If you’ve heard of Wisconsin Brick cheese and live outside of the Midwest, you’ve probably heard of it in relation to Detroit-style pizza. It’s a high-fat aged cheese with a uniquely tangy, salty, buttery flavor that lends the deep-pan Detroit pizza its buttery taste and more important its crispy, lacy, blackened edges. The edges will look black and burned beyond edible but don’t be fooled that’s black gold.
I like to think of Detroit pizza as the Sicilian’s chubby cousin. Not so rustic as, say, a focaccia, but not quite as soft and fluffy as a New York–style Sicilian slice.It’s special occasion pizza that’s dripping with cheese, fluffy in the middle and laced with crispy edges. This is not every Friday night pizza or you’ll soon be purchasing a defibrillator. But it is really good pizza.
And despite the decadent use of cheese you don’t need a wood-fired oven or 900 degrees to get professional quality. You do sort of need a special pan, if you want to get technical, but this simple and easy dough recipe is perfect for homemade pizza.