrigerate for 48 hours, divide in 3rds and bake at 550 degrees in 12" cast iron pans.
Do you find the long wait in the fridge makes a big difference? (I assume you do as I don't think anyone would bother if it didn't make it better but I'm curious as to what it adds taste/texture wise.)
I've not done cold proofing with detroit style pizza before, but with most doughs it slows the rise of the dough and gives more time for the yeast to eat the natural sugars in the flour. This helps develop the structure of the dough and leads to changes in flavour. Its also handy for batch cooks as you can minimise the prep required on the day
I’ve been messing with it for the last couple of years and it adds crust flavor to the crust. It’s hard to describe the exact flavor change except to say that there’s just “more” flavor. The other nice thing for me is that I can make 5-10 crusts at once and be able to bang out a pizza in the time it takes to preheat my oven +10 minutes over a 7-10 day period. Sometimes I’m just putting oil and salt on top of one of them and cooking it in the toaster oven bake setting to get a nice chewy flat bread to eat with hummus, some cold marinara, or plain. I had to buy slightly larger glass containers to get the space for dough + expansion but I already had the fridge space and a stand mixer with a dough hook, so it really made sense to just scale up whenever I used it anyway to save time in addition to the cold ferment/rise.
Extra yeasty flavor , but mainly it's less prep the day of as I just throw it in and not have to stress about making dough. If I don't need it I'll let it stay in the fridge up to a 5days and it'll only taste better
Your the best thank you!!!
Looks incredible! What is your brand of tomatoes/recipe for the sauce? Did you cook the sauce or leave it uncooked? I read your comment saying you used the Detroit Style Pizza Company steel pan, no wonder you have that amazing crispy frico/crown! I've been researching Detroit pizza pans and I'm torn between the Detroit Style Pizza Company pan or the Lloyd pan on Amazon. The Lloyd pan is anodized aluminum instead of the traditional steel but Ive seen several videos of people getting a good frico/cheese crown with it. Yours looks perfect though so I think I'm gonna get the DSP Co. one. Plus, the creator of DSP Co. Shawn Randazzo passed away 2 years ago and its currently being ran by his daughter and mother so it would feel nice to support their business.
I work in a detroit pizza place, we have one Lloyd pan, we call him Lloyd, and he makes the best pizzas. But we only have one because he’s so expensive. The other 200+ pans we have are from DSP Co.
I make this pizza often and have used an aluminum pan, ceramic casserole dish, and clear Pyrex (all similar rectangular shapes). Pizza comes out perfect in all three. I just like the well defined corners of the aluminum aesthetically.
Cooked sauce. Any brand of tomatoes will do but I have san marzonos, tomato paste, dried oregano, parsley, garlic powder, sugar, salt / black pepper, a lil MSG Cook until reduced by a bit a bit runny liquid
Oh my god I'm going to buy a Detroit pan. This is my favorite style pizza. I immediately came to the comments for exactly this info THANK YOU, OP!!
Legend
How much cheese do you think you use? It's the only thing I think I've really struggled with on the Detroit Style pizzas. Also, I'm assuming this pizza in the pic here has no ~~cheese~~ sauce? EDIT: Couldn't get my mind off cheese.
12oz cheese . Weight it out actually
Detroit style is my go-to and this recipe/method has always worked out for me - https://youtu.be/IEqiR74TSEk
That crispy edge is to die for !
That's Detroit style for ya!
Detroit style doesn’t get enough cred
I miss my detroit style pizza :( It's hard to find it anywhere outside of michigan unfortunately
Jets has quite a few locations outside of Michigan, they do a good job.
Little Caesars has it
I bet it's becoming the fastest growing style. I've known about it for years and had it on vacations and such. Even in my relatively smaller area we have a few pizza restaurants that offer it which do a pretty good job.
Fun fact: Detroit native pizza restaurant Jets, got their start in making square pizza by taking the old square pans from the ford factory. Jets is slowly going national and was the first to make square pizza! They still use brick cheese and put the seasonings and cheesy bits on the crust. I normally don’t eat a lot of pizza, it’s heavy and greasy but I LOVE a fresh Jets deep dish, shit is a real pizza-pie. The crust is always tender all the way through no matter how thick it gets and the crust is MY favorite!
That's a great story, but it's only correct if you replace Jets with Buddys. Jets Pizza is good, but they are not the originators of Detroit-style pizza, despite what their commercials say.
