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. Great tomatoes and the perfect size for a single pizza.
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