Mastering Detroit-Style Sourdough Pizza: A Step-by-Step Guide

Detroit-style pizza, with its crispy, airy crust and caramelized cheese edges, is a true culinary delight. Inspired by the iconic Buddy's Pizza, this sourdough variation brings a unique depth of flavor and satisfying texture to your home baking. In this tutorial, we’ll break down the process, from starter maintenance to that perfect cheese crust, so you can confidently recreate this classic at home. Grant Bakes walks us through the entire process in the video below – let’s get baking!

Understanding the Key Elements of Detroit-Style Sourdough Pizza

What sets Detroit-style pizza apart? It's not just the rectangular shape. The unique pans, the order of toppings (cheese first, sauce on top!), and the type of cheese all contribute to that signature crispy crust and gooey, caramelized edges. We'll cover each of these in detail.

The Sourdough Starter: Your Foundation

A lively starter is essential for that characteristic sourdough tang and airy texture. Grant emphasizes the importance of refreshing your starter the day before baking. He uses a 25g portion, feeding it 50g of water and 50g of bread flour. Allowing it to double in size (roughly 4-8 hours) ensures it’s strong enough to leaven the dough. Don't skip this step – a weak starter will lead to a flat, dense pizza.

Dough Development: Hydration and Stretch & Folds

The dough itself is a 75% hydration recipe, meaning it's quite wet. While this might seem intimidating, the high hydration contributes to that light and airy crumb. The initial mixing is straightforward – combine water, starter, olive oil, salt, and bread flour. The real magic happens with the stretch and folds. These repeated folds (three sets, with 30-minute rests in between) develop the gluten, creating the structure that gives the pizza its chewiness and rise. Don't be discouraged if the dough feels sticky at first; it's supposed to!

The Pan & The Proof: Achieving the Perfect Shape & Rise

Detroit-style pizza requires specific pans – typically rectangular, deep-dish pans. Grant uses non-stick pans, which simplifies the process. After dividing the dough, it’s shaped and placed in the pans, then undergoes a series of stretches every 20 minutes to reach the edges. This gradual stretching prevents tearing and ensures an even rise. The final proof, lasting 3-4 hours, allows the dough to fully expand, creating those beautiful air pockets.

Toppings & Baking: Cheese First, Sauce on Top!

The signature Detroit-style order is cheese first, then pepperoni, and finally a vibrant sauce on top. The cheese, traditionally Wisconsin brick cheese (which can be difficult to find outside of Detroit), is often substituted with a blend of mozzarella and Monterey Jack or Muenster to achieve a similar buttery, melty flavor. Baking at a high temperature (550°F or as high as your oven allows) in the middle rack helps create that crispy crust and perfectly browned cheese.

Tips for Success

• Starter Activity: Ensure your starter is doubling in size consistently before using it.
• Dough Hydration: Don't be afraid of the wet dough! It's key to the texture.
• Stretch & Folds: Be gentle but thorough with the stretch and fold process.
• Cheese Choice: Experiment with different cheese blends to find your perfect flavor combination.
• Pan Temperature: Using a pizza stone or steel can help achieve an even crispier crust.