How to Make REAL Detroit-Style Pizza at Home

🍕 Access My FREE Detroit-Style Pizza Calculator

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🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time

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🔪 Equipment / Ingredients Used in This Video

💻 WRITTEN RECIPE ON MY WEBSITE

📸 Tag Me with Your Results on Instagram!

📃 TABLE OF CONTENTS
0:00 - The Most Important "Ingredient"
1:19 - The Dough
4:09 - The Sauce
6:16 - The Cheese
8:16 - Baking and Final Taste Test

Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson

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[BrianLagerstrom]

I almost went for the partial topping move! I couldn't get the edge right. It kind of sat around the pizza as a dark crown and it looked weird. Looks like you nailed it. Great vid Charles.

[ordinary_average_guy]

RIP Shawn Randazzo - Detroit Style guru who promoted & competed nationally with Detroit Style Pizza who is LARGELY responsible for its growth over the last several years. Super cool of you to share/spread the love and knowledge. I put several months into this myself a few years back, its a lot of work.

[SenpaiKai]

This might be the Greatest Pizza video i've ever seen

[nickice]

This guy is incredible at research and sharing it for home cooks who want to make a delicious recipe such as Detroit style pizza. The research is second to none

[donscott]

Awesome, awesome, AWESOME, dude!
I’m a 70 year old, life-long, cook who just recently (in the last 3 years), has explored some cooking venues that, previously, I hadn’t had time to explore: pizza being one of them. I follow your channel, religiously, for the WORK that you do, and the intelligent “detective” aspect of your endeavors. Can’t say enough thanks!
Your inquisitiveness will keep you going: MY inquisitiveness will keep me WATCHING!
KUDOS!!!

[adrianfletcher]

I like that you show all the failed steps. It helps me "see" the process for a final recipe. Sometimes I see the recipe that a creator makes and I'm not sure if they just ripped it from someone or they did a lot of extensive tests.

[InturnetHaetMachine]

This Channel is a gem. In today's age, good to have a genuine people who care about quality and won't cut corners. Youtube especially is filled with popular infotainment, half-assed effort channels that will always show at the top of the search.

[RH-ztph]

I’ve followed you’re journey here, happy to see that the recipe I’ve used for several years is nearly identical to yours with just one exception. I substitute 20% of the water with milk, the crust stays the same however the crumb is very light and airy. I do use real Wisconsin brick cheese as well as Alta Cucina tomatoes cooked in an 11x14 Lloyds pan. The diastatic malt powder is a great addition to most artisan style breads, I use it in my sourdough as well.

[Lorraine-wf]

This is by far the BEST pizza I've ever made. I live in So. California so I've never had a proper Detroit pizza, but this is better than any pizza I've had in a restaurant. I followed the recipe, except I did't have the brick cheese. The video is so helpful and is full of great tips. Thanks Charlie!

[CheatDayKerry]

Love the spreadsheet. Wish more YT chefs gave that type of thing out.

[DealerTags]

My wife gasped in excitement when you showed the recipe spreadsheet. 😆 Great video! Definitely will be giving this a try. Thanks!

[nkolodian]

I only recently discovered your channel, but I'm quickly becoming a fan. The details you provide from your tests are incredibly valuable. Those details are so important to improving overall cooking abilities, as you know (I know I'm preaching to choir here, but I really believe this too.). Thank you for your passion and effort in the culinary world, its very educational.

[sandhill]

WOW, thanks!
Edit: Just baked my first one following your recipe EXACTLY (had no whole wheat so substituted semolina, so sorta exactly) but stuck to the process and the result was SPECTACULAR. I didn't appreciate the idea of light and airy until I bit it. Details count, 3 days in the fridge, plenty of lifting and folding, partial topped baking etc, my one and only Detroit recipe and maybe my only pan pizza from now on. Well done! 🙂

[Muhubi]

I loved your in depth detailed vids on how to recreate classic area specific foods for home cooks. You should do New Haven Apizza next 🙏

[chizukeko]

can't wait for your next series! this one was fantastic, what a great looking pizza too!

[seriouscity]

love your cooking research, commenting for the algorithm!

[ryangies]

Bravo Charlie, great video. Queens NYC here. I’ve offered a few notes in the comments before regarding the differences between our Sicilian and Nonna/Gramma slice. Last segment you spoke of the need to cook down the sauce, which is how all of the joints here do it. Long cooked, as you show in this video. No need for added tomato paste when reduced correctly. Where things differ is in the seasoning. You chose dry herbs and spices. We use a bit of diced onion, minced garlic and fresh spices which wrapped with string and removed. The Devil is in the details but maybe it’s just one of the major differences. Very interesting dough recipe you offer here. I’m not familiar with Brick Cheese but I’ll trust the process. Overall a very unique slice that you seem to nail when comparing to the ones you’re buying from local pizza joints. So is there a Charlie’s Detroit Pizza in the works?

[jeffj]

This is great. One thing that has worked well for me for Detroit style to fix the burning cheese issue and also drooping from sauce is as follows:
-Put cheese and other toppings on but do not sauce
-Preheat oven to as hot as you can get it (500+), bake for 3-4 minutes
-Drop temp to 450, take out and sauce pizza then place back in the oven until complete, start checking about 9 minutes later

This method with the initial blast of heat allows you maximum oven spring, but dropping the temp for the rest of the cook helps thoroughly cook the rest without as much burning risk. Doing the faux par bake also lets you get the benefits of the cooked sauce while also avoiding the sinking.

Just my $.02, hope it helps!

[evh]

Charlie, I tried your Detroit Style Pizza recipe this week. I wanted to write and tell you that it was the BEST pizza I’ve ever made on my own. I also have been searching for a dough and sauce recipe that replicated one of my favorite pizzas that I enjoyed as a kid. Growing up, one of my favorite places to eat a slice was Rocky Rococo’s Pizza. But we don’t have the luxury of any of their locations near where we live, so this was the next best thing. Based on your recommendations, I also upgraded from my legacy pizza stone to the Baking Steel, and that was a great improvement as well. I’m excited to try some of your other recipes, including the NYC pizza and Cheesesteak Sauce. Anyways, thank you for doing all the research and helping out us home cooks. I always seem to find a way to be disappointed whenever we go out to eat these days, so anything that help me learn how to replicate the things we used to enjoy in public, but now in the comfort of our own home is a huge win! Great channel, best wishes for continued success and growth, you have earned a sub from me! A+

[michaelgranlund]

Your videos are the best man. Keep up the fantastic work!