Detroit Style Pizza

My husband Bryant and I are absolutely obsessed with Jet's Pizza - we love the fluffiness and how crispy and buttery the crust is. This is the closest I've ever come to making something that tastes similar at home!!

Full disclosure I used this recipe from Serious Eats to learn how to do this. I made a few adjustments based off what worked for me!

What you need:

• 2 cups bread flour
• 1 tsp dry active yeast
• 1 1/2 tsp salt
• 1 cup room temp water
• 1 tbsp butter for greasing the pan
• 1 cup plain tomato or your fave pizza sauce
• 8 oz of shredded brick cheese (on my Amazon shop) or high fat mozzarella 
• Pepperoni (optional)

What to do:

1. Add the flour, yeast and salt to a stand mixer and combine with a few turns of the dough hook. Add the water and mix on the lowest setting with the dough hook until a ball forms. Let that rest for 10 minutes.
2. On the lowest speed setting, knead the dough with the dough hook for 10 additional minutes - the dough shouldn’t be sticking to the sides, only the bottom of the bowl.
3. It should be kinda sticky unlike pasta dough, and silky. Remove the hook from the kneaded dough and set the dough in the bottom of the stand mixer bowl. Cover tightly and let rest for 2 hours in a warm place.
4. Spread a tablespoon-ish of room temp butter all over a 9x13 baking sheet.  Then spread out the dough. (It shouldn’t stretch all the way to the edges just yet so cover the dough in the baking sheet with saran wrap and let it rest for 30 more minutes.
   
5. Preheat your oven to 550° F or as high as it can go. (Mine only goes to 525° F)
6. After the dough relaxes for the 30 extra mins, spread it all the way to the edges and make sure it’s evenly distributed.
7. Coat the pizza dough with a thin layer of your fave pizza or marinara sauce. Cover with cheese, all the way to the edges. (All the way to the edges is important for crisping the crust because the cheese melts and seeps down to crisp it all the way to the bottom of the pan.)
8. Add additional dollops of the sauce to the pizza on-top of the cheese. I love the bites of pizza that have the sauce cooked on top of the cheese!!
9. Cook the pizza on the very bottom of the oven (not the rack, the actual oven) for 6 minutes. This achieves a crispy bottom crust! After the 6 minutes, move it up to the next level and lowest rack of your oven. This will finish off the melty cheese and prevent the bottom of the pizza crust from blackening.
10. Slice up and serve hot!