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Crispy Detroit-Style Pizza Recipe with Perfect Caramelized Cheese Crust

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A quick and easy Detroit-style pizza featuring a signature crispy, caramelized cheese crust and airy, chewy dough. Perfect for busy nights and casual entertaining.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ teaspoons (1 packet) instant yeast
  • 1 ½ cups (355ml) warm water (about 110°F / 43°C)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 12 ounces (340g) Wisconsin brick cheese, shredded (or substitute with a mix of mozzarella and Monterey Jack)
  • 8 ounces (225g) low-moisture mozzarella, shredded
  • 8 ounces (225g) Italian sausage, cooked and crumbled (optional)
  • 1 cup (240ml) pizza sauce (no-sugar-added marinara recommended)
  • 2 tablespoons grated Parmesan cheese
  • Red pepper flakes, to taste (optional)
  • Fresh basil leaves, for garnish

Instructions

  1. Activate the yeast by combining 1 ½ cups warm water and 1 teaspoon sugar in a large bowl. Sprinkle 2 ¼ teaspoons instant yeast over the surface and let sit for 5-10 minutes until foamy.
  2. Add 3 ½ cups all-purpose flour and 1 teaspoon salt to the yeast mixture. Pour in 2 tablespoons olive oil. Mix until a shaggy dough forms using a stand mixer with dough hook or wooden spoon.
  3. Knead the dough on medium speed for 7-8 minutes until smooth and elastic, or 10-12 minutes by hand.
  4. Lightly oil a large bowl and place the dough inside, turning once to coat. Cover and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Generously oil a Detroit-style pizza pan (10×14 inches) with olive oil. Spread the risen dough evenly into the pan, pressing to the corners. Let rest 10 minutes and stretch again if needed.
  6. Sprinkle the shredded brick cheese evenly, ensuring some cheese touches the edges of the pan to caramelize.
  7. Scatter shredded mozzarella over the brick cheese. Add cooked sausage or other toppings evenly without overcrowding.
  8. Cover the pan loosely with plastic wrap and let the dough rise for another 20-30 minutes.
  9. Preheat oven to 500°F (260°C). Bake the pizza for 15-18 minutes until cheese is bubbly and golden brown with deeply caramelized edges.
  10. Remove from oven and spoon 1 cup pizza sauce in three stripes across the pizza. Sprinkle with 2 tablespoons Parmesan cheese and optional red pepper flakes.
  11. Return pizza to oven for an additional 3-5 minutes to warm the sauce and meld flavors.
  12. Let the pizza rest for 5 minutes. Garnish with fresh basil leaves, slice into squares, and serve.

Notes

[‘Use Wisconsin brick cheese for authentic caramelized crust; if unavailable, mix mozzarella and Monterey Jack.’, ‘Generously oil the pan to prevent sticking and help crisp the crust.’, ‘Preheat oven to 500°F (260°C) for best caramelization.’, ‘Allow multiple rises for light, airy dough.’, ‘Stretch dough by hand to preserve air bubbles; avoid rolling pins.’, ‘Watch cheese edges closely to avoid burning; aim for golden brown with amber spots.’, ‘Cast iron skillet can substitute for Detroit pan with adjusted baking time.’, ‘Dough can be prepared ahead and refrigerated overnight; bring to room temperature before shaping.’, ‘Leftovers reheat best in a skillet to maintain crispness; avoid microwaving.’]

Nutrition

Keywords: Detroit-style pizza, crispy cheese crust, brick cheese, caramelized cheese, homemade pizza, quick pizza recipe, comfort food

Find it online: https://blairrecipes.com/crispy-detroit-style-pizza-recipe-with-perfect-caramelized-cheese-crust/