Detroit-Style Deep-Dish Pizza with Cheesy Crispy Edges
A thick, soft rectangular pizza with a crispy fried cheese crust around the edges. The sauce is placed in strips over the cheese.
- Time
- 1 h 55 min
- Serving
- 476 kcal
- Ingredients
- ≈ $0.54
- Protein
- 18 g
Ingredients
- 1 Wheat flour 85 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Butterpack 180 g ≈ $1.58 8 g
- 5 Hard cheesepack 200 g ≈ $2.70 35 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 60 ml warm water; knead into a soft dough for 5 minutes.
Grease a rectangular pan with butter4, place the dough inside, and let rise for 20 minutes.
Stretch the dough to the corners of the pan, cover, and let rise 45–60 minutes until noticeably puffed.
Preheat oven to 450 °F (230 °C).
Sprinkle shredded cheese right up to the edges so it touches the pan, then arrange toppings and sauce in strips over the cheese.
Bake 15–18 minutes until the cheese edges are deep golden brown and the crust is fully cooked.
Tips
- Why it works
- Lay the cheese right up to the edge of the pan, so it sticks to the walls and forms a crust. If it doesn't reach, the crust will be crumbly.
- Substitutions
- Replace the hard cheese with processed cheese (35 g), but the crust will be softer. Use vegetable oil (8 ml) instead of butter, but the flavor will change.
- Common mistakes
- The dough won't rise if the water is too hot, because the yeast will die. Check: if the dough hasn't grown in 45 minutes, give it 10 more minutes.
- Storing and reheating
- Keep in the fridge for 2 days and reheat in the oven at 180 °C for 10 minutes under foil. Don't freeze, the crust will turn soggy.
- Serve with
- Serve with a fresh cabbage salad with mayonnaise for lunch or dinner when you want something filling without meat.
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