Detroit-Style Pizza

Name: Detroit-Style Pizza
Cuisine: American, Italian
Ingredients: 300 gram bread flour (about 2 cups); 5 gram instant yeast (1 teaspoon); 9 gram salt (1 tablespoon kosher salt or 1 1/2 teaspoons table salt); 220 gram 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 teaspoon 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 ounce pepperoni, sliced, or any other toppings you want (just don't overload the pizza); 12 ounce 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

This recipe is based off of one by the inimitable culinary Science Guy himself,: J. Kenji Lopez-Alt over at Serious Eats. The thing that really drew me in was the cheesy, crispy corners; this is almost more mind-blowing cheesy bread than pizza, in the best way. While the classic iteration of this 'za is topped with pepperoni (or nothing at all), it would also be excellent with caramelized onions, roasted mushrooms, or sautéed greens. Just stick with tradition and put half the toppings under the cheese layer, half on top.

Updated at: Mon, 04 Aug 2025 19:53:32 GMT