Detroit-style pan pizza from Serious Eats by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chezmaryb on October 15, 2020

    I live in Minnesota so brick cheese was easy to find. As it turns out I much prefer mozzarella's flavor and browning ability. Crust is great, it is my second favorite pan crust after king arthur flour crispy cheese crust pan pizza

  • anya_sf on December 28, 2018

    Made this again using a stand mixer, which worked much better and I didn't need to add extra flour. Rather than hunt down unsliced pepperoni, I used 5 oz pre-sliced, which was plenty for some underneath and most on top. Topped with aged brick cheese, which smelled quite pungent, but didn't taste too strong - just right. Added some thinly sliced mushrooms on top, but they just got lost in the toppings and added unwanted moisture, so I wouldn't do that again. My family absolutely loves this pizza!

  • HalfSmoke on July 01, 2018

    I made this exactly as called for in the recipe and the result was excellent. This is a very high Hydration dough, so flour on your hands will help with shaping. Don’t add more flour to the dough - this changes the hydration and the result. Brick cheese can be found online, as can a genuine Detroit style pan. Great ingredients and equipment yield great results here. Don’t skimp, take shortcuts, fold, spindle, or mutilate, and you will be rewarded.

  • anya_sf on May 28, 2018

    Finding brick cheese was challenging, but I was able to special order it through a local market. I used a combination of mild and aged brick cheese; I think either could work on its own. The dough was overly wet and sticky. I had to add more flour to get it to form anything remotely resembling a ball in my food processor, and it was challenging to remove from the bowl. But in the end, it produced a very delicious pizza. I used 8 oz pepperoni and think 6 oz would be just fine. I love the crispy slices better and would probably use less underneath next time. I wouldn't cut back on the cheese though, as I love lots of cheese.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.