Detroit Style Pizza
Prepare this Detroit Style Pizza on your BBQ grill or smoker. Buttery and airy Sicilian style crust is topped with melted Wisconsin brick cheese that provides that perfect caramelized cheese crust, before finishing with an herb loaded pizza sauce.
Equipment
- Detroit Pizza Pan
Ingredients
- 12 Ounces Brick Cheese cubed or shredded
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
Dough
- 300 grams Bread or Pizza Flour
- 210 grams Water divided
- 3 grams Active Dry Yeast
- 6 grams Salt About 1.25 teaspoons
Sauce
- 28 Ounce Can Crushed Italian Tomatoes
- 3 Tablespoons Butter
- 1 Tablespoon White Sugar
- 2 teaspoons Oregano
- 2 Cloves Garlic Minced
- 1 teaspoon Onion Powder
- ½ teaspoon Basil
- ¼ teaspoon Salt
- ¼ teaspoon Crushed Red Pepper
Instructions
Prepare the Dough
- You will need a total of 210 grams of water for the dough. About ¼ cup of the water should be warm (about 95-110 degrees) and the remaining water should be cold.
- Mix the yeast in the warm water until foamy.
- Add the flour to a stand mixer of food processor with a dough hook.
- While mixing, add the warm water with the yeast and then most of the cold water. Use the remaining cold water to rinse the bowl with the yeast and add to the mixing bowl.
- Mix for about a minute then stop and scrape the sides of the bowl to incorporate all of the dough.
- Mix for 2 minutes then add the salt to the dough.
- Continue to knead the dough in the mixer for 10 minutes. See Note 1.
- After kneading the dough cover with a damp, warm towel and allow the dough to rest for thirty minutes. See Note 2.
Prepare the Sauce
- Combine the sauce ingredients in a small pan and bring to a simmer. Simmer for about 5 minutes, until the butter is melted. Remove from the heat.
Preparing the Detroit Style Pizza
- Grease the Detroit style pizza pan with the 1 tablespoon of butter and 1 tablespoon of oil.
- Spread the dough in the pan trying to reach all of the edges and corners (in may not quite reach at this point). Cover the pan and rest the dough of 45 minutes.
- After 45 minutes respread the dough to the edges and degas the dough by gently pressing it. Recover and allow to rest for 1 hour.
- Prepare your smoker, grill, or oven for indirect heat and preheat to 500 degrees.
- Par bake the dough in the pan for 4-6 minutes.
- Remove from the smoker and top with your pizza toppings and the cheese, reserving about ½ cup of the cheese. See Note 3.
- Bake the pizza for 5 minutes then rotate the pan 180 degrees and place the remaining cheese along the border of the pizza.
- Bake for 5-7 minutes until the cheese is melted and bubbly and the cheese crust is slightly charred.
- Top the pizza with about 1.5 cups of the sauce and cut into rectangles for serving.
Notes
Note 1: You can hand knead the dough, however, this is a higher moisture dough so you may need to slightly flour the surface of the dough and your hands to keep it from sticking.
Note 2: After the initial rest, the dough may be covered and refrigerated for up to 4 days. If using refrigerated dough, allow a couple hours for the dough to come to room temperature before proceeding with the recipe.
Note 3: For a more charred crust place the cheese along the edge of the pizza at the same time as the rest of the cheese and toppings.
Nutrition
Calories: 609kcalCarbohydrates: 64gProtein: 26gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 38mgSodium: 998mgPotassium: 559mgFiber: 5gSugar: 10gVitamin A: 665IUVitamin C: 15mgCalcium: 220mgIron: 5mg
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