There are so many amazing ways to pizza. I had made Detroit-style pizza several times but mostly followed recipes. This time I combined several different recipes but then I realized it had some elements of both Detroit and Chicago -style pizza.
First make the pizza dough. I highly recommend to do this 3 days ahead of time, to allow the flavors to develop.
Add one and a half teaspoon yeast, one teaspoon salt, and 1 tablespoon King Arthur Pizza Dough Flavor. I wasn’t going to try this because does pizza dough really need more flavor? But it is amazing. Right after I put it in and mixed, I stuck my nose in the bowl, and the smell seriously reminded me of pizza parlors from my childhood. Wish I knew what was in it.
Mix well, and oil a bag or a bowl. Refrigerate for 3 days.
Three days later. I allowed the dough to warm and rise for an hour.
4 oz tomato sauce, 2 to 3 cloves of garlic, 1 tablespoon onion powder, 1 teaspoon red pepper flakes, and 1 tablespoon Italian seasoning.
The ingredients. Not exactly traditional.
Spray your Detroit style pizza pan.
Add sliced cheddar cheese around the edges and outside bottom.
Spread the pizza dough in the pan.
And here’s where it gets a little bit Chicago. Press Italian or spicy sausage into the pizza dough. Bake at 400 for about 15 minutes to make sure the meat gets cooked and the dough gets a start cooking.
Meanwhile mix the sauce, spices and garlic.
Not sure this is traditional in either style pizza but I like mushrooms. These were fresh but I microwaved them for a few minutes to get a little head-start on cooking.
Fresh chopped basil if you’re lucky enough to have some available. I love summer.
This is very traditional Detroit-style. Sliced brick cheese. I added 2 layers.
And the sauce goes on top. Here’s where Chicago and Detroit style are similar. I really like the way the sauce cooks when it’s on top like this.
Bake for 30 minutes at 350
I let it cool a bit on a rack so the underneath cooks. I didn’t want it to get soggy.
Look at that crust.
Chewy gooey cheese.
Chicago Detroit Style Pizza
- Detroit Style Deep Dish Pizza Pan
- 289 grams Flour All Purpose
- 227 grams water luke warm
- 1 1/2 tsp yeast instant
- 1 tsp salt
- 1 tbsp King Arthur Pizza Dough Flavor
- 3/4 Lb Brick Cheese
- 8 slices Cheddar Cheese
- 4 ounces tomato sauce
- 1 tbsp Italian seasoning
- 1 tsp onion powder
- 1 tsp dried red peppers
- 8 ounces Italian or spicy sausage
- 1/4 cup Sliced mushrooms (optional)
- 4 tbsp chopped fresh basil