Detroit Style Pizza
A lesser-known style of pizza that you might quickly deem a favorite!
Equipment
- Cake Pan or Detroit Style Pizza Pan
Ingredients
- 1 batch Easy Homemade Pizza Sauce See link in post.
- 1 Large Pizza Dough Ball Easily bought at many pizza places or grocery
- 2 tbsp Extra Virgin Olive Oil
- 9 oz Sopressata (or pepperoni), sliced
- 1 lb Low Moisture Mozzarella Cheese, cubed
Instructions
- Set the dough out and let it get to room temperature.
- Make the pizza sauce (see link in post). If you must, you can use store bought sauce in a pinch.
- Depending on your topping, prep accordingly. In our case, cube the cheese and slice the sopressata (or pepperoni).
- Stretch the dough to the shape of the pan, a rectangle in our case.
- Coat the pan in the oil. Place the dough in the cooking pan. Continue to stretch it to the corners until it reaches. If dough is difficult allow to relax for 15 minutes and stretch again.
- Preheat the oven to 500°F. Move the oven rack to the bottom position (explained in post).
- Layer half the sopressata (or pepperoni) on top of the dough, spreading from end to end. On top of the meat, spread the cubed cheese.
- Layer on the other half of the meat and 3 layers of sauce (the racing stripes, described in post).
- Place the pizza in the oven and bake for 18 - 22 minutes, or until the cheese starts to brown and sides have crusted dark brown.
- Remove from the oven and let rest for at least 5 minutes. With a spatula remove pizza to a cutting board.
- Top with a sprinkle of fresh grated parmesan, slice into 12 equal portions, and serve.
Notes
Pan: We used a 9" x 13" cake pan. There are Detroit Style Pizza Pans available if you desire to be completely authentic. See notes in post.