How to Make Detroit-Style Pizza at Home… This Crust Is Incredible! | Pizza Lab #3

Catch up on other Pizza Labs here: ➡️   • Pizza Lab   I made Detroit-style pizza at home, and this might be one of my favorite pizzas yet. Thick, airy crust, crispy caramelized cheese edges, spicy pepperoni, spicy sausage, a three-cheese blend, and that classic Detroit-style sauce on top. In this episode of Pizza Lab we cover everything from a high-hydration dough and stretch-and-folds to building those crispy cheese edges and getting the bottom crust right in a home oven. And yes… that crust is every bit as good as it looks. DETROIT-STYLE PIZZA — 10x14 LloydPan Crispy, cheesy frico edges, a light and airy high-hydration crust, plenty of cheese, and stripes of homemade tomato sauce on top. This recipe is sized specifically for a **10x14x2.5-inch LloydPan**. DOUGH 415g bread flour 10g sea salt ¾ tsp instant yeast 311g warm water (100–105°F) 3 Tbsp olive oil, divided • 1 Tbsp for the dough • 2 Tbsp for the pan 1. Mix the flour, salt, and instant yeast together in a large bowl. 2. Add the warm water and 1 Tbsp olive oil. Mix with your hands until everything is completely incorporated. The dough will be wet and sticky 3. Cover and let rest somewhere warm for **15–20 minutes**. 4. Give the dough 3–6 gentle stretch-and-folds. Cover and rest another 15–20 minutes. 5. Repeat the stretch-and-fold process one more time. 6. Cover and let rise for about 2 hours, or until the dough has roughly doubled to tripled in size. INTO THE PAN Coat your 10x14 LloydPan with 2 Tbsp olive oil Transfer the dough into the pan and gently use your fingertips to work it toward the edges and corners. Don't force it or knock all that air out of the dough. TIP: If the dough keeps springing back and won't reach the corners, cover it and give it another 20–30 minutes to relax, then try again. Once the dough fills the pan, cover and proof for about 90 minutes. It should look fluffy, airy, and fill the pan nicely. CHEESE 8 oz mozzarella 3.5 oz sharp cheddar 2.5 oz Monterey Jack Plus: Fresh Parm Fresh basil Toppings For Edge: 2.5 oz sharp cheddar + 1 oz mozzarella Pack this cheese blend tightly around the perimeter of the pizza, getting it right up against the sides of the pan. This is what creates that crispy, caramelized Detroit-style frico crust. Use the remaining mozzarella, cheddar, and Monterey Jack evenly over the pizza. BOTH BAKES During the final 45 minutes of proofing, preheat your oven to 500°F with a pizza steel or stone positioned in the lower third of the oven. Par-bake the dough for 8–10 minutes Remove it when the top is lightly golden in spots. Carefully lift an edge with a metal spatula and check underneath — you're looking for some golden color and crispness on the bottom. After the par-bake: 1. Pack the reserved cheddar/mozzarella blend around the edges and corners. 2. Sprinkle the remaining cheese evenly over the pizza. 3. Add your toppings. Reduce the oven temperature to 475°F and bake for another 8–10 minutes, until the cheese is golden and the edges are deeply browned and bubbling. If the pizza needs a little more time, turn the oven off and leave it in for another 2–4 minutes. SAUCE 28 oz whole peeled tomatoes 3g salt 1 tsp oregano ½ tsp thyme ½ tsp garlic powder ¼ tsp red pepper flakes Freshly ground black pepper, to taste Sugar, optional and to taste Pour the tomatoes and their puree into a large bowl. Crush the tomatoes by hand until you reach your preferred texture. Mix in the salt, oregano, thyme, garlic powder, red pepper flakes, and black pepper. Transfer to a saucepan over medium-low heat and bring to a gentle simmer. Simmer 20 minutes, stirring occasionally. If spatula leaves streak in pan, you are good. Taste the sauce. If you'd like to balance some of the tomato acidity, add a small amount of sugar to taste. Turn off the heat and allow the sauce to cool. If necessary, gently reheat it over very low heat just before topping the pizza. FINISHING THE PIZZA As soon as the pizza comes out of the oven, run a thin knife or metal spatula around the edges to make sure that crispy cheese doesn't stick to the pan. Spoon the warm tomato sauce over the pizza in 3 long stripes. Let the pizza rest in the pan for about 5 minutes. Remove it from the pan and transfer to a wire rack for another 5 minutes. Finish with freshly grated Parmesan and fresh basil. 🔗 GEAR & INGREDIENTS LloydPan 10x14 https://a.co/d/05BeJnAn Vovoly Metal Spatula https://a.co/d/0fB705lh Isernio's Hot Italian Chicken Sausage https://a.co/d/0gwT9rZz Urban Slicer Spicy Pepperoni https://a.co/d/08r6M9r3 Tillamook Sharp Cheddar https://a.co/d/0fRBQA7d Tillamook Monterey Jack https://a.co/d/0idbXYGr Tillamook Mozzarella https://a.co/d/00P15cbL Bionaturae Whole Peeled Tomatoes https://a.co/d/0ds0snR6 Subscribe to Kokanee & Cask for more Pizza Lab experiments, kokanee fishing, and bourbon. #DetroitStylePizza #PizzaRecipe #HomemadePizza #DetroitPizza #PizzaLab