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Emmy Squared Detroit Style Pizza Recipe

yield: 3 8.5 x 11.5-inch pies

Special Equipment

  • Special Equipment: a high-powered blender
  • a baking steel or a pizza stone (see baker's notes)
  • 3 Detroit style pizza pans (see baker's notes)


For the Red Sauce

  • 1 ½ tablespoons olive oil
  • cup around 1 ounce finely chopped yellow onion
  • 3 garlic cloves roughly chopped
  • ¼ cup 2 ounces dry white wine
  • 1 15-ounce can crushed tomatoes
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon dried oregano

For the Detroit Pizza Dough

  • ¼ cup 2 ounces warm water, between 105°F to 115°F
  • 1 teaspoon granulated sugar
  • 1 teaspoon instant yeast
  • 1 ¼ cup 10 ounces cold water
  • 4 cups plus 1 tablespoon (18.70 ounces) bread flour
  • 2 ¼ teaspoons kosher salt
  • 1 ½ tablespoons canola oil
  • For the Colony Squared Pizzas
  • 1 cup shredded mild cheddar
  • 1 cup shredded low-moisture mozzarella
  • 1 ½ cups Red Sauce recipe above
  • 6 tablespoons freshly grated pecorino romano
  • 1 cup thin pepperoni slices see baker's notes
  • 3 tablespoons hot honey see baker's notes
  • fresh basil


For the Red Sauce

  • Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent but not browned, about 3 minutes. Stir in the garlic and pour in the wine. Increase the heat to high and boil until the wine is reduced by half, 3 to 5 minutes.
  • Pour the mixture into a blender and add the tomatoes, salt, and oregano. Pulse just to combine. Store the sauce in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

For the Detroit Pizza Dough

  • Start the dough 24 to 48 hours before making the pizzas. Use a rubber spatula to mix the warm water, sugar, and yeast in the bowl of a stand mixer fitted with a dough hook and let stand for 5 minutes. After 5 minutes, the mixture should look frothy. Add the cold water and mix to combine.
  • Sprinkle the flour and salt over the mixture. Turn the mixer on to medium and mix just until the dough comes together. Leave the hook in place and drape a kitchen towel around the open top of the bowl to cover it. Let the dough stand for 10 minutes.
  • After 10 minutes, remove the towel and turn the mixer back on to medium-low speed. Knead the dough, occasionally using the spatula to pull down the dough if it climbs up the hook, until the dough is smooth and elastic, 6 to 8 minutes. At this point, the dough will be soft, sticky, and easily pull away from the sides of the bowl. Increase the mixer to medium-high and drizzle in the oil, kneading until absorbed, about 2 minutes.
  • Use the spatula to scrape out the dough onto a lightly floured counter. Spray the inside of the mixer bowl with a light coating of cooking spray. Place the dough back in the bowl and cover the top of the bowl with plastic wrap. Refrigerate for at least 8 hours, preferably overnight, but no longer than 48 hours.

Proofing the Pizza Dough

  • Once the dough is chilled, use a rubber spatula to scrape the dough onto lightly floured counter. Place the mixer bowl on a digital scale and tare the scale so it reads "0"; place the dough back in the bowl to weigh it. The dough should weigh around 31.75 ounces. Use a bench scraper to divide the dough into three smaller portions, each weighing around 10.50 ounces.
  • Prepare three Detroit style pizza pans by generously spraying with cooking spray. Place a dough portion in the center of each pan. Pat each dough portion to stretch and spread it across the surface of its pan. You'll need to flour your hands occasionally to prevent the dough from sticking. At first, it will seem like each pan does not have enough dough for it to reach the edges—spread it as much as you can without tearing, then move on to the next pan, and the one after that. Return to dough and stretch it out again. It should be able to reach the edges this time. If not, let it rest a little more, switching from pan to pan, and trying again.
  • Cover each pan with plastic wrap and secure it in place with rubber bands at the opposite ends. Let the dough rise at room temperature until the dough looks slightly puffy but not doubled, about 1 ½ hours. After that, transfer the pans with the dough to the refrigerator to chill for at least 2 hours or up to 36 hours before assembling into Detroit pizza.

Assembling and Baking the Pizzas

  • At least 2 hours before baking the pizzas, place a baking steel or a pizza stone in the bottom third of the oven and preheat the oven to 550℉. If your oven has a convection fan option, now's the time to use it!
  • Remove one pizza pan from the refrigerator (keep the others in the fridge!) and discard the plastic wrap. Mix ⅓ cup cheddar and ⅓ cup mozzarella in a small bowl. Sprinkle about two-thirds of the cheese heavily around the edges of the pan and evenly scatter the remainder in the central section of the dough. Using ½ cup of Red Sauce, spoon two strips onto the pizza—each strip should be around 1 ½ inches wide, with about 1 inch between them. Sprinkle with 2 tablespoons pecorino romano and scatter with ⅓ cup pepperoni slices (it will seem like a lot of pepperoni, but the pepperoni will shrink and shrivel in the oven).
  • Place the pan onto the steel or stone in the oven and bake for about 10 minutes, or until the top of the pie is golden brown with crisp edges. Remove the pan from the oven and let stand on a wire rack for 1 minute. Using a small sharp knife, loosen the pizza around all four sides and use a stiff metal spatula to transfer it to a wire rack. Check the bottom of the pizza crust—the crust should be browned—they won't be as brown as the pizza edges, but it'll need to look like a good toasting. If the crust looks pale, transfer the pizza back to the oven, this time directly sliding it onto the pizza stone. Bake for another 2 to 3 minutes. If not, proceed to the next step.
  • Immediately drizzle with 1 tablespoon hot honey and scatter with fresh basil leaves. Serve immediately. Repeat with the remaining pizza doughs when ready for more. ????