Detroit-style pizza from Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy (page 89) by Amy Emberling and Frank Carollo

  • mozzarella cheese
  • Parmesan cheese
  • dried oregano
  • all-purpose flour
  • instant yeast
  • brick cheese
  • dried basil
  • canned crushed tomatoes

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

  • sanfrannative on January 15, 2022

    Really tasty. Putting the sauce on top of the cheese really makes it different from New York and Chicago style pizza...when you bite in your teeth break through a nice layer of chewy cheese.

  • jimandtammyfaye on July 17, 2021

    This recipe has quickly become a Friday night tradition in our house. I can start the dough at 3:30 and serve the pizza at 6:30. I don't have access to brick cheese without paying high shipping fees, so I've experimented with substitutes. Fresh mozzarella, quesadilla, and muenster have all worked well. I've even used pre-shredded mozzarella in a pinch, and the final product was no less delicious. I usually double or triple the pizza sauce and freeze remaining sauce in 1qt ziplock bags. You can double the dough ingredients and make 2 batches of dough at a time. When stretching the sticky, wet dough into the pan, dip your fingers into oil before you press the dough. This process is described in the recipe, but I failed to remember oily fingers the first time I made the pizza. Oil makes the process much easier. I used a 9X13 USA Bakeware Pan, producing a chewy crust with crisp edges. The pizza did not release from the pan as well or bake as thoroughly in a Wilton baking pan.

  • anya_sf on August 19, 2018

    The dough was pretty wet, so it didn't really hold a round shape after the stated kneading time, but I was able to scrape it together. It took some coaxing to stretch into the pan; it might benefit from a longer rest, although if you just keep trying, the dough will eventually stretch into the pan. I used a traditional dark Detroit pizza pan, which yields the best crust and browned edges. Eight slices of pepperoni did not seem like enough - I made 3 rows of 5 slices. There is possibly more cheese than necessary, although it's oh so good. The pizza was delicious, but I do think the pepperoni kind of gets lost when it's underneath. I prefer the Serious Eats recipe where half the pepperoni is on top. Overall, this recipe is fairly similar to Serious Eats, but I had better luck with this crust, possibly because I used a stand mixer instead of a food processor. I only used 1 Tbsp sugar in the sauce.

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