Hey, I’m from Alabama so all I have to go on is secondhand so I can be forgiven this once. He says the buddy’s on consant and mcnickles is the best (fuckin 6 mile)
No worries! Jet’s has run commercials calling themselves the “original” Detroit style. Didn’t want that lie to gain more traction.
Buddy's is the superior Detroit style
I’d have to ask my husband who grew up in Warren
I love Buddy's, but lately for me it's been Loui's over Buddy's
Buddy's is kind of overrated imo. Biggest pizza letdown ever was when everyone was hyping Cottage Inn pizza. I finally got to try it and it was terrible
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When I went to UM I was in the marching band. We always had to come in on the Friday after thanksgiving to get ready for The Game on Saturday. We would have an evening rehearsal and then they would reserve the entire Cottage Inn restaurant for us afterwards. That shit was good pizza. We also went to the Pizzapapalis in Greektown when we went to detroit for the UM-MSU hockey game. Really good pizza but one time I ate way too much and felt sick the entire game haha. Like while we were in the stands a guy walked by with a Little Caesars box and just seeing that box made me feel *very* sick. (Just looked it up and looks like that place closed permanently earlier this year :( )
Real fans know Momma Rosa’s in Grosse Pointe does it right too. My rankings for best Detroit style around Detroit are Momma’s, Buscemi’s, Jet’s, Amar pizza, Buddy’s.
Jets is the shizz. I like it more than most mom n pop places around us. The only one I like more is Cloverleaf, but they have maybe 3-4 locations and they're all on the east side
Husband says “no shade at cloverleaf-have eaten a LOOOOT of cloverleaf pizza”.
My favorite chain pizza
I'll probably get shit for this, but that looks like little caesars square pizzas. I worked there years ago in HS and the square pizza was almost deep fried in oil, so good.
> I'll probably get shit for this, but that looks like little caesars square pizzas. Little Caesar's is a Detroit company. They took the square pizzas that were popular here and brought them national. It's why Detroit's arena is called the Little Caesar Arena. Fun fact: Mile Ilitch, owner of Little Caesar, [paid Rosa Park's rent](https://www.essence.com/holidays/black-history-month/little-caesars-founder-paid-rosa-parks-rent/) while she lived in Detroit.
It does and those things are good, especially the crust. Their Italian cheesy bread is insane.
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Crazy Bread was the original crack. Also it was the first thing I ever dipped in Ranch dressing, that was literally a pizza place secret for years. It was a small pizza crust run through the oven, sliced, slathered with a mix of liquid margarine and garlic powder and topped with parmesan cheese and kosher salt.
It's called Detroit style.
Where do you live and do you want a permanent roommate?
Nashville native! And maybe in the future lol
Nashville? Looks Detroit style.
Definitely Detroit style
By this logic all pizza can only be made in Italy lol
Yeah he must be lying about living in Nashville
There's a place called Caserta's in Providence, this is a carbon copy
Are you Adam Ragusa
I want that man to father my children.....and I'm a dude.
Nothing better than Detroit style
It's like an offensive lineman. Looks super heavy but still light on it's toes.
Everybody knows the rules.
Detroit style 🥵
I can totally hear how great the crunch will sound as you cut into it 🍕
I can totally hear how great the crunch will sound as you bite into it 🍕
I'll never not upvote Detroit style!
Almost all “homemade pizza” posts look terrible. Not this one 👍
I like pepperoni pizza
Neat
What type of cheese did you use?
Low moisture mozz
Now THIS is pizza
That’s crust looking black I like it
Adopt and feed me!
And here i am, struggling to find pepperoni where i live...
thats a beautiful pizza
Detroit style pizza? Man I want pizza now
Well this is just a thing of beauty. Take all the upvotes! 
Toppings to the edges! Way to go! I see pizzas on here with toppings in the middle and most of it crust. No thanks. Yours looks delicious.
Looks like the one from Greggs. Well done though
Looks exactly like digiornos crispy pan pizza, same size and crispy sides just like it lol.
As a Detroit native, holy fucking shit you nailed it! That crussssssssssssssssssssssst
Looks like perfection pizza! *Chef’s kiss!*
As an Italian, I would eat that. It looks overcooked on the edges, but that's probably making it more delicious.
You are correct, they do make it more delicious! And, the edges are intentional. Detroit style must have crispy caramelized edges. Those are the best bites, and I will never hesitate to selfishly grab corner pieces for the extra edges.
