October 4, 2022
A cousin to fluffy, focaccia-like Sicilian pizza, Detroit-style pizza is a thick-crusted pan pizza (almost) overloaded with toppings and baked until the edges crisp and char. It gets its distinct flavors from a thick, sweet tomato sauce and specialty cheese, called “brick cheese” from Wisconsin. (You can either order this cheese online, or, do as I do, and substitute a 50/50 mix of mild white cheddar and low-moisture mozzarella.) The toppings are applied in reverse order: first, a layer of pepperoni, followed by cubes of cheese (make sure to get it to the edges of the dough), and finally, dollops of sauce. This application allows the pepperoni fat to seep into the dough and the cheese to fully become one with the edges of the crust.
Baking Detroit-style pizza in the Anova Precision Oven has a few advantages: First, you can take advantage of a low heat steam setting to proof the dough. Once you’re ready to bake, use the bottom heat setting to crisp the bottom of the pizza before switching to full oven heat to brown the top.