Detroit Focaccia Pizza
Get ready for a pizza experience like no other! This Detroit-style pizza is a true culinary masterpiece. Unlike traditional pizzas, this one is baked in a rectangular pan, resulting in a thick, airy crust with crispy edges. The secret lies in the order of assembly: the cheese goes down first, then the sauce, creating a unique and irresistible flavor profile. Topped with homemade ricotta cheese, fresh basil, and a drizzle of olive oil (optional), this pizza is a symphony of textures and tastes. It’s the perfect combination of crispy, chewy, and cheesy – a true celebration of pizza perfection.
- Prep Time: 2 hours
- Cook Time: 15-20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 servings 1x
- Category: Main Dish
Ingredients
Units
Scale
Focaccia (crust):
- 5 3/4 cups (720 grams) flour
- 2 1/2 tsp salt
- 2 1/2 tsp sugar
- 2 1/2 tsp (1 packet + 1/2 tsp) instant yeast
- 2 1/2 cups (590 ml) warm water (~100F)
- 1/3 cup olive oil, divided
For the pizza:
- prepared focaccia dough (above)
- 9 oz pepperoni, sliced
- 9 oz Italian sausage, cooked & crumbled
- 4 cloves fresh garlic, finely chopped
- 1 tsp dried oregano
- 2 1/2 cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups Detroit-style tomato sauce (recipe below)
- fresh basil, torn for topping (optional)
House-made Ricotta
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- 3 Tbsp lemon juice or distilled white vinegar
Detroit-style Tomato Sauce:
- 2 Tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp sugar (or to taste)
- 1/2 tsp black pepper
- pinch of red pepper flakes (optional)
Instructions
- Mix the dough: In a large bowl, combine the flour, salt, sugar, and instant yeast. Add warm water and mix with a wood spoon or dough hook until a shaggy dough forms. Let it rest for 10 minutes.
- Knead: Knead by hand for 8-10 minutes or in a stand mixer with a dough hook for 5-7 minutes until smooth and elastic. The dough should be slightly sticky.
- Raise: Coat a large bowl with 1 1/2 Tbsp olive oil. Place the dough inside, cover with plastic wrap, and let rise at room temperature for 1 1/2-2 hours, or until doubled in size.
- Prepare your pan: Pour 4 Tbsp olive oil into a 13×18 inch Pan (or well oiled baking sheet). Spread evenly to coat the bottom.
- While dough rises – prepare your house-made ricotta & sauce: In a large pot, combine milk, heavy cream, and salt. Heat over medium heat until the mixture reaches 190F, stirring occasionally to prevent scorching.
- Remove from heat and stir in lemon juice or vinegar. Let the mixture sit undisturbed for 5 minutes; curds will begin to form.
- Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curdled mixture into the colander, allowing the whey to drain. Let it drain for 15-20 minutes, depending on desired consistency.
- Transfer the ricotta to a bowl, cover and refrigerate until ready to use.
- Prepare Sauce: In a saucepan, heat olive oil over medium heat. Add finely chopped onion and saute until translucent, about 5 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in crushed tomatoes, dried oregano, salt, sugar, black pepper, and red pepper flakes (is using). Bring the sauce to a simmer and cook for 20 minutes, stirring occasionally.
- Adjust seasoning to taste. Remove from heat and let cool slightly.
- Preheat oven to 500F.
- If not already done, press the prepared focaccia dough into a well-oiled 13×18 inch pan, ensuring it reaches the edges and corners.
- Evenly distribute the shredded mozzarella and Monterey Jack cheeses over the dough, extending the cheese to the edges to create a crispy crust (this is the KEY to Detroit pizzas!).
- Arrange the pepperoni slices and sausage crumbles over the cheese.
- Sprinkle finely chopped fresh garlic and dried oregano evenly over the toppings.
- Bake the pizza: place the assembled pizza on the lowest rack of the preheated oven. Bake for 15-20 minutes, or until the cheese is bubbly and the edges are crispy and browned.
- Remove the pizza from the oven and while resting add finishing touches. Gently warm the sauce if it has cooled.
- Using a spoon, ladle the warm sauce in two thick, evenly stripes lengthwise over the pizza.
- Add dollops of the house-made ricotta cheese between the sauce stripes.
- Garnish with fresh basil leaves, if desired. Slice & serve immediately. Enjoy!
Notes
Feel free to add any pizza toppings you personally love! This is versatile and delicious.
Keywords: Main Dish, Dinner, Pizza, Detroit Style, Focaccia
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