Detroit Pizza: Description, Tips and Recipe
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Detroit Pizza is a glorious thing. Fortunately, you no longer need to be in Motor City to try it out (you also don’t have to pay a premium for order it online). We got a Detroit-style pizza recipe from Matt Hyland from Emmy squared, with expert advice and information on the tools you need to achieve the perfect crispy crust. The good news: no wood-fired oven or convection oven is necessary. It’s all in the pan.
For the uninitiated, Detroit-style pizza is recognizable by its rectangular shape and deeply crispy caramelized edges (âlike when a stick of mozzarella explodes in a deep fryer,â as Hyland puts it). The toppings cover it from one beautiful edge to the other – so there are no bare crusts to munch on or (depending on your inclinations) become pizza bones tossed on the plate. You will also usually see that the sauce is on the cheese, but depending on the other ingredients in the mixture, the reverse order may not be easy to spot.
Speaking of ingredients, the sauce is a standard tomato and the paste is made in the usual way, but soft and creamy. Wisconsin Brick Cheese is considered the good dairy topper. Since it can be hard to find in some places, however, a low moisture mozzarella will work as well. Some people defend a mixture of grated mozz and muenster or Monterey Jack to come closer to the flavor.
What is not negotiable is the pan. Legend has it that Detroit-style pizza was invented when an auto worker brought home a tray commonly used to hold spare parts at the factory to turn it into a pizza pan. While the story is incredibly short on the details, it’s a fact that the right pan is the key to getting those crispy edges. A deep rectangular blue steel pan made in Michigan (8 x 10 or 10 x 14 inches) is ideal.
You can make your own Pizza dough if you like, or use off-the-shelf – anyway, for an 8×10-inch pan, you’ll need a 10-ounce portion of dough (a little more for a slightly larger pan, or you can stretch for a thinner pizza if absolutely necessary). Lightly oil the pan and place the dough in it to relax at room temperature until it begins to relax; use your hands to coax it into the edges of the pan (and appreciate the lack of pressure of trying to stretch the perfect circle).
Let the dough rest for about half an hour once in the mold, then cover everything with grated cheese, making sure to go to the edges so that they are crisp against the hot metal. Place two strips of racing sauce along the entire length of the pizza and spread them a little with the bottom of a ladle.
Finally, sprinkle with the toppings of your choice: Emmy Squared’s ColonyÂ² Pie (as shown in the video above) features pickled jalapeÃ±os, thick pepperoni * that cooks in crispy cups full of greasy goodness and a shower of pecorino cheese to finish. When it comes out of the oven, it also receives a trickle of sweetness my dear, which is dynamite with the spicy elements of the pie.
* Pepperoni often goes under cheese and gravy on Detroit-style pizza, but for the crisper edges, keep it on top.
Heat this oven to 500 Â° F and give it enough time to reach temperature (at least 20 minutes). If you have a pizza stone, preheat it too and place the pan on it to help conduct the heat. Bake the pizza for about 8-11 minutes or until the edges look nicely caramelized, then remove from the oven, use a metal spatula to cut the pizza from the pan (since these edges are fused together with melted cheese), and lift onto a cooling grid to prevent the bottom from getting wet and soft.
You can transfer it to a cutting board to slice it, then put it back on the grill to keep it crisp.
Pro tip: use pliers Not only is it more fun than using kitchen towels or pot holders to take the pan out of the oven, but it also makes cleaning easier (no greasy silicones or oily cloth to handle). In addition, you are less likely to burn yourself.
Check out the cookbook Matt and his wife Emily wrote for more recipes and expert advice:
And learn more about the specific tools they use to Emmy Squared in this video: