It’s time for another bread challenge from the Bread Baking Babes. This time, Karen, of Karen’s Kitchen Stories,
asked the Babes to make a Detroit-style pizza.
This is a small-batch pizza that serves one very hungry person or two,
if you must share.
I used the same-day dough approach and topped it with Muenster and
Mozzarella cheeses, Cajun-style Andouille sausage, and homemade pizza
sauce. I did not add the jalapenos because
the sausage was definitely hot enough! A
search for the traditional brick cheese turned up empty, although one local
cheese shop had actually heard of it.
Even Whole Foods failed me!
This is a simple and relatively quick pizza to put together. I had never drizzled hot honey on a pizza, so
I did give it a try. It was a nice bite,
balancing the heat from the sausage. I
can see more of this pizza in my future, using a variety of toppings.
To quote Modernist Cuisine: “You
can’t talk about Detroit-style pizza without talking about cheese. The crust
has the light, airy crumb and crispy bottom characteristic of all the
bread-like pizza crusts. What differentiates a Detroit-style pizza is that the
edge of the dough is bordered with cheese, applied so that it comes right up
against the sides of the baking pan. In the oven, the cheese melts and bakes
into a golden-brown, crunchy crust. The best pieces to get are the corners
since they have two crispy sides to them, but the center ones are still plenty
delicious.
And not any cheese will do. For a
traditional Detroit-style experience, it has to be Wisconsin brick cheese mixed
in equal parts with pizza cheese or cheddar cheese. Wisconsin brick cheese has
a rich flavor best described as being like melted butter. If you can’t find
brick cheese, use a combination of white cheddar and mozzarella.”
To read more comments and perhaps even try
their recipe, follow this link to Modernist Cuisine.
Check out the other Babes for their take on a Detroit-style pizza, and stop by Karen's website to get the details and the recipe.
