Detroit-Style Pizza

Detroit-Style Cheese Pizza for Four

A small batch of the whole wheat cheese pizza, with a thick crust, crisp cheese edges, and warm sauce stripes.

Servings

4 people

Portion

¼ pizza per person

Pan

One 9 × 9 inch metal baking pan

Total time

About 2 to 2½ hours including rising

Oven

450°F conventional or 425°F convection

Ingredients

• Whole wheat flour 104 g (about ⅞ cup)
• Bread flour 66 g (about ½ cup + 1 Tbsp)
• Warm water at 90 to 100°F ½ cup + 2 tsp (128 mL)
• Instant yeast 1.8 g (about ½ tsp)
• Granulated sugar 1 rounded tsp (about 5 g)
• Fine table salt 1.8 g (¼ tsp + a small pinch)
• Canola or olive oil for dough 1½ tsp (about 7 g)
• Canola or olive oil for pan 1 tsp
• Low moisture part skim mozzarella, shredded 8 oz (227 g; about 2 cups)
• Prepared pizza sauce ½ cup
• Dried oregano ⅛ to ¼ tsp to taste
• Garlic powder ⅛ to ¼ tsp to taste

Measuring note: Household measures are approximate. Weigh the flours for the most consistent dough; use the listed gram amounts for yeast and salt when your scale measures tenths of a gram.

Instructions

1. 1

   Mix the dough. Combine both flours, yeast, sugar and salt in a bowl. Add warm water and dough oil. Stir to a sticky dough, cover and rest 10 minutes. Knead by hand on a lightly oiled surface for 5–7 minutes until elastic and tacky.

2. 2

   Let it rise. Place in a lightly oiled bowl, cover and let rise in a warm spot about 45–75 minutes, until puffy and nearly doubled.

3. 3

   Prepare the pan. Coat the bottom and sides of a 9 × 9 inch metal pan with 1 tsp oil. Gently press dough to the corners. Rest 10 minutes if it springs back. Cover and rise 30–45 minutes until puffy.

4. 4

   Parbake. Preheat the oven to 450°F conventional or 425°F convection, with a rack in the lower third. Bake the dough alone for 8–10 minutes, until set and just starting to color.

5. 5

   Add cheese and bake. Spread all 8 oz cheese evenly to the pan edges. Bake 8–12 minutes more, until cheese edges brown, the bottom is crisp and the center is baked through. Check early; ovens and pans vary.

6. 6

   Add sauce. Warm the sauce with oregano and garlic powder in a small saucepan. Spoon over the baked pizza in two parallel stripes so all four portions receive sauce.

7. 7

   Serve. Rest about 2 minutes, loosen the edges and lift out of the pan. Cut into four equal rectangles and serve immediately. Add a salad or vegetable side to round out the meal.