Detroit Style Pizza
A sage original - detroit style pizza with homemade hot honey
Instructions
- 1
Prepare the Yeast Mixture
Heat 280ml water to 100°F (warm to the touch). Add 1 tsp yeast and let it bloom for 5-10 minutes until foamy.
- 2
Mix the Dough
In a large bowl, combine 400g flour and 1 tsp salt. Pour in the yeast mixture and mix until a shaggy dough forms. Let rest for 20 minutes.
- 3
Build Dough Strength (First Round)
After 20 minutes, perform 5-6 stretch-and-fold motions to develop gluten structure. If the dough is still sticky, cover and rest for another 20 minutes.
- 4
Build Dough Strength (Second Round)
Perform another 5-6 stretch-and-folds. Finish by tucking the edges underneath to form a smooth, round dough ball. Cover with a lid and refrigerate overnight for best results.
- 5
Make the Tomato Sauce
Heat 2-3 tbsp olive oil in a saucepan over medium heat. Add finely chopped garlic and sauté until fragrant but not browned. Add a good pinch of chili flakes and toast for a few seconds.
- 6
Build the Sauce
Stir in 1 heaped tsp tomato paste and mix thoroughly. Add 1 cup tomato purée, a pinch of black pepper, and 1 tbsp oregano. Cook on medium-low heat until thickened—when you scrape the pan with a spoon, it should leave a clear trail. Set aside to cool.
- 7
Preheat the Oven
Set your oven to its maximum temperature (typically 500-550°F/260-290°C). Once it reaches the temperature, let it continue heating for an additional 40 minutes to ensure the oven walls are fully saturated with heat.
- 8
Prepare the Pan and Dough
Generously coat an 11x17-inch baking tray with 3 tbsp olive oil. Remove dough from refrigerator and gently stretch it to fit the pan, pressing it into the corners. Cover with a damp towel and let rise in a warm spot for 30 minutes.
- 9
Assemble the Pizza
Layer in this order: First add your desired toppings directly onto the dough. Cover completely with 2.5 cups mozzarella and 1 cup cheddar cheese, pressing cheese all the way to the edges for caramelized corners. Add three parallel stripes of tomato sauce across the top. Finish with a generous handful of grated Parmesan.
- 10
Bake Until Golden
Bake for approximately 20 minutes, or until the cheese is deeply golden brown and the edges are caramelized and crispy. The cheese should be bubbling vigorously. Remove from oven and let rest for 2-3 minutes before slicing into 8 pieces.
Notes
• Hydration Level: This 70% hydration dough creates a denser, chewier texture compared to high-hydration Neapolitan styles. This gives Detroit-style pizza its characteristic substantial bite. • Overnight Fermentation: While not strictly required, overnight cold fermentation significantly improves flavor development and dough extensibility. • Cheese Placement: Detroit-style pizza is unique in that cheese goes directly on the dough before sauce. This protects the crust and creates the signature caramelized cheese “frico” on the edges. • Sauce Consistency: Keep the sauce thick to prevent a soggy crust. It should coat the back of a spoon rather than drip off. • Pan Preparation: Don’t skimp on the olive oil—it’s essential for achieving crispy, golden edges.
