Detroit-Style Pizza

Kate Itrich-Williams
Kate Itrich-Williams
December 8, 2021
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.
Serves
4
Prep Time
02:45
Cook Time
01:10
Detroit-Style Pizza
5 (1)
630
Ingredients
150 grams (1 cup plus 2 Tbsp)
bread flour
118 grams (1/2 cup)
water
1 tsp
kosher salt, plus more to taste
½ tsp
instant yeast
3 Tbsp
extra-virgin olive oil, divided
2 cloves
garlic, minced
1 tsp
dried oregano
1 (14-ounce) can
crushed tomatoes
1 tsp
granulated sugar
½ tsp
garlic powder
½ tsp
onion powder
85 grams (3 ounces)
sliced pepperoni
85 grams (3 ounces)
low-moisture mozzarella cheese, cut into ¼- to ½-inch cubes
85 grams (3 ounces)
mild white cheddar cheese, cut into ¼- to ½-inch cubes
Steps

1. Knead the Dough

Combine the flour, water, salt, and yeast in the bowl of a stand mixer fitted with the bread hook attachment. Mix on low until combined into a shaggy mass, then increase the speed to medium-low and knead for 10 minutes. The dough will still be very sticky and wet, but will have dramatically increased in stretchiness.
Knead the Dough

2. Let the Dough Rise

Transfer to a greased bowl, cover with plastic wrap, and let sit at room temperature until doubled in size, about 2 hours.
Let the Dough Rise

3. Make the Sauce

Meanwhile, make the sauce: Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. When the oil is shimmering, add the fresh garlic and oregano and cook, stirring, until aromatic, about 1 minute.
Make the Sauce

4. Reduce the Sauce

Stir in the tomatoes, sugar, garlic powder, and onion powder. Bring to a simmer, then reduce the heat to low. Continue to simmer, stirring occasionally, until the sauce has thickened and reduced to about 1 ⅓ cups, about 30 minutes. Remove from the heat and season to taste with salt.
Reduce the Sauce

5. Preheat the Oven

Rack
When the dough has doubled, heat the oven.
Sous Vide Mode: Off
Steam: 10%
Temp: 86°F
Heat: Rear

6. Pan the Dough

Grease an 8-inch square cake pan with the remaining 2 tablespoons olive oil. Transfer the dough to the pan and, with damp fingers, begin to stretch the dough to the edges of the pan. If the dough springs back, cover and let rest for 15 minutes before stretching again. Repeat the stretching and resting process again if needed.
Pan the Dough

7. Proof the Dough

Rack
Transfer to the oven and proof until bubbly, 15 minutes.
Proof the Dough
Sous Vide Mode: Off
Steam: 10%
Temp: 86°F
Heat: Rear
00:15 Timer

8. Adjust the Oven for Baking

Rack
Remove the dough from the oven and then adjust the oven settings.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Bottom, Top
00:15 Timer

9. Top the Dough

When the oven is heated, top the dough: Lay the pepperoni across the dough in an even layer. Sprinkle the cheese cubes over the pepperoni, making sure to get plenty of cheese on the edge of the dough. Dollop with 1 cup of the sauce (save the remainder for another use).
Top the Dough

10. Adjust for Bottom Heat

Rack
Transfer to the oven, then immediately adjust the settings so that the heat comes from the bottom. Cook for 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 356°F
Heat: Bottom
00:10 Timer

11. Let the Oven Adjust for the Final Baking Stage

Rack
Adjust the oven one last time for top and bottom heat. Cook until the pizza is deeply browned, beginning to char in spots, and the cheese is crisp, 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top, Bottom
00:10 Timer

12. Slice and Serve

Remove from the oven and let cool in the pan for 5 minutes. Run a thin metal spatula along the edge of the pizza, then carefully transfer to a cutting board. Serve immediately.
Slice and Serve
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