Our Quickest Pan Pizza is Crispy AND Soft

Get the recipe: https://bakewith.us/52e20nm9

Martin reveals the secrets to an authentic Motor City pie with his recipe for Weeknight Detroit Pizza, straight from The Book of Pizza. It includes all the iconic aspects: the tall, puffy interior; the crispy frico edge; and a cheese blend that mimics the traditional (but hard to find) Wisconsin brick. A parbake ensures the pizza stays crispy (never soggy), and a finishing of ricotta and pesto (optional, but recommended) takes each slice over the top.

SHOP THE RECIPE

Book of Pizza https://bakewith.us/jwvu7b6x

Detroit-Style Pizza Pan https://bakewith.us/xzsgkl2y

Standard dough rising bucket https://bakewith.us/td0dwe47

Scale https://bakewith.us/0br91l06

Bread Flour https://bakewith.us/r50dwvln

Bowl Scraper https://bakewith.us/i9708648

Brod & Taylor Bread Steel https://bakewith.us/zgdsxl6n

CREDITS

Host: Martin Philip

Senior Producer: Tucker Adams

Producer: Cecile Dyer

Culinary Producer: Kat Boytsova

Editor: Malik Fakiri

Multimedia Design: Matthew Johnson

Editorial Coordinator: Rachel Burcham

Executive Producer: Chris McLeod

CHAPTERS

0:00 Martin introduces Weeknight Detroit Pizza

0:25 Mix the Detroit pizza dough

3:26 Fold the pizza dough to build strength

5:43 Create a quick pizza sauce from scratch

7:07 Prep your dark pan for the dough

10:05 Bake the Weeknight Detroit Pizza at 500°F

12:45 Top the pizza with some delicious finishing touches

15:19 Slice and enjoy Weeknight Detroit Pizza