There are so many styles of fantastic pizza. New York. Sicilian. Chicago. American. And then there’s Detroit.
According to michigan.org, in 1946, Gus Guerra owned what was then a neighborhood bar, Buddy’s Rendezvous, when he decided he needed something new for the menu. He enlisted the help of his wife, Anna, who borrowed a dough recipe from her Sicilian mother. The Sicilian dough, topped with cheese and tomato sauce, would become the model for pizza in Detroit.
For this pizza, it’s not only the shape (it’s square) and the way the pizza is made (the sauce is on top) that makes it different, it’s also the pan that it’s cooked in! You can’t have a Detroit-Style Pizza without the pan. I use this specific pan, which we bought off Amazon.
The pan creates a pizza that is soft and airy inside with a crisp exterior because of the caramelized cheese on the edges. I found that the warmed sauce is best put on after the pizza is baked! This way, it doesn’t weigh down any of the airy-ness that’s baking in the pan.
You can make Detroit-Style Pizza as easy or as homemade as you want. You can use store bought pizza crust and store bought sauce or you can make your own for both.
Here’s how ya do it.
- Pizza dough (homemade or store bought)
- Pizza sauce (homemade or store bought)
- 1 block of mozzarella cheese
- 1/2 block of cheddar cheese
- Pizza toppings of your choice (pepperoni, veggies, etc.)
- Softened butter
- Detroit Style Pan (see link above to buy one)
If you choose to make your own pizza dough, that’s the first step. I’ve got a recipe for my favorite dough below.
Then, if you’re making your own pizza sauce, get that started. If you’re using store bought, don’t worry about it quite yet.
Preheat your oven to 475 degrees.
Butter your Detroit-style pan on all interior sides and stretch your dough out to cover the bottom and go up the sides just about an inch or so. Let the dough rest for 10 minutes.
Shred the cheeses and prepare your toppings. Place the cheese all the way to the edge of the pizza, so that it’s touching the sides of the pan. Put your toppings in the center and put more cheese on top.
Bake for 15-18 minutes.
While the pizza is baking, warm up your pizza sauce so you can dollop it on top after the pizza is baked. Don’t put too much on top, if anything you can add more when you serve it.
Let the pizza cool about 5 minutes, slice and serve! Enjoy!
- 1 Tbsp. active dry yeast
- 1 Tbsp. sugar
- 1 Tbsp. olive oil
- 1 1/4 cup warm water
- 1 Tbsp. salt
- 3 cups bread flour
Combine the yeast, sugar and water in the bowl of a stand mixer. Allow the yeast to come alive (about 5 minutes). Add the oil and one cup of the flour, then the salt and the other 2 cups of flour.
Mix with dough hook for 8 minutes.
Let rise until double in size.
Other posts from Baking Through History:
- Great Grandma’s Cinnamon Rolls
- Ginger Cookies
- Fudge Nut Cookies
- Potato Chip Cookies
- Casserole Cookies
- A Series of Stories from Vintage Recipes
- Great Grandma’s Kuchen
- Chocolate Potato Candy (ew.)
- Baking Through History: Fry Bread Tacos
- How to bake my version of Toll House Chocolate Chip Cookies in a whole new way
- Easy twice-baked croissant recipe
- How to make a delicious, hearty winter dinner of Pastie (meat pie)
- A little known Southern dish that’s delish … How to make Chicken Bog
- Here’s how to make Jun with green tea and honey
- How to make classic, creamy German Knoephla Soup
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