Most people say that it originated in 1946 at a place called Buddy’s Rendezvous. Bake for 14-16 minutes, or until the cheese is browned and the edges are nice and crispy. Detroit-style pizza is a pan pizza with a very thick, crispy crust topped with layers of cheese, red sauce, and sometimes pepperoni.

Use a pizza peel or oven mitts to launch the sheet pan on top of your Steel.

Top with 3 rows of tomato sauce as seen on video.

Evenly the distribute the pepperoni over entire dough, next add cubed cheese.

It’s going to shrink back on you a bit, but it doesn’t have to be perfect. Then get back in there and press and stretch the dough again, doing your best to get the dough in the corners. When you’ve stretched it about as much as you can without tearing the dough, let the dough rest, uncovered, for about 15 minutes. Using your fingers, gently press/stretch the dough to fill out the pan.To make the sauce, open can of crushed tomatoes and add 10 grams of sea salt.It’s topped with our fresh, house-prepared toppings and finished with one of our signature sauces. Traditional Detroit-style pizza uses Wisconsin Brick cheese but we created a special Babylon cheese blend of Brick, mozzarella, and provolone. Allow to rest on the counter for one two hours. Detroit Style Pizza is baked in a rectangular pan. Gently roll the ball around the pan to lightly coat with oil, then cover the pan with plastic wrap. Generously oil a 10” x 14” Detroit Pan or a deep sided cake pan and place the dough ball on top.

Preheat the Baking Steel Original on top rack in your oven at 425 F for one hour.This pizza is so fun and easy to make.Ĭlick here to view all the recipes available at Baking Steel!Ĩ00-1200 Grams 3 day dough (we like about 1/2 - 3/4 inch of raw dough)Ĥ Ounces whole milk low moisture mozzarella, cubed Watch the video above for all of these steps. The cheese is also spread all the way to the edges of the pie, which creates a tantalizing caramelized effect on the edges once baked.īy baking your Detroit style pizza Pan on top of your Baking Steel Product, you can attain a similar effect to those specialized pans, which means that you’ll get those perfectly crispy edges. The trick is that the cheese creates a protective seal between the crust and the sauce, which allows the crust to remain fluffy and light. It may sound curious to the uninitiated: the cheese and toppings are baked atop the crust in a special rimmed steel baking pan. Once a year, my wife-who is from the Detroit area–and I take a trip to Michigan, and we always make sure to eat Detroit-style pizza while we’re there.