We hit the streets and then hit the kitchen to uncover the secrets of this topsy-turvy Michigan favorite.
Why This Recipe Works
Our challenge in creating a recipe for Detroit pizza—a crispy, buttery pizza from the Motor City—was figuring out how to mimic the tender crumb, the mild and melty cheese (which can be found only in Michigan), and the vibrant tomato sauce that covers the pizza. The stand mixer did most of the kneading for us; the rich, hydrated dough required a 15-minute rest and a 2-hour rise to produce the tender, buttery crust we were after. We topped the pizza with handfuls of Monterey Jack cheese, which we found to be the only acceptable substitute for the brick cheese typically used on Detroit pizzas. A combination of dried herbs, sugar, and canned crushed tomatoes gave our sauce authentic flavor and texture.
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