Pizza Expo is almost here, so it’s time to pay homage to a style that won it all several years ago: Detroit.
I remember having Shawn Randazzo in one of my seminars several years ago and telling the audience that this guy may win it all the next day … and he did. The following year Jeff Smokevitch won with his Detroit pizza. It was a style that was relatively new to the competition circuit, and it was a beginning of a renaissance. Here is a recipe of one of the most popular Detroit pizzas at my restaurants. I call it The Motorhead. Enjoy!
Tony's Trending Recipe: Detroit Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 1 18-ounce dough ball
- 8 ounces white cheddar
- 6 ounces brick cheese
- 2 ounces whole-milk mozzarella
- 8 ounces tomato sauce
- 2 ounces cup-n-char pepperoni
- 1 ounce sliced Italian salami
- 1.75 ounces mushroom
- 2 ounces pre-cooked bacon pieces
- 2 ounces raw Italian sausage (nickel size)
- 1½ ounces ricotta
- .2 ounces basil chiffonade
- Non salted butter or Crisco
- Grated Romano
- Dry Oregano
- Olive oil
Instructions
- Mix white cheddar, brick, and mozzarella cheese together in a bowl and set aside.
- Warm sauce over medium heat with a drizzle of oil. Continuously stir and keep warm.
- Butter a 10 x 14 Detroit pan.
- Push dough out to the corners of pan. Make sure dough is coated in butter or Crisco. Allow dough to rise in a warm area for 1-1½ hours.
- Par-bake pizza in a 525-550 F oven.
- Remove pizza from oven and place the following ingredients on it in this order: salami, mushrooms, pepperoni, bacon and sausage. Make sure you leave a ½-inch border of the ingredients away from the cheese.
- Evenly spread your cheese on the entire pizza to the edge of the pan. Carefully push the cheese to the edge and build up an inner wall against the pan.
- By building the cheese against the inner wall of the pan you will achieve a nice crown of toasted caramelized cheese if baked right. Continue to cook the pizza.
- When finished, carefully chisel the pizza out of the pan using a thin metal spatula. You may need to let the pizza sit for a few minutes after the bake before doing this. It will allow the edges to come off easier.
- Cut into desired slices. I prefer four so everyone gets a corner.
- Add sauce in two stripes over the top of the pizza.
- Finish with Romano, dollops of ricotta, basil and oregano.
DIVE DEEPER: Read Detroit Style Pizza: A Guide to Detroit Pizza
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