Detroit-style pizza from Cook’s Country Magazine, Aug/Sep 2017 (page 5)

Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
instant yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
- King Arthur Baking - United States
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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

Kinhawaii on July 26, 2023

I’ve made this several times & it remains one of our favorite pizza recipes. Definitely better made in a dark metal pan- crust was so pale otherwise. It’s like eating a focaccia with pizza toppings.
Partyof7 on March 11, 2019

Easy and very delicious. Everyone loved it! Must use a metal pan for optimum crunch
Rinshin on July 29, 2017

This was very easy to make and liked it just as much as Chicago style or even more. It is more like foccacia. The crust was quite fluffy unlike some of the heavy foccacia I've had in the past. Lots of fun to make this.