Detroit style pizza is baked in a rectangular pan with oil on the bottom and cheese all the way to the edge to create a caramely-crisp crust.
detroit style pizza
- 1 pizza dough
- 6 ounces shredded part-skim mozzarella cheese
- 6 ounces shredded wisconsin brick cheese or sliced muenster cheese
- one 15-ounce can no-salt-added crushed tomatoes
- 1/2 teaspoon dried italian seasoning
- 1/2 teaspoon sugar
- salt & pepper
- olive oil
preheat the oven to 450 degrees.
brush a 10-by-14-inch metal baking pan with olive oil, then press the dough into the pan until it's consistently even throughout the pan.
if the dough keeps pulling back from the edges, cover it loosely with a kitchen towel and let it sit for 15 minutes, then go back and finish pressing the dough to the edges of the pan.
top pizza with the sliced muenster and then the shredded mozzarella, spreading the cheese all the way to the edges
bake the pizza for 15 to 20 minutes.
the bottom crust should be golden brown, with caramelized cheese all along the edges.
meanwhile, make the sauce:
combine the crushed tomatoes, dried italian seasoning, sugar, salt and pepper in a medium saucepan over medium heat, stirring until well blended.
reduce the heat to low to keep it warm.
once the pie is fully baked, use large spatulas to loosen the whole pizza from the pan and transfer it to a cutting board; let it rest for a minute, then cut it into squares and spoon the warm tomato sauce on top (a large spoonful or two per serving).