For burnished, lacy, cheesy edges and a tender-yet-chewy crust.
Using a high-hydration dough made with bread flour gives you pizza with a tender-yet-chewy, extra-crisp crust.
When did Detroit pizza become a thing? I mean, I know that rectangular pan pizzas have been served in the Motor City since at least 1946, when, according to, bar owner Gus Guerra and his wife, Anna, decided to throw a batch of her mother's Sicilian dough into a blue steel pan, originally used to carry auto parts, and bake it with cheese and sauce. The pizza emerged with a blackened, lacy, crispy cheese crust all the way around the edges, and a new pizza style was born.
** NB: No-knead is still a fantastic way to make pizza or bread if a rustic crumb is what you're after!years ago while exploring hydration levels in Detroit-style dough. According to him, using all-purpose flour and a super-high hydration level of 75% is the key. I mixed up another batch, this time using my stand mixer to make the dough.
Adam is right that high hydration is a great way to go , but I wasn't fully convinced about the all-purpose flour. Because all-purpose flour is relatively low in protein, it produces a light, very tender crumb that doesn't have quite the chew or pull I was looking for.Swapping out that all-purpose flour for bread flour was the real key, producing a crumb structure that was relatively open and chewy, but still squarely on the Detroit pizza end of the scale as opposed to the focaccia end.
I wondered if the shape of the cheese wasn't the only issue. Up until now, I'd been cooking my pizza in standard aluminum rimmed baking sheets. Maybe there is some truth to what people say about those special Detroit pans being the secret ingredient in Detroit pizza?is a deep, 10- by 14-inch rectangle of metal with black surfaces and sides that flare gently away from the bottom.
****** Little CA-living brag here: The very best sauce I made was from the San Marzanos I grew and canned myself last summer. Thpbhbpbhpbphpbtbh.
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