Spread the dough out to the edges of the pan with your fingers and pop any really large air bubbles that may leave a thin spot in the dough.

World Pizza Champion Shawn Randazzo has developed a revolutionary new seasoning process that eliminates the break-in period so pizzerias can save time and money with a more durable pan that’s uniquely suited for baking Authentic Detroit Style Pizza. Do this after 3-4 hours; then let it sit again for an hour, then gently dimple and stretch to push the dough out toward the edges.

I’ve cross-referenced four different authentic Detroit-style pan pizza recipes, and everybody says the cheese goes on first, followed by the toppings and finally the sauce. LloydPans Detroit Pizza Pans provide an easy release from the pan after baking, are metal utensil safe and are easy to clean. hour (or more): Add the dough to a large container (or keep covered in the bowl) and place it in the fridge. Only LloydPans offers proprietary non-toxic and permanent release coatings for superior culinary results.

Drizzle olive oil into a 10x14 Detroit-style pizza pan (or any 9x13 pan) until the bottom is lightly covered. Continue mixing at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast. If it's unavailable, you can use a combination of Jack or young cheddar and low-moisture mozzarella.

These commercial quality pans are the same that are used in Detroit Style pizza restaurants and match size specifications of the original blue steel pans. I tried that method with my Detroit-style pizza, but the problem was slicing the brick cheese—it's very soft, which makes slicing an almost impossible endeavor.

Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce. Add your toppings of choice next and spread the grated low-moisture mozzarella all over the pizza ensuring it touches the edges of the pizza so we get the crispy edges when it bakes. Cover the dough with a clean kitchen towel or plastic wrap and allow to rise in draft-free place in your kitchen/house and set a timer for 15 minutes.

Transfer the dough to an oiled bowl, cover with cling film and leave to proof at room temp for 2 hours. Not only does brick cheese have its own flavor, it's also extremely high in fat, which is important.

This is a specialty item for sure, but once you try this recipe, I can guarantee that you'll be using it with regularity. Detroit-style pizza was originally baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories. At Tony's Pizza Napoletana in San Francisco, owner and pizza savant Tony Gemignani uses cheddar around the edges. There's a school of thought that suggests waiting to add sauce to a Detroit pizza until after it comes out of the oven. Add the diced cheese, ensuring you get plenty of cheese at the edges of the pan to achieve that dark crispy crust.

A tip from Emily Hyland: grease the pan with butter because the milk solids in the butter encourage a deeper browning in the crust than oil. I first became aware of it back in 2008, when former Serious Eats editor and current bar pie specialist Adam Kuban included it in his exhaustive pizza style guide, but it wasn't until the following year, during my annual Michigan hunting trip, that I tasted it for the first time, at a Buddy's in Detroit. The base is very similar to focaccia, light and airy in texture but sturdy enough to sustain a blanket of cheese, sauce, pickled jalapeños, and cup-and-char pepperoni. To get the dough to stay in the corners, stretch it up beyond the corners so that it pulls back into place.