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To Make the Dough in a Food Processor: Combine flour, yeast, and salt in the bowl of a food processor and pulse to combine. I generally recommend using whole peeled tomatoes that you crush yourself by hand, as whole peeled tomatoes exhibit more consistency than other types of processed tomatoes. But in this case, without a food mill, it's hard to get the uniform crushed texture that you want in Detroit-style pizza sauce, so I opted for canned crushed tomatoes instead. Starting in early 2016 or so, everyone seemed to be talking about it or writing about it or opening up restaurants devoted to it. In 2020, four Detroit-area restaurants, Buddy's, Supino Pizzeria, Loui's Pizza, and Cloverleaf Pizza, were listed in the 101 Best Pizzas in America by The Daily Meal.
Mix and knead all the dough ingredients — by hand, mixer, or bread machine set to the dough cycle — until a shaggy dough forms. Transfer to the oven to bake for 7 minutes, rotate it at the 7-minute mark to ensure even baking and then bake for an additional 7 minutes. Creating the foundation of better life through better food: Food cooked in our pans will retain the integrity of the chef's intentions. Many people note that Detroit pizza has a buttery flavor despite containing no butter at all; that flavor comes from the brick cheese fat. Baked in forged-steel pans borrowed from local automotive plants, they were able to produce a very light and crispy crust which is now known as Detroit-Style Pizza.During that overnight rest, yeast multiplies and produces bubbles of carbon dioxide that slowly expand and rise, in effect kneading the dough for you. That's not a bad way to do it, but I prefer the cosmic oneness that the pizza achieves when the cheese and sauce are cooked together. On top of the cheese is a sweet, thick tomato sauce, seasoned with plenty of garlic and spices and often applied in heavy parallel bands. If you have a straight-sided vessel, transfer the dough to it; then cover it with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 8 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen) or until the dough has roughly doubled in volume. Not so rustic as, say, a focaccia, but not quite as soft and fluffy as a New York–style Sicilian slice.
Swapping out that all-purpose flour for bread flour (I used King Arthur bread flour) was the real key, producing a crumb structure that was relatively open and chewy, but still squarely on the Detroit pizza end of the scale as opposed to the focaccia end. That’s why we offer the same Authentic Steel Pans that have been used for baking Authentic Detroit Style Pizzas for over six decades. We have a Koda 16 we have been pushing out neopolitan style comfortably for a few months now and my wife is now asking for Detroit style pizza. If it's unavailable, you can use a combination of Jack or young cheddar and low-moisture mozzarella.Uncover the dough and spread the pizza sauce on top of the pizza dough, smoothing it out until it reaches the edges. Pan: I hate to encourage spending money on yet another piece of equipment, but a Lloyd Detroit-Style pizza pan does make a difference. Consider holding back some of the water (25 grams or so) during the mixing process to ensure you don’t end up with a soupy mess. The toppings: The pickled jalapeño and pepperoni pizza below is inspired by “The Colony” served at several of the Matt and Emily Hyland pizza restaurants, the recipe for which also can be found in their book, EMILY: The Cookbook.
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