Do you like deep dish pizza? Do you like focaccia? Then this Detroit Style Pizza (My Way) is the perfect pizza for you. Soft chewy bread topped with tons of (I mean tons of) cheese to satisfy any of your pizza craving!
Hello guys, I’m very excited to share a recipe that has become my hubby’s favorite! It’s Detroit Style Pizza – My Way! I was inspired by Detroit-Style Pepperoni Pizza by Jeff Mauro from Kitchen. When I first watched the show, I immediately wanted to make the pizza knowing my hubby LOVES deep dish style pizza. But of course, I doctored it up in a way that hubby and I both would enjoy. That’s how Detroit style pizza- My way was created.
I have been using this pizza dough recipe from Chef in Training. This recipe has never failed me. It’s great for making thin crust pizza, deep dish pizza, and of course, Detroit Style Pizza- My Way! I was actually running out of all purpose flour so instead of using 5 cups of AP flour, I used 4 cups of AP flour and 1 cup of whole wheat flour to make the dough.
You only need 2/3 of the dough to make my pizza but this dough freezes so well so I stashed mine for quick appetizer in the future 😉
The key to preparing for the dough in the pan is adding generous amount of olive oil in the pan. Think of it as making a focaccia bread. Olive oil should not only cover the bottom of the pan but also all sides as well. This will help you remove the melted cheese crust later.
On top of your stretched dough in the pan, spread heaping cup of shredded mozzarella cheese. Then add pepperoni slices. I stack three to four slices together and placed it on the dough. Add the tomato slices, sprinkle dried basil, sprinkle the rest of the mozzarella cheese, then sprinkle the Monterey jack cheese cubes.
Bake these beauty in 450F oven for 17 to 20 minutes until you can see these golden melted cheese crust on the edge of the pan.
Because the bread is very soft and almost fluffy, you don’t feel like you are eating something heavy. Not spreading pizza sauce all over the dough prevents from having soggy pizza crust. The tomato slices give just a right amount of tomato flavor that won’t interfere with other flavors like cheese and pepperoni.
This Detroit Style Pizza- My Way is a perfect marriage of focaccia bread with healthy amount of cheese that you get from deep dish pizza. Next time you crave pizza, you gotta try this recipe. Happy eating, my friends.Print
Detroit Style Pizza (deep dish pizza meets focaccia) – My Way
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 to 6 servings 1x
- Category: Main course
- Method: Bake
- Cuisine: American
- Pizza dough (enough to make one extra large pizza)
- 3 tablespoons olive oil
- 2 cups shredded mozzarella cheese
- one package of pepperoni slice (7 ounces)
- 3–4 small size Roma tomato, sliced
- 1 teaspoon dried basil
- 5–6 ounces Monterey Jack cheese, cubed
- Preheat the oven to 450F.
- In a non-stick metal cake pan (13 x 9 inches) add 3 tablespoons of olive oil and coat the pan. Make sure to coat the bottom and all sides of the pan.
- Stretch the prepared pizza dough to cover the bottom of the pan. Use your finger tips and poke it generously as you are making focaccia bread.
- Spread about heaping cup of shredded mozzarella cheese on top of the dough.
- Place pepperoni and tomato slices.
- Sprinkle with dried basil.
- Top with rest of the shredded mozzarella cheese and Monterey Jack cheese cubes.
- Bake for 17 to 20 minutes until all the cheese is melted and forms a crust on the edge of the pan.
- Take it out of the pan and let it cool slightly. Take the pizza out of the pan (you might have to use a wooden spoon to loosen up/scrape up the melted cheese). Slice the pizza into squares and serve warm.
Keywords: Detroit style pizza