Detroit Style Pizza
Detroit Style Pizza
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon diastatic malt powder, optional
- 1 1/4 cups warm water
- 1 1/2 teaspoons salt
For the Garlic Butter
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 2 tablespoons Parmesan cheese, grated
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped
For the Toppings
- 1/2 cup pizza sauce
- 1 1/2 cups mozzarella cheese, cubed
- 1 cup Monterey Jack cheese, cubed
- 1/2 cup pepperoni slices
- 1/4 cup jalapeños, sliced
- 1/4 cup ricotta cheese, for serving, as needed
- 1/2 teaspoon red pepper flakes, for serving, as needed
- 1 tablespoon spicy oil, e.g., chili oil or hot honey, for serving, as needed
- 2 tablespoons olive oil, for oiling pan
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, and granulated sugar. If using, add the diastatic malt powder. Whisk these dry ingredients together thoroughly. Pour the warm water into the dry mixture and mix until a cohesive dough forms.
⏱️ 5 min
- 2
Transfer the dough to a clean countertop and knead briefly until somewhat smooth. Return the dough to the bowl, cover it, and let it rest for 20 minutes.
⏱️ 25 min
- 3
After the rest, add the salt to the dough. Knead the dough again to fully incorporate the salt. The dough should be slightly tacky but manageable.
⏱️ 5 min
- 4
Lightly oil your hands. Perform a series of "stretches and folds" on the dough: gently pull a section of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this action multiple times. Repeat this stretch and fold process every 30 minutes, for a total of 3 to 4 rounds.
⏱️ 100 min
- 5
While the dough is resting, prepare the garlic butter. In a small bowl, combine the melted unsalted butter, minced garlic, dried oregano, grated Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Stir until well mixed.
⏱️ 10 min
- 6
Cube both the mozzarella and Monterey Jack cheeses into small, uniform pieces.
⏱️ 5 min
- 7
Once the dough has completed its stretch and fold cycles, thoroughly oil a rectangular baking pan with olive oil. Transfer the dough to the pan and gently press and stretch it with your hands to evenly cover the bottom.
⏱️ 5 min
- 8
Cover the pan and let the dough proof in a warm place until it has increased in volume, about 30 minutes.
⏱️ 30 min
- 9
Preheat your oven to 500°F (260°C).
⏱️ 15 min•🌡️ 500
- 10
Evenly spread the prepared garlic butter over the surface of the proofed pizza dough. Spoon dollops of pizza sauce over the garlic butter layer.
⏱️ 3 min
- 11
Distribute the cubed mozzarella and Monterey Jack cheeses over the sauce. Ensure some cheese cubes are placed directly along the edges of the pan, touching the sides, for a crispy, cheesy crust.
⏱️ 2 min
- 12
Arrange the pepperoni slices over the cheese, then place the sliced jalapeños on top.
⏱️ 2 min
- 13
Place the assembled pizza in the preheated oven. Bake for 15-20 minutes, or until the crust is beautifully golden brown and crispy all around, and the cheese is bubbly and slightly charred at the edges.
⏱️ 20 min•🌡️ 500
- 14
Remove from the oven and let cool on a wire rack for a few minutes before slicing. Serve with dollops of ricotta cheese, a sprinkle of red pepper flakes, and a drizzle of spicy oil, as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Detroit Style Pizza
For the Dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon diastatic malt powder, optional
- 1 1/4 cups warm water
- 1 1/2 teaspoons salt
For the Garlic Butter
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 2 tablespoons Parmesan cheese, grated
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped
For the Toppings
- 1/2 cup pizza sauce
- 1 1/2 cups mozzarella cheese, cubed
- 1 cup Monterey Jack cheese, cubed
- 1/2 cup pepperoni slices
- 1/4 cup jalapeños, sliced
- 1/4 cup ricotta cheese, for serving, as needed
- 1/2 teaspoon red pepper flakes, for serving, as needed
- 1 tablespoon spicy oil, e.g., chili oil or hot honey, for serving, as needed
- 2 tablespoons olive oil, for oiling pan
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, and granulated sugar. If using, add the diastatic malt powder. Whisk these dry ingredients together thoroughly. Pour the warm water into the dry mixture and mix until a cohesive dough forms.
⏱️ 5 min - 2
Transfer the dough to a clean countertop and knead briefly until somewhat smooth. Return the dough to the bowl, cover it, and let it rest for 20 minutes.
⏱️ 25 min - 3
After the rest, add the salt to the dough. Knead the dough again to fully incorporate the salt. The dough should be slightly tacky but manageable.
⏱️ 5 min - 4
Lightly oil your hands. Perform a series of "stretches and folds" on the dough: gently pull a section of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this action multiple times. Repeat this stretch and fold process every 30 minutes, for a total of 3 to 4 rounds.
⏱️ 100 min - 5
While the dough is resting, prepare the garlic butter. In a small bowl, combine the melted unsalted butter, minced garlic, dried oregano, grated Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Stir until well mixed.
⏱️ 10 min - 6
Cube both the mozzarella and Monterey Jack cheeses into small, uniform pieces.
⏱️ 5 min - 7
Once the dough has completed its stretch and fold cycles, thoroughly oil a rectangular baking pan with olive oil. Transfer the dough to the pan and gently press and stretch it with your hands to evenly cover the bottom.
⏱️ 5 min - 8
Cover the pan and let the dough proof in a warm place until it has increased in volume, about 30 minutes.
⏱️ 30 min - 9
Preheat your oven to 500°F (260°C).
⏱️ 15 min•🌡️ 500 - 10
Evenly spread the prepared garlic butter over the surface of the proofed pizza dough. Spoon dollops of pizza sauce over the garlic butter layer.
⏱️ 3 min - 11
Distribute the cubed mozzarella and Monterey Jack cheeses over the sauce. Ensure some cheese cubes are placed directly along the edges of the pan, touching the sides, for a crispy, cheesy crust.
⏱️ 2 min - 12
Arrange the pepperoni slices over the cheese, then place the sliced jalapeños on top.
⏱️ 2 min - 13
Place the assembled pizza in the preheated oven. Bake for 15-20 minutes, or until the crust is beautifully golden brown and crispy all around, and the cheese is bubbly and slightly charred at the edges.
⏱️ 20 min•🌡️ 500 - 14
Remove from the oven and let cool on a wire rack for a few minutes before slicing. Serve with dollops of ricotta cheese, a sprinkle of red pepper flakes, and a drizzle of spicy oil, as desired.
⏱️ 5 min