Recipes Homemade Detroit-Style Pizza 11 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Bake With a Scale to Cookies, Cakes, and Breads With More Consistency and Less Mess admin March 29, 2022 New Recipe: Broccoli al Vapore With Cream Sauce Recipe: This Steamed Broccoli With Parmesan Sauce Side Dish Should Be the Main Course | Vegetables admin March 28, 2022 Peanut Butter & Chocolate Chip Cookies October 15, 2021 Pointed Cabbage, Nam Prik, Roast Potatoes, Soy Tahini November 27, 2021 Homemade “Gourmet Style” Pizza January 12, 2022 New Recipe: These Baked Oats TikTok Recipes Will Seriously Sweeten Up Your Breakfast admin February 25, 2021 About The Author More from this Author One Response shots-by-leo January 10, 2022 To make your own Detroit-style pizza at home, you’ll need… **FOR THE DOUGH** * 300g bread flour (2 solid cups) all purpose is fine, but you will get a denser dough. bread flour is great for a chewier yet lighter dough * 5g instant yeast (1 teaspoon) * 9g salt (1 generous teaspoon) * 220g water (roughly one cup, but remove a tablespoon or so) * olive oil as you go **EVERYTHING ELSE** * brick cheese, 10-14 ounces. if you can’t find cheese at your local store, you can use monterey jack or a sharp white cheddar * tomato sauce of your choice * toppings of your choice * optionally, whole milk mozzarella. i like adding a little bit of this so i can still get that nice stretch when it all melts. but this is not traditional, i just like it for funsies and preference. * Lloyd pan, but a 9×13 high walled pan will work just fine. **DIRECTIONS** 1. Making your dough: begin by whisking your flour, salt, and yeast together in a bowl. warm up your water until it’s warm (I like to see if it feels like a comfortable hot-tub temperature) and add it to your flour. 2. Once the water is added, combine in a bowl until you have a shaggy dough ball form. Once you have achieved the shaggy dough ball look, let it rest for 10 minutes. 3. After those 10 minutes, place on a floured surface and kneed until you have a smooth, cohesive ball of dough. Get a container or bowl and coat with a small layer of olive oil, and place the dough in to rise. You can keep it out at room temperature for 2-3 hours to use for dinner, or in your fridge for 2-4 days. 4. Once your dough has had time to rise and poof, gently press and stretch it into your pan. No need to add extra olive oil for non-stick, as the dough has been stretching in oil so it will non-stick naturally. 5. If you have any toppings, put these on first! 6. Once your dough is stretched to reach the edges of your pan (and you have added your potential toppings) take your slices of brick cheese and line the edges where the dough meets the metal pan. When these melt, it will achieve those crispy cheese edges Detroit-style pies are known for. Of course, add the brick cheese to the rest of your pie as well. 7. Optionally, tear some of your mozzarella and add it to your pizza. 8. Add your two thick rows of tomato sauce. 9. Place in your oven for 15 minutes @ 500F. Look for those perfect crispy cheese edges! Once out of the oven, I added some pecorino romano and oregano, just for a little something extra. 10. Enjoy! ​ [Recipe video here, if you’d like to support our channel.](https://youtu.be/yutEQmrhnTU) Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.