DETROIT-STYLE PIZZA (The Best Pizza in a Pan)

Detroit style pizza = two of the world's best foods combined: pizza and bread. This is a true pan pizza enthusiast's pizza that yields a thick yet light and crissssp fried dough crust and browned and crunchy pepps. I had a great time putting my spin on the traditions of this fun regional pizza and learned that, for me, this is the best type of pan pizza. Way to go, Detroit. Let me know what you think in the comments.

**MY GEAR**

FOR THIS RECIPE YOU'LL NEED:

DOUGH (I suggest using the weighted measurements for the dough rather than volumetric for best results)

240g or 1 cup of 80-85 degree (farienheit) water
2g or 1tsp rapid rise yeast
335g or 2 1/3 c bread flour
7g or 1 1/4 tsp salt
Two 8"x10" Lloyd pans (or 8"x8" or 9"x9'"baking pan, but crust may be less crisp)
4 tbsp oil (olive, avocado, etc) to coat pans

1. Combine ingredients into a medium bowl and stir with sturdy spoon
2. Once it comes together, use a wet hand to give the dough a series of 20-30 slap and folds as shown in the video. You can also use a stand mixer with a dough hook if preferred.
3. Cover bowl with plastic and let it sit in warm spot for 30 minutes.
4. After 30 min, build more strength into the dough by grabbing an of dough, stretching it out, and folding back over. Rotate the dough 45-90 degreed and repeat 5-6 more times see video for technique.
5. After these stretch and folds, tuck and fold the dough a few more times as shown in the video to shape and stretch the dough into a taught ball.
6. Wrap bowl with plastic and set in warm place for 2 hours. After the 2 hours dough should have doubled in size, be buoyant, and slightly bounce back when poked.
7. To prep pans for dough, glug in 2 tbsp oil into each pan and smear over bottom and sides
8. Flip dough onto floured surface and divide in half.
9. Lay half of the dough into each pan and gently press to spread.
10. Cover pans and allow dough to relax for 30 minutes.
11. After the 30 minutes, gently stretch and press dough to cover the bottom of the pans
12. Cover again and let rise for 45-60mins.

SAUCE
28oz crushed tomato
50g or 3 TBSP tomato paste
7g 1 1/4 tsp salt
10g or 2 1/3 tsp sugar
1/2g or 1tsp dried basil
1/2g or 1tsp dried oregano
1g or 1/2 tsp chili flake
2 garlic cloves, minced
2 TBSP olive or avocado oil

1. Pour 75% of the can of tomatoes into a tall sided container
2. To that, add tom paste, salt, sugar, basil oregano, and chile flake
3. Blend with and immersion blender (or use a standard blender)
4. Add the remaining 25% of crushed tomatoes and stir
5. Preheat medium saute pan on medium
6. Add oil and garlic
7. when garlic is golden and fragrant, add tomato mixture and stir to combine.
8. Simmer for about 25 minutes or until thickened

TO BUILD AND BAKE THE PIZZA
2 cups brick cheese, grated on the largest holes of grater
1 stick of pepperoni, sliced about 1/16" thick
grated parm
any other toppings of your choice

1. Preheat oven and pizza stone to 500 f
2. Spread shredded brick cheese over the dough
3. Spoon sauce in two thick lines, lengthwise down each dough, leaving the cheese uncovered in the middle and on either side of the lines of sauce (see video)
4. Add pepperoni (or toppings of choice) on top followed by grated parm
5. Load pan directly on top of pizza stone and bake for 16-18 minutes. I recommend baking each pizza separately (one at a time) for ultimate crispiness.

#detroitstylepizza #detroitpizza #panpizza #pizzabread

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Chapters:
0:00 Intro
0:15 Mixing the Dough
2:02 Making the Sauce
4:10 Prepping Toppings and Pans
5:51 Building the Pizzas
8:50 Baking and Final Result

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[BrianLagerstrom]

Hit me with your favorite brand of crushed tomatoes in the comments! I've also linked those Lloyd pans in the description in case you want to do a Detroit pizza yourself.

