Detroit style pizza, much like the city it's named after, is a culinary gem that embodies a rich history and a flavor-packed experience. Characterized by its unique square shape and deep-dish crust, Detroit style pizza is a testament to the art of pizza-making.

The crust, a marvel in itself, is both crispy and airy, thanks to its double rise in a well-seasoned square pan. This process results in a delightfully crunchy exterior, while the inside remains soft and doughy – a perfect balance of textures that'll keep you coming back for more.

But the magic doesn't stop there. What truly sets Detroit style pizza apart is the assembly. A layer of brick cheese is melted right to the edge of the pan, creating a crispy, cheesy border that's a sheer delight to bite into. This cheese-fringed crust is the stuff of legends.

Toppings, typically laid beneath the cheese, add a burst of flavor and color. Whether you opt for classic pepperoni, savory sausage, or a garden of veggies, each bite is an explosion of taste.

Finally, a rich, robust tomato sauce is generously ladled over the top, bringing it all together in perfect harmony.

Detroit style pizza isn't just food; it's an experience. It's a slice of history, a burst of flavor, and a culinary masterpiece that captures the spirit of Detroit – bold, unique, and utterly unforgettable. So, next time you're craving pizza, consider taking your taste buds on an adventure with Detroit style – a true pizza lover's dream.

Ingredients

• 2 Dough balls
• 4 Tbs butter at room temperature
• 4 Tbs extra virgin olive oil
• 14 oz shredded brick cheese (4 cups)
• 14 oz shredded white cheddar cheese (4 cups)
• Toppings
• Pizza sauce for 2 pizzas
• Dried oregano
• Garlic Oil
• Grated pecorino or parmesan cheese

Instructions

• Total Estimated Time: ~4–4.5 hours
• Dough resting/proofing: 2–2.5 hours
• Baking: ~20–22 minutes

1. Remove dough from refrigerator and let sit for 1 hr to bring it to room temperature.
2. Spread 2 Tbs room-temperature butter in each 10x14in pan, then spread 2 Tbs extra virgin olive oil over the butter. Transfer dough to pan and flip it over to coat. Push dough outward toward corners as much as possible (doesn’t have to reach perfectly). Put pan in a warm spot to rest for 30 minutes.
3. Push dough outward toward corners again, trying to fill corners as much as possible, but do not stretch or handle the dough again. Let dough rest for 1–1.5 hrs while preheating oven to 500℉ (stone/steel above and below), making sauce, and preparing toppings.
4. Place pizza on top stone for 6 minutes. Remove and sprinkle brick cheese to the edge. Stack 1 3/4 cups white cheddar cheese around the edge, slightly raising up the sides. Add additional toppings as desired. Sprinkle 1/4 cup white cheddar cheese evenly over the top.
5. Bake for 7 more minutes on top stone.
6. Rotate pan 180° and place on bottom stone/steel. Bake for 7–9 minutes(probably closer to 7) to char edge cheese. Meanwhile, heat remaining sauce until warm.
7. Remove pizza from oven. Chisel/loosen the cheese from the sides and remove pizza from pan onto cutting board. Cut pizza into 4–8 slices. Ladle sauce over pizza in stripes along the slices and spread slightly. Finish with oregano, garlic oil, and pecorino or parmesan.

Dough for 2 pizzas