Detroit-style pizza

Name: Detroit-style pizza
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Ingredients: 225 g strong white bread flour; 1 tsp caster sugar; 1 tsp easy bake yeast; 1 tsp sea salt flakes; Olive oil, for greasing

Move over, thin crust. Detroit-style pizza is here to steal the spotlight. Famous for its pillowy base and golden, crispy frico edges, this is comfort food at its finest. Start with the dough recipe from the brother-and-sister duo behind Sarv's Slice, who've "had people come for pizza three times in three days". Honestly, that's recommendation enough. Then dive into more of our pizza recipes for endless topping inspiration to keep pizza night exciting. Follow Sarv's slice on Instagram.

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Vegetarian

Serves4 (makes 1 pizza)
CourseMain meal
Prepare25 mins
Cook1 hr
Total time1 hr 25 mins
Plusproving + chilling + resting

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225g strong white bread flour
1 tsp caster sugar
1 tsp easy bake yeast
1 tsp sea salt flakes
Olive oil, for greasing

DETROIT SAUCE

400g can Mutti Finely Chopped Tomatoes
1 tsp onion granules
1 tsp garlic granules
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
Pinch chilli flakes
½ tsp extra virgin olive oil
1 tsp sea salt flakes
1 tsp caster sugar

FRICO

150g Galbani Cucina Mozzarella, grated
5 Monterey Jack 1840 Sliced Cheese, halved

For the dough, set up a stand mixer with the dough hook attachment. Tip the flour, sugar, yeast and 160ml warm water into the bowl. Start mixing on a slow speed. Once the dough has formed into a rough ball, add the salt, increase the speed to medium and knead again until smooth. You can also do this in a large bowl, using your hands to bring the dough together and knead it until it springs back to the touch.
Roll the dough into a smooth ball and transfer to a bowl greased with oil. Cover with a clean, damp cloth and leave in a warm place for about 2 hours or until doubled in size.
Grease and line the base and sides of a roughly 25x20cm roasting tin with baking parchment. Transfer the dough to the lined tin and gently press it out with your fingertips to fill the space. Leave to prove in a warm place for 2-3 hours or until the dough has completely filled the corners of the tin.
Meanwhile, make the Detroit sauce. In a pan, mix all the ingredients except the salt and sugar, then set over a medium heat and simmer for 30 minutes until reduced, stirring frequently. Once cooked, season with the salt and sugar and stir well.
Preheat the oven to 240ºC, gas mark 9, and put a large baking tray in to heat up. Put the tin with the dough on top of the hot tray and bake for 10-12 minutes until lightly golden. Use a sharp spatula to run around the edges and release the dough from the tin, taking care not to cut into it. Transfer to a wire rack to cool for 10 minutes.
Discard the baking parchment and return the empty tin to the oven for 5-8 minutes until piping hot. Remove from the oven and put the part cooked base back inside. Working quickly and carefully, press the slices of Monterey Jack firmly against the sides of the tin around the edge of the dough – that sizzle creates a crunchy frico. Then press the mozzarella on top of the dough across the middle of the pizza.
Bake for 6-7 minutes or until the cheese starts to turn golden brown. For a margherita, ladle the tomato sauce on top and bake for another 4 5 minutes. Or try some of our favourite toppings overleaf (skip the tomato sauce for the bianca pizza).

Cook’s tip

The geeky bit

The dough

Salt tightens gluten, so adding it slightly later helps the dough develop strength more easily in the early mixing stages. The dough should look smooth, glossy and elastic when ready, almost like soft-serve ice cream pulling away from the bowl. If it still looks rough or torn, keep mixing.

The tin

A deep metal tin traps heat around the dough. Generously oiling prevents sticking and helps create that fried, golden crust. Reheating the empty tin before adding the cheese means it immediately starts melting against the sides to create the famous frico edge.

The cheese

A combination of mozzarella and Monterey Jack gives the right balance of melt, stretch and caramelisation. The key is pressing the cheese firmly against the sides of the hot tin so it crisps, rather than just scattering it loosely.

The toppings

Too many wet toppings can weigh the pizza down and stop it baking properly. Ingredients like burrata, ricotta and fresh herbs are best added after baking. Let the pizza rest for a few minutes before slicing.

Typical values per serving when made using specific products in recipe