Detroit pizza differs from other types of pizza in full crust and crispy cheese edges. As a filling, most often used cheese, pepperoni sausage and tomato sauce, which is laid out on pizza after it is ready and cheese baked on its surface. Detroit pizza always baked in a rectangular or square shape ever since her began to cook in Detroit in the 40s of the XX century. This is due to the fact that during the heyday of the city in pizzerias in As the forms used pallets for automotive parts. But Nowadays, although the choice of baking dishes is huge, traditionally bake also rectangular. Lubricate the mold and put on it the dough so that it rises and looks like focaccia. Along pour more cheese on the sides when it is fried in the oven, around the pizza the same signature crisp forms. Cover the middle of the pizza with pepperoni slices and cheese, and after bake pour pizza with tomato sauce. Share with friends: 
Time: 2 hours. 40 min Difficulty: easy Servings: 4-6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. chilled pizza dough
- 3 tbsp. l olive oil
- 2 tbsp. l (30 gr.) Butter at room temperature
- 1 can 800 gr. canned whole tomatoes in their own juice, peeled
- 1/4 Art. tomato paste
- 2 garlic cloves, finely chopped
- 0.5 tsp dried oregano
- A pinch of red pepper flakes
- 120 gr. pepperoni slices
- 240 gr. white hot cheddar grated (about 2, 5 Art.)
- 240 gr. Havarti cheese, diced into 1 cm cubes. (approximately 2 tbsp.)
- 8 feathers of green onions, only white and light green parts, chopped
Recipes with similar ingredients: yeast dough, butter, pulp, tomato paste, garlic, oregano, red pepper cereal, pepperoni sausage, cheddar cheese, hawarti cheese, green onions
Recipe preparation:
- Put the dough in a large bowl and grease 2 tbsp. l olive oils. Cover the bowl with plastic wrap and leave it warm place until the dough is slightly swollen, 30 minutes.
- Lubricate the entire inner surface with butter metal baking dish measuring 22 x 32 cm. and put in the middle of the dough. Starting from the middle of the test with your fingertips, spread the dough to the walls of the mold. Cover with plastic wrap and put in a warm place for about 1 hour so that the dough doubles in volume. Then distribute it along the walls of the mold to the very edges, wrap with plastic wrap and let rest 15 more minutes.
- Meanwhile, set the grate in the lower third of the oven and preheat the oven to 260 ° C. Place the pan on the wire rack to he warmed up.
- Put tomatoes and tomato paste in a blender and chop until homogeneous consistency. In a large frying pan in a moderately strong heat the remaining 1 tbsp. l olive oil until it will start to flicker. Add the garlic and fry until soft and appearance flavor, but so that the garlic does not turn brown. Add tomato sauce, oregano, chili flakes, 0.5 tsp salt and 1/4 tbsp. water and bring to boiling. Reduce heat to moderate and simmer until sauce thickens, about 15 minutes.
- Open the dough and spread the pepperoni slices evenly. Pour approximately 2 tbsp evenly. cheddar along the edges of the pizza. Pour about 0.5 tbsp. the remaining cheddar on top of the whole pizza, then cover the whole pizza with slices of Havarti cheese and green onions.
- Place the pan on a preheated baking sheet and bake the pizza until the edges will not turn golden, and the cheese will not melt and will not start bubble about 15 minutes.
- Pry the sides and bottom of the pizza with a metal spatula and lay out her on a chopping board. Put the sauce on pizza with four wide transverse stripes. Cut into squares and serve.
