Detroit Style Pizza Recipe King Arthur Copycat

Detroit Style Pizza is the hottest pizza recipe of 2021. Pizza Hut recently announced a limited time version of Detroit style pizza, but we had to dig deeper and find a recipe that would taste authentic and have the look of the Buddy’s historic pie.

Course Main Course

Cuisine American

Keyword no knead pizza dough, pizza

Prep Time 1 2

Cook Time 15

Total Time 1 2 15

Servings

Calories 758kcal

Equipment

13 x 9 inch high heat (500 degrees) baking pan.

Ingredients

Detroit Pizza Dough

300 grams Bread Flour King Arthur
230 grams Water Lukewarm
1 1/2 tsp Instant yeast
1 tsp Salt

Detroit Style Pizza Sauce

28 ounces Crushed tomatoes
1 tsp Oregano
1 tsp Basil
1 tsp Garlic powder
1 tsp Onion powder
To taste Salt and pepper

Pizza Toppings

6 ounces Cheddar cubed
6 ounces Mozzarella cubed
3 ounces Pepperoni sliced
To taste Parmesan

Instructions

Mix the flour (300 grams), instant dry yeast (1 1/2 tsp) and salt (1tsp) and then add the lukewarm (230 grams) to the flour mixture. Stir this together until a good shaggy dough develops and there is no flour visible. Cover this dough tightly and set aside at room temperature for 24 hours.
Lightly spray a 13 x 9 baking pan with vegetable oil. Then, brush the pan with olive oil (1 tbsp) Making sure to get all the sides and corners.
Put the dough into the center of the pan and press the dough out to flatten as much as possible. You can expect the dough to shrink back. Cover the pan and let rest for 30 minutes. Remove the cover and press the dough out again all the way to the corners. The dough should at this point fill the entire pan without shrinking from the corners. If the dough shrinks back again, cover and rest for another 20 minutes. Repeat this step if necessary one more time. Cover with plastic warp and let the dough rise for 2 hours until at least doubled in size.
Make the pizza sauce by combining crushed tomatoes (28 ounces), garlic powder (1 tsp), oregano (1 tsp), onion powder (1 tsp) and basil (1 tsp). Cook the sauce over medium heat until the sauce is reduced. Keep the sauce warm.
Preheat the oven to 500 degrees.
Top the pizza dough with cubes of mozzarella (6 ounces) and cubes of cheddar (6 ounces). Make sure that the cubes are spread evenly and are close to the edges of the pan. It is ok for the cheese to touch the edges and corners of the pan.
Top the pizza with pepperoni slices (3 ounces) about 30 slices. Do not sauce the pizza until it comes out of the oven.
Bake the pizza for 15 minutes at 500 degrees on the lower rack of the oven
Remove the pizza from the oven and let it cool for 5 to 10 minutes. Remove the pizza from the pan. Slide the pizza onto a cutting board and top the pizza with two rows of pizza sauce. Cut into 8 pieces and serve immediately. Garnish with Parmesan (to taste) if desired.

Notes

Detroit Pizza Cheese

Brick cheese from Wisconsin is a mild and nutty cheese. Look for a color that ranges from white to pale yellow. Its cousin is White American cheddar, but you could also use Monterey Jack cheese or a combination of mozzarella and cheddar as a substitute if you have trouble finding Wisconsin Brick cheese. Wisconsin Brick cheese melts effortlessly and has a buttery flavor with a bit of tang. Look for a young cheese for a milder flavor.

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