Our Favorite Detroit Style Pizza Recipe
Recipe adapted from A Cozy Kitchen
Friday night pizza night has been a way of life since I was a little girl.
I've grown up a pizza lover and have tried everything from homemade to frozen to New Haven's best (dare I say better than New York), but we'll save that topic for another day.
If you ask me now what I want for dinner on a Friday night, the answer will always be pizza. Just ask my husband how he has fought this battle for many years.
We tried our own variety style of pizzas. The Trader Joe's Cauliflower Pizza Crust.
We enjoyed the Cali'flour Foods Pizza Crust — don’t let that photo fool you. We made this crust on the grill and it came out so good not burnt it’s an old iPhone camera quality.
Other times for a quick go-to CAULIPOWER Margherita Cauliflower Crust Pizza. If you are sensing a trend, I tried to curb my pizza cravings with the gluten-free options above.
All of these are excellent choices. As a pizza lover, I cannot recommend these options enough if you have gluten sensitivity or any other dietary restrictions.
However, during a time of making everything at home, why wasn't I making my own pizza dough?
First of all, I thought it was too hard to do on my own. Second of all, I never had much time to prep the dough beforehand.
Introducing A Cozy Kitchen, I found Adrianna via Instagram. She reposted our first time making the Detroit Style Pizza, not so much after the 100th tag, but who can blame her.
I love this recipe because it was easy to follow, easy to prep, and did not take much time to do. If you're looking for instant satisfaction, see the links above.
Get yourself into a routine on Fridays, prep the dough, clean while it rises and bakes, and sit down to a lovely clean house on a Friday night feeling accomplished.
Just like our journey through the cauliflower pizza crusts, I played around with this crust as well. First, I stuck close to the recipe, never varying off track with the time, pan being used, or ingredients. After a mishap with our baking pan (the pan coating ended up on the bottom of our pizza), we switched over to our trusty cast iron skillets. Our most recent iteration, splitting the dough into two cast iron pans and not taking the sauce & cheese to the end but creating a crust.
It's always good to switch things up. Some days, we'll keep it Detroit style with a thicker crust, and others, we'll forget to put pepperoni on it and not realize until the pizza is finished. Hey, it happens. The main point here is to enjoy making your pizza at home while you have the time to do it.