04.03.18 // Introducing Wood Stone Detroit-Style Pizza
Developed in Detroit, Michigan, the square shape pizza traditionally combines extra thick crust, crispy baked cheese, a crispy bottom, and pepperoni. Imagine biting into a chewy, cheesy, crispy slice, so full of flavor and character, and there you have a Detroit pie.
As history goes, “Detroit-Style” pizza began back in 1946 at Buddy’s Rendezvous (later known as Buddy’s Pizza), an independent pizza chain that now has over 12 locations and growing. Fast forward 60+ years to the “Detroit-Style Deep Dish” wrapped in bacon by a small chain working under the name Little Caesars, and you have a nationwide crispy cheese and pepperoni phenomenon.
With simple preparations and a few square pans, what could be better than expanding your menu with a saucy feel-good slice encrusted with traditional Wisconsin Brick Cheese and simple toppings? It’s not magic folks, it’s science.
- Wood Stone oven w/ hearth set point to 550 degrees F
- 1ea 10” X 14” Detroit-style pan w/ lid (we use Lloyd pans)
- Crisco shortening
- 1ea 20oz dough ball (Wood Stone West Coast dough)
- 2 oz Wisconsin Brick Cheese (or sharp white cheddar)
- 3-4 oz pizza sauce of your choice – well drained is best
- 6-8 oz shredded low-moisture Mozzarella
- Pepperoni, enough to cover entire pan
- Parmesan, oregano to top
- Grease pan with Crisco and place dough ball in pan
- Begin pressing out dough by starting in the center and expanding dough out towards all 4 corners until the dough evenly covers the entire surface of the pan
- Place lid on pan and let rest for 45min – 1hr at room temperature to proof
- Set up your Wood Stone oven for baking by heating at full flame height and changing the IR set point to 550 degrees F. When your hearth temp has reached 550F, turn your radiant flame(s) down and let the oven settle out
- Remove lid and evenly distribute the brick cheese around the perimeter of the pan. This will allow the cheese to bake into the crust when it gets par-baked
- Place the pan in the center of the oven (with flames all the way down) and bake until dough is cooked through and begins to turn light brown. The cheese should melt and form a crust around the edge of the pie
- Remove pan from oven and let cool for 15min, apply lid and set aside. From this point the pan and par-baked dough can remain at room temperature until you are ready to bake the pie (2-4 hours)
- Remove lid from pan, top par-baked dough with sauce, cheese, and pepperoni
- Place in oven near radiant flame and turn flame up to “cooking flame”
- Bake until cheese is melted and begins to color; you should see sauce/cheese bubbling around the edges to indicate that the pie is heated all the way through and the dough has begun to fry on the bottom
- Remove from oven and let cool for 5 min, sprinkle with Parmesan and dried oregano. Use a flat edge spatula to release crust around the perimeter
- Pie should remove from the pan. Place on board and cut into rectangular piece
Recipe by: Chef Anthony Mukerjee, Wood Stone Corporation
Now that you have our secret to success, you’re ready to begin your crispy-cheesy journey. Remember, it doesn’t need to be complicated. Trust the crust.
And, if you find you need a little help, we’re here to assist. Give our Chefs a call at 360.650.1111 (M-F, 8-5 PST) or Let’s Chat!