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–+ servings
Excellent airy crust!

Detroit-Style Pizza Recipe with Whole Food's Pizza Dough

Todd Mitchell
A recipe for a fluffy pan pizza made in the Detroit style using Whole Food's Pizza Dough. One package of dough makes a pizza to fit a 13" x 9" cake pan.
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Prep Time 1 day 1 hour
Cook Time 14 minutes
Resting time (2 periods) 30 minutes
Total Time 1 day 1 hour 44 minutes
Course Main Course
Cuisine American, Italian
Servings 4 People
Calories 563 kcal

Equipment

  • 1 13" x 9" Cake Pan
  • 1 Sauce Pan
  • 1 Pizza Scissors (Optional)
  • 1 Blender (only required if the canned tomatoes are chunky)

Ingredients
  

  • 22 ounces Pizza dough Whole Food's Pizza Dough - one package
  • 1 tablespoon salted butter (unsalted if you prefer)
  • ½ tablespoon olive oil extra virgin

Detroit Pizza Sauce

  • 11 ounces tomato sauce crushed or pureed (use a high quality brand)
  • 4 ounces tomato paste (use a high quality brand)
  • 1 pinch oregano dried
  • ¼ cup basil leaves fresh, chopped (or 2 teaspoons of dried)
  • 1 teaspoon olive oil extra virgin

Detroit Pizza Cheese

  • 2 cups Wisconsin Brick cheese grated (Munster is a suitable alternative)
  • 1.5 cups white cheddar cheese grated

Additional Toppings

  • 18 slices Pepperoni (mini cups preferred)
  • 1 tablespoon Pecorino cheese grated (adjust to taste)
  • 1 pinch oregano dried

Instructions
 

Prepare the Pan

  • Using the cold butter in your fingers, rub it over the entire surface of the cake pan. It will melt as you work it and use your fingers to make sure that it completely covers the bottom and the sides of the pan all the way to the top.
    Butter the pan!
  • Drizzle 1/2 tablespoon of olive oil into the center of the pan on top of the butter.
    Olive oil in pan

Preparing the Dough

  • Remove the dough from the refrigerator and remove from the packaging. You'll need two packages to get the 22 ounces you need.
    Whole Foods Pizza Dough
  • Ball and stretch the dough into a thick oval.
  • Place the dough in the pan.
    Place the dough in the pan.
  • Gently flip the dough over so both sides are oiled.
  • Gently using the fingers of both hands, press the dough outward (not pulling) to stretch the dough into an oval.
    The oiled dough in the pan.
  • Cover the pan on the countertop for about 20 hours.

Prepare the Oven and Toppings

  • Preheat your oven to 500°F. If you have a pizza stone big enough, you can cook the pizza in the pan on top of the pizza stone.
  • Prepare your toppings: grate the cheese, pull out the pepperoni (if you're using it), and prepare the sauce.

Making Detroit Pizza Sauce

  • If your crushed tomatoes are chunky, you will want to blend them before the next step.
  • Combine the pizza sauce ingredients in a sauce pan: crushed tomatoes, tomato paste, olive oil, oregano, sea salt.
    Add your seasoning - oregano and basil.
  • Stir the sauce thoroughly.
    Reduce heat and allow to thicken.
  • When the pizza goes into the oven (next step), begin to warm the sauce at low heat to thicken slightly.
    Making Detroit pizza sauce.

Cooking the Detroit Pizza

  • Uncover the dough. Pinch any large bubbles to pop them.
    The dough was slightly over-fermented after 24 hours.
  • Place the pizza pan in the oven. If you have a pizza stone, place the pan on the stone for the most even heat. Cook for 5 minutes.
    Place the pizza in the oven.
  • While the pizza is cooking, begin warming the sauce (as per above).
    Making Detroit pizza sauce.
  • Remove the pizza pan from the oven and place on top of the stove or on a large wooden cutting board.
    Remove from the oven after 6 minutes. The dough will have risen to fill the pan.
  • Distribute the cheddar cheese around the edge of the pizza so that it's touching the edge of the pan. The cheese is supposed to melt down the sides.
    Sharp white cheddar around the edges.
  • Distribute the Brick (or Munster) cheese over the top of the rest of the pizza.
    Wisconsin Brick over the center.
  • Rotate the pan 180° and return it to the oven. Do not place it on the pizza stone. Cook for 7 minutes.
  • Remove the pizza from the oven.
    Melted cheese is ready for racing stripes!
  • Using a soup spoon, make 2 "racing stripes" of sauce lengthwise across the pizza.
    Time for racing stripes.
  • Rotate the pizza pan 180° and return it to the oven back on the pizza stone (if you have one). Bake for another 5 minutes and turn off the oven.
  • When the top of the crust is golden and the cheese is browning, remove the pan and quickly use a plastic spatula to separate the pizza from the pan. Once the spatula can go around the entire pizza, use the spatula to lift and slide it out of the pan onto a large cutting board.
    Use a plastic spatula to separate the pizza from the pan.
  • Allow the pizza to rest for about 3-5 minutes so that the cheese can harden before cutting.
  • While waiting, put the extra sauce into ramekins or bowls for dipping.
  • Cut the pizza into slices or squares and serve.
  • Add additional Oregano, fresh basil, and grated Pecorino cheese to taste and serve.
    Detroit-Style Pizza with Whole Foods Pizza Dough.

Notes

This pizza fits a 13" x 9" standard cake pan.

Nutrition

Calories: 563kcalCarbohydrates: 19gProtein: 29gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 114mgSodium: 1515mgPotassium: 669mgFiber: 3gSugar: 7gVitamin A: 1939IUVitamin C: 12mgCalcium: 745mgIron: 3mg
Keyword Detroit Style Pizza, Pan Pizza
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