Here's how to make it at home:
You have two main options for homemade Detroit-style pizza. You can go all out -- make the dough from scratch, get Wisconsin brick cheese, and even order the special Detroit pan. Here's a recipe for that. OR, if you're anything like me (practical, maybe kind of lazy), you can follow these simple steps for a totally delicious Detroit-style analog.
1. Buy the dough
Honestly, making pizza dough is a pain in the ass. Most recipes for Detroit’s dough require a minimum of two to three hours of preparation, plus baking time. Save yourself the time and aggravation by buying dough at a local pizzeria instead. It's important to note that unless you can request “Sicilian dough” you will most likely be working with a chewier dough than the traditional spongy Detroit kind.
2. Skip the specialized pan
You probably have enough clutter in your kitchen, so the last thing you need is another specialty item with limited use. Use a jelly roll baking pan instead. While the base sizes of these standard baking pans (13 x 9in) are roughly the same size as the Detroit pan (14 x 10in), the big difference here is the sides. The Detroit pan's sides are tall and get wider towards the top, while the baking sheet is only an inch high. As a result, the edges of the pizza will be shorter, but still crunchy and ridiculously tasty.
3. Have fun with the cheese
While Wisconsin brick cheese is fairly common throughout US grocery stores, why feel limited? All that really matters is the fat content. Cheddar in your fridge? Use it! If you want to get a little fancy, Gruyere and asiago also work particularly well. Blend in some mozzarella if you'd like, but not more than half of the total amount of cheese -- mozz has a much less fat and won't give your crust the desired texture when it melts.
4. Get creative with the toppings
Remember, you're making pizza so you can pretty much do whatever you want to it. Buddy’s, for example, has a pizza with seasoned ground beef, smoked bacon, and blue cheese. Emmy Squared has one with chilis, chorizo, and crema. Since cheese is your base and not red sauce, you can think of toppings like you would a sandwich: meats, veggies, jams, crazy condiments... Basically feel free to clean out your fridge and get a bit zany.
While some Detroit locals might balk if you attempt to call your pizza "Detroit style," screw them! You still get to enjoy a fabulous frico crust topped to your liking, and made in less than half the time. Now onto the recipe!