Ultimate Detroit Style Pizza

Ingredients

• 190 g Bread flour (High-protein bread flour preferred)
• 10 g Whole wheat flour (optional) (For extra flavor; can omit)
• 2 g Diastatic malt powder (1% of flour weight)
• 2 g Instant yeast (About 1/2 tsp)
• 150 g Water (Room temperature)
• 5 g Salt (About 1 tsp)
• 1.5 tbsp Olive oil (For pan greasing)
• 400 g Whole peeled tomatoes (high quality) (One 14-15 oz can; Stanislaus Alta Cucina, Jersey Fresh, Cento, or similar)
• 3 g Salt (for sauce)
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 0.25 tsp Garlic powder
• 0.25 tsp Milk powder
• 0.25 tsp Red pepper flakes
• 225 g Wisconsin brick cheese (Grated; about 8 oz)
• 60 g Pepperoni (flat, not cupping style) (Optional, for traditional topping)

Instructions

1. Mix Dough (Initial Mix)

   Combine bread flour, (optional) whole wheat flour, diastatic malt powder, and instant yeast in a large mixing bowl. Add 75% hydration water (150g for 200g flour). Mix until a shaggy dough forms. Do not add salt yet.

   Time: PT5M

2. Rest Dough (Autolyse)

   Cover the bowl and let the dough rest at room temperature for 20 minutes.

   Time: PT20M

   Temperature: 22-25°C

3. Add Salt and Incorporate

   Sprinkle salt over the dough. Press and fold the salt into the dough until fully incorporated.

   Time: PT3M

4. Bulk Fermentation with Stretch and Folds

   Transfer dough to a clear container (optional). Let rise at room temperature until increased by 50% in volume (about 1.5 hours). Every 20 minutes, perform a set of stretch and folds (4 sets total).

   Time: PT1H30M

   Temperature: 22-25°C

5. Cold Fermentation

   Cover and refrigerate the dough for 1-4 days (3 days is ideal). Optionally, perform one more set of stretch and folds after 24 hours.

   Time: PT10M

   Temperature: 4°C

6. Prepare Pizza Sauce

   Blend tomatoes until smooth. Add 3g salt, 1 tsp oregano, 0.5 tsp thyme, 0.25 tsp garlic powder, 0.25 tsp milk powder, and 0.25 tsp red pepper flakes. Simmer in a saucepan over medium-low heat, stirring frequently, until reduced by 1/3 to 1/2 (about 20 minutes).

   Time: PT25M

   Temperature: Medium-low heat

7. Grate Cheese

   Grate Wisconsin brick cheese (or substitute blend) using a box grater. Store in fridge until ready to use.

   Time: PT5M

8. Oil Pan

   Coat Detroit-style pizza pan with olive oil, then wipe with a paper towel so only a thin layer remains.

   Time: PT2M

9. Shape Dough in Pan

   Remove dough from fridge. Form into a tight ball, close seam at bottom, and place in oiled pan. Flatten slightly. Cover and let rest 1 hour at room temperature.

   Time: PT1H

   Temperature: 22-25°C

10. Stretch Dough to Pan Edges

    After 1 hour, gently stretch dough toward pan edges. Cover and let rest 30 minutes. Repeat stretching if needed until dough stays at edges (usually 2-3 times, 30 minutes apart).

    Time: PT1H

    Temperature: 22-25°C

11. Final Proof

    Let dough rise, covered, for 2 hours at room temperature until puffy and airy.

    Time: PT2H

    Temperature: 22-25°C

12. Preheat Oven

    About 20 minutes before baking, preheat oven to its highest temperature (ideally 550°F/290°C).

    Time: PT20M

    Temperature: 550°F

13. Par-Topping and Initial Bake

    Top dough with a layer of flat pepperoni (if using), then a thin layer of cheese (just enough to cover dough, not edges). Bake on middle rack for 7 minutes.

    Time: PT7M

    Temperature: 550°F

14. Final Topping and Bake

    Remove pizza from oven. Add remaining cheese, focusing on edges for crispy cheese crown. Spoon sauce in racing stripes over top. Add any additional toppings. Return to oven and bake 4 minutes more. Optionally broil for 2-3 minutes for extra charring.

    Time: PT7M

    Temperature: 550°F (broil optional)

15. Remove and Serve

    Let pizza cool in pan for 2-3 minutes, then run a spatula around edges and transfer to cutting board. Slice and serve.

    Time: PT5M

16. Cleanup

    Wash all bowls, pans, utensils, blender, grater, and countertop. Wipe down oven area if any cheese or oil splattered.

    Time: PT1H15M

Nutrition Facts

Calories

420

Protein

18g

Carbohydrates

48g

Fat

18g

Fiber

3g

Ingredient Substitutions

• Instead of Bread flour: All-purpose flour (texture will be less chewy)
• Instead of Whole wheat flour (optional): Omit
• Instead of Diastatic malt powder: Omit (crust will brown less)
• Instead of Instant yeast: Active dry yeast (bloom in water first)
• Instead of Olive oil: Vegetable oil
• Instead of Whole peeled tomatoes (high quality): Crushed tomatoes
• Instead of Milk powder: Omit
• Instead of Red pepper flakes: Black pepper
• Instead of Wisconsin brick cheese: 40% Muenster, 40% Monterey Jack, 20% mild white cheddar (by weight)
• Instead of Pepperoni (flat, not cupping style): Other pizza toppings

Equipment Needed

• 8x10 inch Detroit-style pizza pan (LloydPans or similar)
• Mixing bowls
• Clear container for dough fermentation (optional)
• Digital scale
• Stainless steel or enameled saucepan
• Blender or immersion blender
• Box grater
• Oven (capable of 260°C/500°F or higher)
• Paper towels (optional)
• Spatula or dough scraper (optional)

Critical Steps — Do Not Skip

• Mixing dough with correct hydration and salt timing.
• Performing stretch and folds for gluten development.
• Cold fermentation for flavor.
• Simmering sauce without burning.
• Shaping and proofing dough for airy texture.
• Par-topping and staged cheese application for crispy cheese edge.
• Baking at high temperature for proper crust and cheese browning.

Chef Tips from the Video

• Use a digital scale for all ingredients for best results.
• Try to source Wisconsin brick cheese for authentic flavor.
• Let dough come to room temperature before stretching for easier handling.
• For extra crispy bottom, preheat pan in oven before adding dough.
• Experiment with sauce and cheese amounts to suit your preference.

Troubleshooting

Storage

Refrigerator: Pizza keeps 3-4 days in an airtight container. Reheat in oven for best texture.

Freezer: Freeze slices up to 2 months, wrapped tightly. Reheat from frozen at 200°C/400°F until hot.

Room temperature: Best consumed within 2 hours at room temperature.

Make-Ahead Tips

• Dough can be cold-fermented up to 4 days.
• Sauce can be made 3-4 days ahead and refrigerated.
• Grated cheese can be prepped 1 day ahead.