Detroit-Style Pizza

Get ready to experience pizza perfection – Detroit-style! With its signature crispy, cheesy corners and pillowy soft interior, this isn’t just another pizza recipe. It’s an edible masterpiece that’ll have you rethinking everything you know about homemade pizza.

What makes Detroit-style pizza special? It’s all about that distinctive rectangular shape, the reverse layering (cheese before sauce!), and those irresistible caramelized edges. The combination of provolone and brick cheese creates an unforgettable crispy, lacy crust that’s pure pizza magic.

Ingredients

For the Dough:

• 1 (17.6-ounce) DeLallo Pizza Dough Kit
• 1¼ cups lukewarm water

For the Toppings:

• 8 ounces DeLallo San Marzano Style Crushed Tomatoes
• ½ lb shredded provolone cheese
• ½ lb shredded brick cheese
• 3 ounces DeLallo Sliced Pepperoni

For Finishing:

• ¼ cup fresh chopped Italian parsley
• 1 tablespoon DeLallo Pizza Seasoning Spice Shaker
• Fresh parmesan cheese for sprinkling

Steps

1. Combine the flour mix and yeast packet in a large mixing bowl with 1¼ cups lukewarm water (110°F/43°C). Mix with a fork until shaggy dough forms. The water temperature is crucial – too hot will kill the yeast, too cold won’t activate it.
2. Knead by hand for 3 minutes until dough becomes soft and smooth. Test readiness by pressing with your finger – the dough should slowly spring back. Transfer to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm spot (75-80°F/24-27°C) for 45 minutes or until doubled.
3. Preheat oven to 500°F (260°C). Thoroughly grease a 13″ x 9″ high-sided cake pan with oil, ensuring sides are 2½-3 inches tall. The high sides are essential for proper cheese caramelization.
4. Press dough into pan, stretching to reach corners. If dough springs back, let rest 5 minutes and try again. Cover and let rise 10 minutes in a warm spot.
5. Layer cheeses evenly to edges – this is key for those signature crispy corners. Create 3-4 rows of crushed tomatoes, leaving some cheese exposed. Top with pepperoni. Bake 20 minutes until cheese is bubbly and edges are dark golden brown.
6. Let cool in pan 10 minutes – this helps set the bottom crust. Use a spatula to carefully release edges, transfer to cutting board, and cut into squares. Finish with seasonings, parsley, and parmesan.

Smart Swaps

• Use part-skim mozzarella instead of brick cheese (reduces fat while maintaining melt)
• Try turkey pepperoni to cut calories by 50%

Make It Diabetes-Friendly

• Use whole wheat pizza dough (reduces net carbs by 30%)
• Limit to 2 rows of sauce to reduce sugar content
• Add extra vegetables like mushrooms and peppers to increase fiber
• Stick to 1/6 portion size (approximately 45g carbs per slice)

Pro Tips

• Let dough come to room temperature if refrigerated
• Oil your hands when stretching dough to prevent sticking
• Use freshly shredded cheese – pre-shredded has anti-caking agents that affect melting