Detroit Style Pizza Dough

Detroit Style Pizza Dough

Known for this light fluffy texture and crispy cheese edges, Detroit style pizza is some of the best pizza on the planet. Here is my take on Detroit’s finest. Note you will be doing a par bake on this dough, so you can make your dough and in advance and then top and bake the final pizza when ready. This recipe will yield either one large 10x14 pizza or two smaller 8x10 pizzas.


1¾ c. 85˚F water

½ c. semolina flour

2 tsp. sugar

2 tsp. instant dry yeast

3½ c. bread flour 

2 tsp. salt

Olive Oil to coat pan


Add water, semolina flour, sugar and yeast to the mixing bowl. Mix and let sit for about 15 minutes. Add the bread flour and salt to the mixing bowl. Mix all ingredients on the lowest speed for one minute. Scrape down the sides of bowl with a plastic dough scraper/divider.

Mix on low/medium speed for three minutes. Remove the dough with your scraper and place in a well oiled bowl or container and refrigerate, covered, for 24-48 hours. (Doing this provides more flavor and better texture. If you prefer, you can use the fresh dough right away.)

If using same day… Liberally oil the bottom and sides of your pan. Place the dough in a pan and press out with 8 to 10 presses. Let it rest in the pan, covered, for 15 to 20 minutes. Fully press out in the pan all the way to edges and corners. Let the dough sit covered at room temperature for 1½ to 2½ hours.

If cold fermenting….Remove from the fridge and repeat process above

Par Bake

Preheat your oven to 500 degrees for atleast an hour. If you have a pizza stone or baking steel add that to your top rack. Place pan in the oven and bake for 10-11 mins or until the bottom is golden and the top is starting to pick up color. At this point you can remove from the oven, add your toppings and finish baking or you can remove from the pan, let cool completely on a wire rack, and then wrap in plastic wrap for later use!

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Tex Mex DSP

Tex Mex DSP

Give a motor city classic, a Tex-Mex spin with the help of RO*TEL canned tomatoes.


2 10 oz cans of RO*TEL Diced Tomatoes & Green Chilies

1 4oz can of tomato paste

1 medium white onion diced

1/2 Jalapeno diced

2 garlic cloves minced

1 scallion thinly sliced

1/2 lb ground beef

1 cup shredded low moisture whole milk mozzarella

1 cup shredded mild cheddar

1 block velvetta cheese

1 can corn

1 can black beans

3 tbsp olive oil

1 tsp each of Cumin, chile powder, black pepper, mexican oregano

I par baked 8x10 Detroit Style Pizza dough (see my DSP recipe on my channel)


Par bake your DSP dough for 11-12 minutes and set aside to cool

Spicy pizza sauce

Heat olive oil over medium heat then add onion, garlic, and jalapeno with a pinch of salt, cumin, mexican oregano, and black pepper and cook for 3-5 minutes until softened and it takes on a hint o color. Add tomato paste, cook for 3 minutes. Add one can of RO*TEL tomatoes and bring to a boil then reduce to simmer and cook for 15 mins. Remove from heat and blend with an immersion blender until smooth. Set aside

Ground beef

Add TSP of olive oil to a non stick pan. Add beef and sear on one side for 2 minutes flip then break up beef until smaller pieces. Season with salt, pepper, cumin, chile powder, and mexican oregano. Cook for about 8 minutes in total and set aside


In a small saucepan add box of velvetta cheese and begin to melt on medium heat. Once melted add RO*TEL tomatoes, pinch of salt and pepper and stir to combine and set aside.

Preheat Oven to 500 degrees


Oil an 8x10 Detroit Style Pizza pan liberally and place par baked crust in the pan.

Spread tomato sauce as your first layer going edge to edge, top with half of your ground beef, corn, and black beans (about 1/4 cup of each).

Add your blend of mozz and cheddar first around the exterior of your pan forming your cheese wall first, then add remaining cheese to the center of the pan covering your beef, beans, and corn mixture. Top that with a few dollops of your tomato sauce then bake for 11-13 minutes.

Remove from the oven and let the pizza rest in the pan for atleast 10 minutes to let the cheese wall or “frico” solidify. Once rested remove from the pan and place on a wire rack. Cut into six pieces then top each slice with your queso, diced white onion, and thinly sliced scallions

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Rebound Kittch'n: Tex Mex DSP

Join me as I use RO*TEL canned tomatoes in two different ways as I create a motor city classic with a Tex Mez spin.

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