Detroit-style pizza is where a crispy cheese-crusted edge meets a soft, airy centre. Topped with tangy tomato sauce, spicy pepperoni, and creamy burrata, it’s a flavour explosion in every bite.
Preparation time
Over 2 hours
Cooking time
30 mins to 1 hour
Serves
1 pizza (serves 2)
Dietary
Egg-free Nut-free Pregnancy-friendly
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.
This recipe scores a D on the Nutri-Score scale. This is primarily due to the high amounts of fat and salt present in the cheese and pepperoni toppings, as well as the refined carbohydrates in the dough. While the tomato sauce contributes some beneficial nutrients, it is not enough to offset the less healthy components.
Equipment
- Stand Mixer … check on Amazon
- Large Bowl … see the 4* range
- Cling Film … view on Amazon
- Baking Tin … top rated options
- Large Saucepan … explore on Amazon
- Hand-Held Blender … check latest prices
- Solid Baking Tray … show me what’s available
- Wire Rack … check on Amazon
- Sharp Spatula … find it here
- Sharp Knife … see the 4* range
Ingredients
For the dough
- strong white bread flour, 225g
- sugar, 2g
- fast-action dried yeast, 3g
- water, 162.5g
- salt, 8g
- olive oil, for greasing
For the tomato sauce
- Italian tomatoes, peeled and chopped, 400g
- onion powder, 1½ tsp
- garlic powder, 1½ tsp
- dried oregano, 2 tsp
- chopped fresh flatleaf parsley, 2 tsp
- chopped fresh basil, 2 tsp
- cracked black pepper, sprinkle
- crushed garlic clove, 1
- dried red chilli flakes, sprinkle
- olive oil, ½ tsp
- salt, 4g
- sugar, 6.8g
For the toppings
- mozzarella or Monterey Jack, grated, 150g
- mature cheddar, grated, 150g
- pepperoni or sliced spicy salami, 150g
- burrata, 120g
- Parmesan, grated, 50g
- fresh chives, chopped, 1 tbsp
- hot honey, for drizzling
Method
- Begin the Dough: In a stand mixer fitted with the dough hook, place the flour, sugar, yeast, and a quarter of the water. Mix on slow speed until just combined.
- Develop the Dough: Gradually add two more quarters of the water, mixing until the dough forms a rough ball. Then, increase the speed to medium and mix until the dough forms into a smoother ball.
- Hydrate Fully: Introduce the salt and the remaining water. Continue mixing on medium speed until the dough becomes smooth, exhibiting an almost ice cream-like texture. Proper hydration yields a light, airy pizza base.
- First Prove: Grease a large bowl with olive oil. Place the dough inside, cover with cling film, and prove in a warm place for approximately 2 hours, or until doubled in size. A warm, moist environment encourages optimal yeast activity.
- Prepare the Tin: Grease a 20x15cm baking tin generously with olive oil, ensuring both the base and sides are well-coated. This prevents sticking and helps create that signature crispy cheese crust.
- Shape the Dough: Transfer the dough to the prepared tin and gently press with your fingertips to spread evenly across the surface. Take care not to deflate the dough too much.
- Second Prove: Allow the dough to prove again in a warm place for 3 hours, or until it completely fills the corners of the tin. This second prove contributes to the pizza’s light and airy texture.
- Create the Sauce: In a large saucepan, combine all tomato sauce ingredients (except salt and sugar). Simmer over low-medium heat for 45 minutes, stirring frequently to prevent sticking.
- Season the Sauce: Once cooked, season the sauce with salt and sugar, stirring to dissolve. Adjust seasoning to taste.
- Blend the Sauce: Use a hand-held blender to blend the sauce until it reaches about 70% smoothness. A slightly chunky sauce provides a rustic touch. Keep warm.
- Preheat the Oven: Preheat the oven to its maximum temperature (250C–260C/230–240C Fan/Gas 8–9), with a solid baking tray inside. Maximum heat is essential for achieving the characteristic crispy crust.
- Initial Bake: Place the tin in the oven and bake the dough for 7–8 minutes, until the top begins to turn golden-brown. This initial bake sets the base and prevents a soggy bottom.
- Cool Slightly: Remove the dough from the tin using a sharp spatula, being careful not to tear it. Cool on a wire rack for 10 minutes.
- Heat the Tin: Put the empty baking tin back in the oven to heat up for 5–8 minutes, until piping hot. A hot tin promotes a crispy bottom crust.
