Tony’s Trending Recipe: Detroit Pizza

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Pizzas

February 27, 2020

Tony’s Trending Recipe: Detroit Pizza

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.