How to Make Detroit-Style Pizza (Updated!)

Of all the styles of pizzas, I have found Detroit-style pizza the trickiest to get right. When I first began experimenting, I found the finished pizzas to be too thick, too gummy, too doughy, and too heavily topped. I also couldn’t figure out how to achieve those enviable lacy frico crusts flooding my Instagram feed.
But when I focused on getting the crust right, everything else fell into place. Here are my three biggest tips for getting it right:
1. Use a high-hydration dough.
2. Allow for a long fermentation at each phase of the process.
3. Parbake it.
A few more notes:
For best results, use a scale to measure.
• Find the recipe here: pizzaeveryfrid...
Pre-order Pizza Night here: alexandracooks... (thank you!!)
If you are new here, ​Pizza Night​ will be published next April and includes 52 pizza and 52 salad recipes, one combination for every week of the year, as well as five simple desserts.

[@maccs3346]

Great video. Straight to business, no music no intro no love story about the pizza. 10/10

[@roberttillotson6861]

Agreed

[@julieduncan5917]

I wish I could download a picture of how perfect my Detroit style pizza turned out from following your directions! Beautiful and delicious!

[@salishseaquest7952]

Loved the sizzle when it was pulled from the oven. You handle the dough with such gentle hands and great respect. Can hardly wait for your new book to be released. Have pre-ordered and I'm counting the days. Cheers!

[@bryanonthecoast572]

I've made your previous recipe many times, and loved it. Tonight I tried the updated version for some friends visiting from Michigan. What an upgrade! The par bake on the crust makes such a difference. Thank you for sharing this with us.

[@Aohhdjdl]

Finally, the best video of a woman baking great pizza

[@ronalddelacruz7029]

Love it. Your videos are so simple. Every recipe I try with your instructions comes out really good.

[@livefree9852]

That has to the best looking, most delicious dough I’ve seen. Thanks ✌️

[@lilyavery8230]

Excited to try this! Your peasant and focaccia bread are a weekly thing in our home! Tried and true - thank you!

[@MickaleafAnimation]

so glad to find your channel, i was just thinking about making my own detroit style pizza since its been hard to find in my area. cheers!

[@sitnslide]

Yep! Par bake and high hydration with bread flour. I like heavier sauce dosage, but yum. Yum!

[@mredulasinghahluwalia]

Love you channel!❤ the recipes are so easy to follow💯

[@Lanolin410]

A scale is a great invention

[@ilovetoile]

Ali, as always amazing recipe and video!

[@tir208]

I find that covering it with tinfoil allows the bottom to bake faster than the top, so you can assemble, proof, and bake all in one go without half baking it. That way the ingredients combine with the dough better.

[@urbster1]

parbaking the crust is such a pro move!!

[@countryside_guy]

Very nice. I love your commanding voice too, I wouldn't dare do something wrong 😅

[@alerojo7770]

After the dough sits for 10 to 12 hours in room temperature. Could you let it sit on the fridge for another 12 hours in the fridge or is it best to just transfer to the fridge for 24 hours?

[@wonktootie]

That looks so good!

[@footballfan4270]

The metric measurements are not in the video description, as stated in the video. Can you please provide them? Thanks in advance.

[@ParthPatel-fb6ul]

Thank you for the video! This is a long shot, but do you think it would be possible to get your recipe for the coffee mascarpone gelato from the bread toast crumbs cookbook? I dont have the book with me right now and the recipe would really help me out!

[@AlexandraStafford]

I wish I could send it to you but I'm not home... I'll be home tomorrow, and then I can send it to you.

[@JoelBell-td1ep]

How can I incorporate some sourdough starter into this dough?

[@DotHimUp_Shorts]

how do you make it for lunch. this is too long for me

[@HakimBaaloudj]

Im sorry but in what way this is a recipe ? no measure, what kind of flour ?

[@HH-gc4xq]

what if you can only find all purpose flour where you live, will the result still be pretty good?

[@AlexandraStafford]

Yes, should be fine!

[@lucypinfold]

Looks amazing

[@michaeld2662]

Miss hearing the children playing in the background😊

[@ericnoack1324]

where are the quantities in ml ?

[@Therionx]

What kind of pan was that ?

[@alexisc4922]

10x14 Lloyd Detroit pan

[@paul_domici]

The secret is to let it rest for a few days ! : )

[@kageryu2320]

love from bangladesh

[@kpnitrl38]

She lost me at pregrated... 😢 C'mon now!

[@viennehaake9149]

😳lots of steps, specific dark pan, a lot of planning, calorie dense. Looks great though.

[@OlegBaranov-Belgorod]

I don't add any olive oil for the dough but use a damp cloth at room temperature and a cellophane bag in the fridge. Then the pizza is for people who watch their weight. You show a more authentic recipe, but now most people try to lose weight.

[@streetsharkz]

this broad aint never been to detroit

[@ericnoack1324]

Your recipe is off. One cup of flour is 250g so 2.25 cups is going to be close to 600gm and the water would be 236ml so the hydration would be less than 50%

[@user-ph8zz7zm5f]

2 1/4 cups of flour is 270 grams