Detroit Red Top

Explore the rich history and unique flavors of Detroit-style pizza—a hidden gem in the world of pizza-making. Invented in the 1940s by Gus Guerra, the owner of Buddy’s Rendezvous, this rectangular, thick, and fluffy delight hails from the Motor City. What sets Detroit-style pizza apart are the two cheeses—white Cheddar and brick—that generously line the pan’s edges, creating a crispy, golden-brown crust that perfectly complements the luscious toppings. The magic of this style lies not only in the cheeses but also in the special square blue-steel pans, originally designed for industrial ovens, which lend a truly authentic touch to this unique pizza. Soon, other pizzerias in Detroit, such as Shield’s and Cloverleaf, followed suit with their own versions, cementing Detroit-style pizza as a cherished local tradition. Join us as we dive into the magic of Detroit-style pizza with this simple yet delicious recipe.

INGREDIENTS:

• 1 (22-ounce/625-gram) ball Master Dough Without Starter
• 2 tablespoons (28 grams) of unsalted butter, at room temperature
• 2 tablespoons (28 grams) extra virgin olive oil
• TOMATO SAUCE
• 13 ounces (360 grams/generous 1½ cups) of ground tomatoes, preferably Tomato Magic or DiNapoli
• 4.5 ounces (125 grams/½ cup) tomato paste, preferably Bontá or Saporito Super Heavy Pizza Sauce
• 1½ teaspoons (7 grams) extra virgin olive oil
• Pinch of fine sea salt
• Pinch of dried oregano
• 7 ounces (200 grams) of brick cheese, shredded (2 cups)
• 7 ounces (200 grams) white Cheddar cheese, preferably Cabot, shredded (2 cups)
• Grated Pecorino Romano cheese, for dusting
• Dried oregano, for dusting
• Garlic Oil, for drizzling

PREPARATIONS:

1. Remove the dough ball from the refrigerator and let it warm to 50°F to 55°F at room temperature (approximately 1 hour).
2. Grease an 8½ by 12¼-inch seasoned black-steel Detroit pan with butter and olive oil.
3. Transfer the dough to the pan, coat both sides with oil, and press it outward into an even layer.
4. Let the dough rest and rise for 1 to 1½ hours.

INSTRUCTIONS:

1. Preheat the oven with two pizza stones or baking steels at 500°F for 1 hour.
2. Prepare the tomato sauce by combining all the ingredients and setting it aside.
3. Bake the dough in the pan on the top stone for 6 minutes.
4. Sprinkle brick cheese evenly over the dough and stack Cheddar cheese around the edges to rise slightly up the sides of the pan.
5. Sprinkle the remaining Cheddar cheese over the top.
6. Return the pan to the top stone and bake for about 7 minutes.
7. Rotate the pan 180 degrees and transfer it to the bottom stone for another 8 to 9 minutes until the cheese around the edges is charred.
8. Heat the tomato sauce over medium-low heat until hot.
9. Remove the pizza from the pan and place it on a cutting board.
10. Cut the pizza into quarters, ladle tomato sauce down the length, and finish with a dusting of pecorino, oregano, and a drizzle of garlic oil.

YIELD:

• One 8½ by 12¼-inch pizza, approximately 4 large rectangular pieces.

SPECIAL INSTRUCTIONS:

• Use seasoned black-steel Detroit pans for an authentic Detroit-style pizza.

TIPS:

1. Let the dough rise properly for a fluffy and delicious crust.
2. Ensure even coverage of cheeses, especially around the edges, for the perfect charred effect.

As we savor the sumptuous taste of Detroit-style pizza, we embark on a journey through the rich history of a beloved Motor City creation. Conceived in the 1940s by Gus Guerra at Buddy’s Rendezvous, this rectangular delight offers a blend of thick, fluffy crust and the mouthwatering allure of perfectly charred cheese. The magic of Detroit-style pizza lies in the harmony of two cheeses—white Cheddar and brick—that line the pan’s edges, creating a crispy, golden-brown crust that perfectly complements the flavorful toppings.

Detroit-style pizza was not content to remain a local treasure. Thanks to pioneers like Shawn Randazzo of the Detroit Style Pizza Company and former student Jeff Smokevitch, this unique style gained international recognition and popularity, captivating pizza enthusiasts worldwide. Today, Detroit-style pizza proudly stands as a rising star in the pizza business, cherished for its distinctive flavor and delightful texture.

This recipe lets you recreate the magic of Detroit-style pizza right in your kitchen. Begin with the Master Dough Without Starter and allow it to rise and rest patiently. Meanwhile, prepare the special seasoned black-steel Detroit pan with a generous coating of butter and olive oil, ensuring the perfect base for your pizza. As the dough bakes, the tantalizing aroma of rising crust and melting cheese fills the air, tantalizing your taste buds.

The moment of truth comes as you layer the brick and white Cheddar cheeses, giving them the height they need to create that signature charred effect along the edges. The baking process brings the pizza to life, with the crust setting and the cheese bubbling to perfection. Once you’ve crowned your creation with the rich tomato sauce, pecorino, and oregano, the result is a masterpiece that celebrates the true essence of Detroit-style pizza.

Gather your loved ones, slice the pizza into quarters, and watch as they delight in the symphony of flavors. Each bite offers a delightful contrast between the fluffy interior and the crispy, cheese-filled edges, invoking the essence of the iconic Motor City. Let this recipe become a part of your culinary repertoire, and share the magic of Detroit-style pizza with family and friends.

The Detroit-style pizza stands as a testament to the ingenuity and passion of those who crafted it. With a rich history and ever-growing popularity, this pizza has truly earned its place in the hearts of pizza enthusiasts worldwide. So, don your apron, preheat the oven, and embark on a delightful journey into the world of Detroit-style pizza—a taste of the past that continues to capture the imaginations and palates of generations to come.