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Detroit Style Pizza!

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@Shuley‘s recent cook reminded me that this has been on my to do list for far too long.

In keeping with my current theme of cooks inspired by foreign cultures, tonight I finally got around to Detroit! Yes, it’s in the USA, but Detroit deserves special recognition and qualifies as foreign...to me, at least. Biggest city ever to declare bankruptcy, population 1/3 of what it was in 1950, and one of the highest murder rates in the country. And yet with all of that going for it, they also figured out their very own variant of deep dish pizza. Being a Chicago Deep Dish aficionado, I had to cook this for comparison and to see what all the fuss was all about. I’m using Kenji’s recipe from Serious Eats to the letter. The right pan, brick cheese, and the thick sliced pepperoni he calls for.

One of the big differences from Chicago Deep Dish is the use of a cooked sauce with multiple ingredients:



The dough for this pizza is very high Hydration, has no oil, and is kneaded a long time. Chicago Dish Dish crust is a biscuit. This will be bread.




Got the 23 heat soaked at exactly the right temp.


Pizza goes on. Admiring my 23 and noting the need to clean the cap whilst I wait.


Done! Beautiful!


Nailed the blackened edge!



This is an excellent pizza that deserves a spot in the rotation. Very different from Chicago style, but that’s not a bad thing.

Hats off to Detroit!

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Pequod, that pizza looks sooooo tasty, perfectly done, I'd say.  :smt060

I have not heard of ground tomatoes and don't expect one can locate them in my area, but I could dehydrate some of my tomatoes when they grow and then grind them. ;)


Edited by MacKenzie
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12 minutes ago, Shuley said:

Awesome!  How did you find the brick cheese?  We were definitely fans. 

I got mine from Pennsylvania Macaroni, which is my source for Italian ingredients. I place an order periodically, so added brick cheese to my next when I saw your post. :)

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Trying to perfect my Detroit style pizza. Used the King Arthur recipe for the dough and did 2.5X so it would fit my giant Lloyd pan. I added garlic powder and Italian seasoning to the dough which I’m sure will make the purists shudder, but it was pretty tasty. My family likes it loaded up so we used mozz and muenster (can’t find brick cheese anywhere), pepperoni, chopped kalamata’s, and thinly sliced onions. Cooked at 450, no stone or steel and the crust was nice. Not as chewy as I wanted but we ate it all. Bottom pic is the finished product, although it’s hard to tell.



Edited by Smokydave
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Am I the only one who slides their DSP out of the pan and puts it on the stone for another minute to get a little extra crisp on the bottom ? I’ve been making them for a few years now, I bought a pizza oven when the lesser ceramic cookers failed to deliver the results I was looking for in a pie. But I will be making them in the KK going forward 😁

sorry for the crappy pic, it is a screen shot of a video




Edited by C6Bill
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Not a bad idea, although mine tend to have red stripes of sauce dripping everywhere when depanning. One thing I’ve changed in my DSP is that I now use my sourdough focaccia recipe for the crust and make sure to get about 1/3 of the cubed cheese pushed into the dough during final assembly. Makes for little cheese bombs in the crust.

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On 9/4/2021 at 8:51 AM, BOC said:


Do you cook it in pan on the stone first and then pull it for the final crisp? Love a good DSP

Sent from my iPhone using Tapatalk

Always cooked in the pan then removed from the pan and put back in to crisp the bottom. I don’t cook with cause on the pie, I use sauce for dipping after 😁


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