Detroit-Style Pizza

THE ONLY PIZZA PLACE I RECALL from the 1960s in my hometown of Birmingham was “carry-out” from Casa Mia on Woodward just south of Lincoln Avenue. My older brother and I would cruise up to the Italian restaurant to retrieve our take-out pizza, and somehow we had the willpower to resist taking out a slice during our four-mile drive back home.

Pizza wasn't very popular until entrepreneurs Ilitch (Little Caesars) and Monahan (Domino's) entered the scene with their unique value propositions and franchising expertise. They thrived in the 70s and 80s. They were everywhere.

Ironically, my first experience with pizza was in the late 50s in downtown Gaylord at the Sugar Bowl restaurant on a winter ski weekend with family and friends. The first stringy, pie-shaped slice taken from the chrome serving pedestal hooked me for life.

My sons and I agree that pizza would be at the top of the list if one were forced to choose just one food while stranded on a tropical island. 

Moving forward sixty-plus years, I recently came across a Food & Wine article on their definitive approach to creating the famous Detroit-style pizza with a caramelized crust made famous by Buddy’s on Conant in Detroit.

I have made it three times since this recipe first showed up in early November. I have “adapted” this recipe and can now give it an A+ on the Bob-O-Meter.

Please review the story and recipe. I will only present the changes that I have made in my approach to making the famous Detroit-style pizza.

Bob’s Pizza Nuances

• I have a forged mini pan that measures 7” x 10” by Chicago Metallic (the above photo). It is perfect for half an order of the dough recipe. I wrap and freeze the other 1/2 dough ball for my next pizza.

• My Hamilton-Beach toaster oven only goes up to 450°F. I par-bake my pan-risen dough for about ten minutes after brushing the pan-proofed dough with garlic-infused extra-virgin olive oil. I use two crushed garlic cloves in the infusion. After fifteen minutes of rest after the first bake, I brush the par-baked dough again before proceeding with the pizza ingredients.

After the first par-bake

• I use RAO’s marinara, add oregano, and a teaspoon of sugar. ½ cup is about right.

• My local store doesn’t have brick cheese. I used a combination of Provolone, Parmesan, and Mozzarella pearls.

• I use half a package of Eckrich turkey pepperoni.

• The beauty of my approach is that the initial par-bake pulls the puffy crust away from the pan walls by 1/8 of an inch. The sliced provolone can then be torn into ribbons and placed around the perimeter as you assemble the ingredients. It will soon create the caramelized crust that makes this pizza famous and so delicious.

• I place the assembled pizza back in a 450°F convection setting for about twelve minutes.

  
  

• Let it cool for ten minutes.

Enjoy this home version of a Detroit-style pizza.

Tidbit

I cut this so that each little square has a caramelized edge. I heat them for leftovers in my toaster oven and crisp up the bottom crust. OMG!