You Want Detroit-Style Pizza? Hold Onto Your Dough (Literally, Store-Bought Dough Works!)
Hey there, pizza enthusiasts! Calling all deep-dish dreamers and crispy-cornered connoisseurs! Today, we're taking a trip to the Motor City for a taste of Detroit-style pizza. Forget your fancy thin crusts and forget about those wimpy Chicago deep dishes (sorry, Windy City), because Detroit-style is all about bold flavors, gloriously cheesy edges, and a satisfyingly thick crust.
But here's the thing: you don't need a fancy pizza oven or a degree in culinary arts to enjoy this masterpiece. That's right, we're going to achieve Detroit-style pizza nirvana using a secret weapon: store-bought dough. Gasp!
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Yeah, you heard right. Because sometimes, you just gotta respect convenience. Besides, who needs the hassle of making dough when all that yeasty goodness is waiting for you at the supermarket? Just channel your inner Homer Simpson and make a beeline for the bakery section.
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| How To Make Detroit Style Pizza With Store Bought Dough |
From Fridge to Finger-Lickin' Good: The Detroit-Style Pizza Journey (with Store-Bought Dough)
Now, before you get all "hold my beer and watch this," let's break it down. Here's what you'll need:
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- A trusty store-bought pizza dough: Fresh or frozen, it's your call. Just make sure it's big enough for your pan (think 8x10 inch or a Lloyd's pan, if you're feeling fancy).
- Olive oil: Because who doesn't love a little lubrication in life, especially when it comes to pizza?
- Brick cheese: This is the magic ingredient that gives Detroit-style pizza its signature crispy, cheesy edges. Think aged cheddar on steroids. Mozzarella is totally acceptable too, but for the full Motor City experience, brick cheese is the way to go.
- Pizza sauce: Homemade or store-bought, your choice. Just remember, with great crust comes great saucy responsibility.
- Toppings: Here's where you can unleash your inner pizza Picasso! Pepperoni, sausage, peppers, onions, the sky's the limit (or at least your fridge).
The Assembly Line: Building Your Detroit-Style Dream
- Prep the Dough: Follow the package instructions for thawing or pre-rising your store-bought dough. Patience is a virtue, my friend. Let that dough get nice and relaxed.
- Grease Up Your Pan: We're talking about a generous amount of olive oil here. You want those glorious, cheesy edges to caramelize to perfection, not stick like a forgotten gym sock.
- Stretch It Like There's No Tomorrow: Gently coax your dough into the pan, nudging it towards the corners. Don't worry about a perfectly formed circle, Detroit-style is all about those beautiful, uneven edges.
- Dimple Time! Use your fingers to gently press indentations into the dough. This helps trap air bubbles and creates a delightful textural contrast later.
- The Cheese Show: This is where the brick cheese takes center stage. Cube that bad boy up and scatter it generously over the dough, making sure it reaches all the way to the edges. You can add some shredded mozzarella for good measure too, we're not judging.
- Top It Off: Now comes the fun part! Pile on your favorite toppings. Pepperoni, sausage, veggies, go wild!
- The Sauce Whisperer: Drizzle your pizza sauce in a thin layer over everything. We don't want to drown out all those amazing flavors.
Baking Up a Motor City Masterpiece
- Preheat Your Oven: Get that bad boy cranked up to 450°F (230°C). We're aiming for a nice, hot environment to create that signature caramelized crust.
- Bake Time! Slide your pizza into the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and glorious.
- The Rest is History (or Pizza History): Take that pizza out and let it cool for a few minutes. Trust us, resist the urge to dive in right away. Nobody likes burnt taste buds.
Slice, Devour, and Repeat!
Once your Detroit-style pizza has cooled slightly, grab a pizza cutter and slice that beauty up. Now comes the best part: devouring every single cheesy, crispy bite. Congratulations, you've just mastered the art of Detroit-style pizza, all from the
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