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Detroit-Style Pizza

The D has kept its signature-style of pizza a regional secret for long enough. With its thick focaccia-like crust and caramelized cheesy edges, Detroit-style pizza (DSP) has become a national trend, even inspiring regional takes on this Motor City classic. The deep dish pie takes its shape from the blue steel automotive drip pan in which the original pizza was developed. This recipe, created with a standard metal rectangular baking pan, produces a pizza that pays proper homage to DSP with its toppings and cheese below the “racing stripes” of tomato sauce. If you can find Wisconsin brick cheese, use it in place of the mozzarella and jack cheese. Regardless of which cheese you use, spread it to the pan's edges to ensure its transformation into a delectably crispy border. If you want to make the crust in advance, after step 8, cover and refrigerate up to 24 hours. Then allow the dough to proof for a little longer--about 45 minutes total, until doubled in size.

Prep Time — 3 hours 10 min
Cook Time — 15 min
Servings — 8
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Ingredients

3 tablespoons water

¾ teaspoon active dry yeast

¼ teaspoon sugar

2⅓ cups bread flour

¾ cup water

1 teaspoon salt

1 tablespoon canola oil

2 tablespoons canola oil

3 ounces pepperoni slices

6 ounces diced jack cheese

6 ounces diced mozzarella

¾ cup marinara sauce

1 teaspoon Italian seasoning

Tools

measuring cups

measuring spoons

large bowl

spatula

stand mixer

chopping board

knife

small bowl

liquid measuring cup

rectangular baking pan

spoon

flip spatula

cooling rack

plastic wrap

silicone oven mitts

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Bloom the yeast

In a small bowl, stir the warm water, yeast and sugar until combined. Set aside for 5-10 minutes to bubble and proof.

3 tablespoons water

¾ teaspoon active dry yeast

¼ teaspoon sugar

small bowl

measuring spoons

spatula

Start the dough

To the bowl of a stand mixer fitted with the dough hook, add the bread flour, water and salt.

stand mixer

measuring spoons

liquid measuring cup

2⅓ cups bread flour

¾ cup water

1 teaspoon salt

Add the yeast

When the yeast is bubbly and active, add it to stand mixer bowl. Mix on low speed until all the flour is hydrated. Increase speed to medium and mix the dough 6 minutes.

Prepare the dough to proof

Add the oil to a large bowl. Tilt the bowl to generously coat the sides and bottom with oil. Scrape the dough into the bowl and cover with a plastic wrap or a kitchen towel.

1 tablespoon canola oil

large bowl

plastic wrap

Proof the dough

Transfer the bowl to the bottom shelf of the June Oven. Proof the dough at 80°F for 1 hour 30 minutes, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow on-screen instructions to continue proofing.

Punch down the dough

Punch down the dough and knead a few times in the bowl by stretching it gently and folding it over on itself. Cover the bowl again and let the dough rest about 10 more minutes to relax it.

Transfer the dough

Drizzle the rectangular baking pan with the oil, then tilt to completely coat the bottom and sides of the pan. Place the dough in the oiled pan and gently stretch it to the edges, completely covering the bottom of the pan. If the dough springs back, cover it and let it rest for a few more minutes before trying again.

2 tablespoons canola oil

rectangular baking pan

Prepare the dough to proof

Cover with plastic wrap. If preparing in advance, let it chill in the refrigerator up to 24 hours.

Proof the dough

Transfer the pan to the middle shelf of the June Oven. Proof the dough at 80°F for 30 minutes, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow on-screen instructions to continue proofing. Note, if the dough is chilled, additional proofing time may be required.

Remove the dough from the June Oven

Remove the dough from the June Oven and set aside.

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 500°F on the Bake cook mode using the button below.

Fill the pan and add toppings

Gently press the dough down with your fingers to release some larger air bubbles. Top the dough with an even layer of pepperoni, if using, followed by the cubed jack and mozzarella, making sure to spread the toppings to the edges of the pan.

3 ounces pepperoni slices

6 ounces diced jack cheese

6 ounces diced mozzarella

Add the sauce

Dollop the sauce over the surface of the pizza or spread it into three lengthwise rows. Sprinkle the Italian seasoning over the rows of sauce.

¾ cup marinara sauce

1 teaspoon Italian seasoning

Bake the pizza

Transfer the pan to the middle shelf of the June Oven. Bake the pizza 15 minutes, until the cheese is bubbly and edges are dark. June will notify you when the pizza is ready. If desired, follow on-screen instructions to continue cooking.

Cool and transfer the pizza

Remove the pizza from the June Oven and let it cool 5 minutes in the pan. With a flip spatula or knife, loosen the edges of the pizza from the June Pan. Slide a flip spatula under the pizza and carefully transfer it to a chopping board.

silicone oven mitts

cooling rack

flip spatula

knife

chopping board

Serve

Cut the pizza into squares and serve hot.

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