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Still, if you don't want a dedicated pizza pan, I found that you can get decent results from a pair of deep, well-seasoned or nonstick 8- by 8-inch cake pans. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Awards from local and national publications line the walls of each restaurant, and more are added every year as Buddy’s continues its culinary legacy.
Adam is right that high hydration is a great way to go (though I ended up scaling my water back to around 73% instead of 75%), but I wasn't fully convinced about the all-purpose flour. Mini Peel in Stainless Steel with plastic handle, for removing Detroit Style Pizza Pans and other pans from the oven. Add the tomatoes and sugar, bring to a simmer, and cook until the juices have reduced significantly and you have about 3 cups of sauce, about 20 minutes. Update 2/10/2023: After many experiments, I find I can get a light, airy dough when I do a room-temperature overnight rise, followed by a room-temperature proof. I used cubed aged provolone that I found at my local Italian market, but if you can’t find, no worries, just replace it with more mozzarella.I think the key steps are to ensure the dough proofs properly in the pan: so, if you have time, I’d give it the 4 hours in the pan before topping it and baking it. The only pizza I’ve ever seen with the sauce on top is Chicago-style stuffed pizza, which, when baked, is covered in aluminum foil to keep sauce from burning. Add your toppings of choice next and spread the grated low-moisture mozzarella all over the pizza ensuring it touches the edges of the pizza so we get the crispy edges when it bakes. I followed the instructions for visual competition vs recommended time – I ended up cooking about 22 minutes but I believe it’s because I added mushrooms which increased the water content. Many people note that Detroit pizza has a buttery flavor despite containing no butter at all; that flavor comes from the brick cheese fat.
If you have a powerful food processor (our review of the best food processors is right here) and are making only a couple batches of dough, it'll leave the stand mixer in the dust. However, it's generally considered wise to oil pans as this helps to create a non-stick finish as well as darkening the pan. If you do have food stick to the pan, soak the pan in hot soapy water and rub with a non-abrasive type scrubber.A tip from Emily Hyland: grease the pan with butter because the milk solids in the butter encourage a deeper browning in the crust than oil. Bake until the top is starting to brown and the edges are crispy, which should take about 15-20 minutes.
I’ve been trying to find the perfect Detroit style pizza recipe and they’ve never really quite been there until now. I first became aware of it back in 2008, when former Serious Eats editor and current bar pie specialist Adam Kuban included it in his exhaustive pizza style guide, but it wasn't until the following year, during my annual Michigan hunting trip, that I tasted it for the first time, at a Buddy's in Detroit. Mix and knead all the dough ingredients — by hand, mixer, or bread machine set to the dough cycle — until a shaggy dough forms.Dark coated pans tend to produce a little darker crust bake so you may need to adjust your temperature down or shorten your cooking time.
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