Those who love a thick yet incredibly light pizza with tons of cheese, sauce, and pepperoni that makes you want to lick your fingers after each bite have found the right place, because today we are talking about the delicious detroit-style pizza.
What is Detroit-style pizza?
This style of pizza is recognized by its form, as it is baked in a high rectangular pan. The dough typically consists of flour, water, yeast, salt, and sugar. The cheese used in the original recipe is Wisconsin brick cheese.
The dough is spread into an oiled rectangular pan after several hours of fermentation, where it rises further. Once the dough is ready, it is typically topped with cheese, pepperoni, and then tomato sauce. Traditionally cooked in gas ovens and now also in electric ones, it’s baked at temperatures between 482 °F – 575°F (250-300 °C) for 15-20 minutes. Warm tomato sauce is added to the pizza after baking, which — together with a frico — typifies the Detroit-style pizza.
The use of Wisconsin brick cheese instead of the more traditional mozzarella, and the layering order—cheese directly on the dough, followed by pepperoni, and then sauce dolloped on top just before or after baking—distinguishes Detroit-style pizza from other styles.
The origin of the Detroit-style pizza
As the name implies, the Detroit-style pizza originated in Detroit, USA. In the late 1940’s, restaurant owner Gus Guerra and his wife Anna decided to try something new. With a make-shift rectangular pizza pan, they created a thick, square pizza with a crispy, caramelized cheese crust hugging the edges – now known as a signature characteristic of the Detroit-style pizza. Quickly, the pizza gained popularity for its delicious taste and unique approach.
Frico
A good Detroit-style pizza is light and soft, has quality toppings, and features a crispy edge from the melted cheese. These characteristics are the most important aspects of a Detroit pizza, but in recent years the cheese crown, that crispy edge (also known as frico) is gaining popularity. The cheese that is used melts along the edges, resulting in a very crispy crust. If the cheese crust reaches above the pizza, it’s called frico. A Detroit pizza does not necessarily require a cheese crown to be called “good”. Without the crown, it is equally good, but some pizza enthusiasts do strive to produce a Detroit pizza with one.
There are two ways to bake a Detroit pizza. First, you can choose to top the dough with any of your favorite toppings and bake it off. Alternatively, you can pre-bake the dough without toppings, then line it with toppings and continue to bake. It is best to pre-bake if you are aiming for a frico.
The kneading process of a detroit-pizza dough is pretty straightforward but the simplicity of the process is not reflected in the end-result of this delicious pizza style.
Cold fermentation
Detroit pizza dough is usually allowed a bulk fermentation at room temperature to rise until doubled. But employing cold fermentation, where the dough is allowed to slowly rise in the refrigerator (usually over several hours to a couple of days), can enhance the flavor complexities of the crust due to prolonged yeast activity. This process also makes the dough easier to handle and can contribute to better browning and texture characteristics when baked.
Tools
You don’t need a lot to create your own Detroit-style pizza. Here’s all the tools you’ll need:
- Pizza Pan
- Dough Roller
- Kitchen Scale
- Mixing Bowl
- Dusting Flour/Semolina
- Olive Oil
- Plastic Wrap
- Oven
Now that you’ve been introduced to the delightful world of Detroit-style pizza, with its thick, airy crust, and iconic cheese-laden frico, you might be wondering what’s next. Fear not, pizza enthusiasts! We’re ready to take you from reading to baking in no time. Our next article will offer a step-by-step course on crafting your very own Detroit-style pizza at home. From kneading the dough to achieving that perfectly crispy edge, we’ve got you covered. Click here if you want make pizza dough.
