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By Food52

Detroit-Style Pizza

Name: Detroit-Style Pizza
Prep time: 4 h
Cook time: 45 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 300 grams bread flour (about 2 cups); 5 grams instant yeast (1 teaspoon); 9 grams salt (1 tablespoon kosher salt or 1 1/2 teaspoons table salt); 220 grams water (2 tablespoons shy of 1 cup); 1/4 cup extra-virgin olive oil, plus more as needed; 1 tablespoon extra-virgin olive oil; 2 cloves garlic, minced; 2 teaspoons dried oregano; 1 dash red pepper flakes; 1 28-ounce can crushed tomatoes; 1 teaspoon onion powder; 1 teaspoon sugar; 1 pinch Kosher salt; 12 ounces pepperoni, sliced, or any other toppings you want (just don\'t overload the pizza); 12 ounces brick cheese, cut into 1/2-inch cubes. If you can\'t find brick cheese, a mild, high-fat specimen from Wisconsin, use a mixture of mild cheddar and low-moisture mozzarella

Instructions

Prep:4hCook:45min

What really drew me in about this Detroit-style pizza recipe was it's cheesy, crispy corners. It's almost more mind-blowing of a cheesy bread than pizza.

Updated at: Thu, 20 Mar 2025 04:13:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1273.1 kcal (64%)

Total Fat87.3 g (125%)

Carbs75.2 g (29%)

Sugars10.5 g (12%)

Protein48.3 g (97%)

Sodium3173.8 mg (159%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300 gramsbread flour

5 gramsinstant yeast

9 gramssalt

kosher salt or 1 1/2 teaspoons table salt

220 gramswater

tablespoons shy of 1 cup

¼ cupextra-virgin olive oil

plus more as needed

1 tablespoonextra-virgin olive oil

2cloves garlic

minced

2 teaspoonsdried oregano

1 dashred pepper flakes

1 x 28 ouncecan crushed tomatoes

1 teaspoononion powder

1 teaspoonsugar

1 pinchkosher salt

$12 ounces pepperoni, sliced, or any other toppings you want (just don\'t overload the pizza)$

12 ouncespepperoni

sliced, or any other toppings you want, just don\'t overload the pizza

$12 ounces brick cheese, cut into 1/2-inch cubes. If you can\'t find brick cheese, a mild, high-fat specimen from Wisconsin, use a mixture of mild cheddar and low-moisture mozzarella$

12 ouncescheese

brick, cut into 1/2-inch cubes, If you can\'t find brick cheese, a mild, high-fat specimen from Wisconsin, use a mixture of mild cheddar and low-moisture mozzarella