[peterfusco]

Cento is a good brand. By the way, here’s a tip for everyone making pizza in a pan. Instead of oiling the pan, try spreading a very thin layer of lard. Vegetable shortening will work, but not as well. Now, lay your dough in the pan, spreading to the edges will be much easier. Cover, let rise and don’t touch the dough again. Dress your pizza, bake and enjoy. Works with any type pizza in a pan. The bottom and sides will be crispy beyond dreams of perfection. Take it from an old Italian who’s been making pizzas for over 50 years.

[davidhammond]

I make this every week. It’s the best, everyone loves it. The way you explain things is awesome and all your videos I plan on making. Thanks

[rabbit_scribe]

Best cooking videos on YouTube, bar none. No brainless chatter, no rambling as though he'd started recording with no idea what he was going to say, no showing off. Every sentence has a purpose, and the editing is equally professional. Thank you YouTube algorithm for bringing me here!

[alexf]

Invested in the pan you recommended and made the Detroit pizza. LOVED IT! So worth the investment. I've had pizza in Detroit and always enjoyed it, but this recipe is the best one I've ever had. Thanks so much!

[ScorpionZX]

It speaks volumes to the quality of a recipe when you can mess up as many times as I did (literally gave up, ordered Dominoes, and tried again the next day) and STILL have a great pizza at the end 👌🏾

[gerardtomilenko]

I made this recipe for pan pizza, I used a 13 x 9 inch oxo pan, and used a baking stone. This pizza was so delicious! and the cheesy crust was perfect. I just used Kraft 5 cheese Italian cheese, with some mushrooms, onions, and black olives, and the sauce was a real winner. Thanks for this great recipe!

[rrodica]

I just made it and it is seriously one the best pizzas I’ve ever made. The pan is seriously key. Can’t wait to make it again.

[irenapetrou]

I made this last night for dinner and it was absolutely phenomenal! Thank you for this recipe! I will definitely do it again!

[tankdiggs]

So I grew up in Toronto Canada and My mom always made this pizza when i was growing up although Detroit may have claimed this style as their own ( Which is cool) I believe it followed immigrants from Calabria Italy in the south like my ma. She is no longer with us and I am grateful now that I love cooking to learn this style. Thank you so much

[alk]

I’ve made this recipe several times now - and it’s the best pizza I’ve ever had!!! I usually have to add about 30 ish more grams of bread flour though, otherwise the dough is too wet. Thank you for sharing this great recipe!!

[heartofvanillaice]

Congrats on the growth, 3, 000 in 9 months is very impressive, plus your video quality is amazing. I hope your channel blows up.

[AnthonyJones-xkue]

I'm from Detroit so I might be biased, but you just can't beat the crispy bottom and the caramelized cheese crust. Its definitely my favorite and I've been to all the major pizza states and had their styles.

[murnloaf]

Made this last night and it was incredible and easy. I have never made my own sauce or my own dough before, so much of this was new to me. Thank you!

[merlijnbell]

Love the tone of your video, your little gist of humor. I’m plant based and I still get a kick out of watching these

[RobbK]

As someone who worked at buddy’s pizza that makes Detroit style pizza you did everything right but we would add the peps first then cheese then sauce

[pezboy]

Native Detroit and Detroit-style pizza enthusiast here. You did a great job, Bri. I was especially excited by how far you baked it, that’s something authentic doneness. Thanks for repping my childhood favorite properly.

[Michigandy]

Born and raised in metro Detroit and you nailed this one! Looks just like buddy’s pizza! I also lived in Chicagoland for a year and enjoyed your thin crust Chicago style pizza video. One of the most under rated pizzas! I recently got into pizza making and your videos are great and super helpful. Keep them coming!

[CalicoShadowPlusCat]

Something you might want to try is to put two pizza stones in your oven, one two levels above another, and bake your pizza sitting on one stone but under the other one on the upper shelf. It promotes that baking crispiness on the top of the pizza and a better browning while cutting a little bit off of the cooking time.

[ericforest]

Try spooning the warm sauce out of the frying pan, and onto the cooked pizza. That preserves the bright and fresh tomato flavour. Its also why some Detroit pizzas have the sauce on top.