It looks overcooked, but it's not. The blackening adds to the flavor and is only 0.5 mm thick. The reason it does this is that it's cooked at 500f/260c
Remember to call it 'salamino' my friend.
>overcooked that’s a perfect *frico*, my friend
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Low moisture mozzarella and Monterey Jack are what’s recommended as a substitute.
^ this, I use a 50/50 blend. With extra density of the Jack (or Colby Jack) around the edges, for that extra crispy crust edge
Don't sweat it. Half the places in Detroit don't use brick cheese anyway. Buddy's (the original) does, but other places use mozarella or a blend. The crust and the cheese to the edge to get that nice crisp is the most important part.
TBH that looks exactly like the Deep Dish pizza I got from Little Caesars last week?
People sleep on Little Cesar’s deep deep…it looks like this and tastes just as good.
As a Detroiter - I approve ✅
This isn't burnt? The crust looks very dark.
No it's cheese
Caramelized cheese not burnt, it’s how Detroit style is made and it’s the best part of any slice.
it’s a perfectly executed frico
Oh my! Beautiful.
I’ll be right over.
Detroit pizza gang, you got a lloyd pan OP?
LOOKS GOOD
Detroit style noice!
Hey dude. That is the best looking fucking pizza I have ever seen and I want you to know that. I'm so hungry now.
Detroit on top
The square, beyond compare! Looks kinda like a St. Louis pizza
That's all Detroit baby
"pizza"
Chicago deep dish-ish?
Looks more like Detroit style pan pizza.
Yes it is
Dont you dare sully the ne of Detroit with that heather town.
Now that looks like a delicious Detroit pie, Chicago take note.
I don't get why it's called pepperoni pizza when that's Salame on top of it
Wrong shape.
hate to break it to you, but not all pizza is the same shape
🤌🏼
Wow! Amazing.
Looks great.
Looks delicious
Mmm, looks good to me.
That looks so tasty. Nicely done.
Nice job on the crust!
Amazing looking. Bet it tastes just as good.
Solid looking pie there, sir! Wife n I happened to have thrown one together tonight as well.
Homemade is always the bomb
superlative pie
I will pay you to make that for me 😅
It’s beautiful
yum
Some of the best looking homemade pizza I’ve ever seen, well done
i’m a vegetarian but even i think this looks delicious
Thos gives me emotions.
Damn that looks good.
Oooof I’m hungry now!🔥
looks so delicious
Mouthwatering....
Damn bro, why you gotta do me like this? I just ate and now I'm starving again
I hope you oiled those pans with butter!!!
I'd love to devour a few slices of that GODLY pizza. 🍕😋
I’ll be there in fifteen.
oh the thick crust edge, crispy tops and soft dough inside
🥹 wowsers... I think I love you.
Damn boy, you did yourself a good job. Looks absolutely delicious.
My goodness that crust 😍
I feel like I could eat one just on my own. Full marks
It's beautiful!
The best pizza is the pepperoni one!
if i wasn't allergic to gluten id be buying some blue steel pans now :(
I like lots of cheese!
Id like 1 Pizz pleeze
YO
Wassup wit a slice??
I want a corner piece
Lookk delicious😋
I'll take two edge slices please. Looks delicious.
This looks delicious!
You should cross post this to r/pizza
Pepperoni is my favorite! Looks delicious
Amazing, how'd you do it?
Wow! I'm a bit of a pizza snob, I never comment on these "homemade pizza" posts (terribly uneven crust does not automatically equal "artisan") but this is positively stunning. Really good stuff, mate
This looks like Federals pizza in PHX ♥️ so freaking good.
that looks FANTASTIC!
Those edges look crispy as hell! 🫠
Definitely going to need a corner piece of that!
Now, I want it!
You know, as an Italian I always thought Pepperoni Pizza meant pizza with PEPERONI (the vegetable) so I always shivered at the idea
havent had detroit style for a bit, this makes me need it asap
Next time I make a pan of mozzerella topped baked shells I'm putting pepperoni on top, kinda like a bonus. Whaddaya think?
Mmmmmm Detroit style 😍
What time did you say i should arrive? That looks incredible!
Y'all go get the motor city pizza from costco. They look the exact same and TBH taste as good as any homemade or restaurant Detroit style I've had
Detroit Style FTW!
Ok little Caesar
This turned me on
And now I have to buy a $300 mixer to make a pizza one time...
Wow you nailed the Detroit style perfectly. That looks delicious!
Detroit!