- Reassemble: Carefully place the partially baked dough back into the hot tin.
- Add Cheese: Working quickly, press mozzarella against the sides of the tin, on top of the dough, to create the iconic cheese crust. Repeat with the cheddar, spreading the remainder over the centre. The cheese should sizzle upon contact, indicating the Maillard reaction is taking place.
- Second Bake: Return the tin to the oven for 6–7 minutes, or until the cheese begins to turn golden-brown.
- Add Sauce and Pepperoni: Remove the pizza from the oven. Ladle the tomato sauce over the dough, avoiding the edges. Top with pepperoni. Return to the oven for 3–4 minutes, or until the pepperoni curls upwards.
- Final Touches: Remove the pizza from the oven. Use a sharp spatula to loosen it from the edges of the tin, being careful not to break the cheese crust. Cool for 1 minute.
- Garnish: Slice the pizza into four pieces. Spoon over the burrata. Sprinkle with Parmesan and chives. Drizzle with hot honey.
- Serve: Serve immediately.
Suggested Wine Pairing
Majestic: Definition Pinot Grigio
This Italian white wine, with its refreshing citrus notes and crisp acidity, provides a delightful contrast to the rich, cheesy pizza. Its light and zesty character cuts through the richness, cleansing the palate and enhancing the enjoyment of each bite. It’s a great choice for a classic pizza.
Tesco: Finest Prosecco DOC
This sparkling Italian wine, offers delicate aromas of apple and pear, coupled with a refreshing fizz. Its subtle sweetness and lively bubbles provide a playful counterpoint to the savoury flavours of the Detroit pizza. The effervescence lifts the richness of the cheese and complements the spicy pepperoni, creating a harmonious pairing. This wine complements the flavours of the pizza beautifully.
Sainsbury’s: Taste the Difference Fiano
This white wine offers a delightful blend of floral and citrus aromas, complemented by a subtle nutty undertone. Its crisp acidity and medium body provide a refreshing counterpoint to the rich flavours and textures of the Detroit-style pizza. The Fiano’s complexity adds a layer of sophistication to the pairing, enhancing the overall dining experience.
What Can You Serve With This?
- Arugula Salad: A simple arugula salad with a lemon vinaigrette provides a peppery and acidic counterpoint to the rich pizza.
- Garlic Knots: Warm garlic knots brushed with garlic butter offer a comforting and flavourful accompaniment.
- Italian Salad: A classic Italian salad with mixed greens, tomatoes, cucumbers, and a balsamic vinaigrette adds freshness and vibrancy.
- Cannoli: For dessert, cannoli filled with sweet ricotta cheese provide a delightful sweet ending to the meal.
Nutri-score Health Check
This recipe scores a D on the Nutri-Score scale. The rating reflects the high levels of fat and salt, largely contributed by the cheese and pepperoni, combined with the refined carbohydrates from the pizza dough. While the tomato sauce adds some nutritional value, it’s insufficient to offset the less healthy components. This score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- What makes Detroit-style pizza unique? Detroit-style pizza is known for its thick, rectangular crust, crispy cheese edges, and sauce dolloped on top after baking.
- Can I use different types of cheese? Yes, you can experiment with different combinations of cheese, such as provolone or fontina.
- Is it necessary to use a stand mixer? While a stand mixer simplifies the dough-making process, you can also knead the dough by hand.
- Can I make the dough ahead of time? Yes, you can prepare the dough a day in advance and store it in the refrigerator. Allow it to come to room temperature before shaping.
- How do I get the crispy cheese edges? Pressing the cheese against the sides of the tin creates the iconic crispy cheese edges.
Storing FAQ
- How to store leftover pizza? Store leftover pizza in an airtight container in the refrigerator for up to 2 days.
- Can I freeze the pizza? Yes, you can freeze pizza slices wrapped individually in cling film and stored in a freezer bag for up to 2 months.
- How to store the dough? Store fresh dough in the fridge for up to 24 hours.
Reheating FAQ
- What is the best way to reheat pizza? Reheat pizza in a preheated oven at 180C/350F for 5-10 minutes, or until heated through and crispy.
- Can I microwave pizza? Yes, but microwaving can make the crust soft. Heat in short bursts, with a cup of water alongside.
- How to reheat dough? It is best to cook from fresh; however, it is safe to reheat providing it is piping hot.