Serves 4
This recipe calls for a 10x14 square steel pan which gives Detroit-style pizza its signature crispy cheesy crust. We got ours from Detroit Style Pizza.
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Ingredients
18 oz pizza dough (for 10x14 inch pan) – you can find at your local pizza shop or use your favorite recipe
8 oz mozzarella, shredded
4 oz brick cheese, shredded
Sauce
2 tbsp olive oil
28 oz can of whole tomatoes
1/2 onion, diced
4-5 cloves garlic, minced
1 inch knob ginger, minced
1 tbsp sugar
1 tbsp gochujang
1 tbsp soy sauce
1/2 tsp salt
1 tsp sesame oil
2-3 sprigs of basil
Toppings
5 oz frozen corn (fresh / canned work too)
1 tbsp gochugaru
1/2 tsp salt
1/2 pound of bulgogi, cooked
Ranch Dressing
1/4 cup mayo
1/4 cup buttermilk
1 tbsp dried chives
1 tbsp dill
1/4 tsp white pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tbsp dried parsley
1/2 tsp salt
Pour a little bit of oil in the pizza pan. Stretch dough toward the edges of the pan to spread. (Don’t worry about trying to get it all the way to the edges.) Let dough relax for 30 minutes
In the meantime, make the sauce. Add 2 tbsp of olive oil to a pan over medium heat. Add onions and sauté until golden and soft, 3-5 minutes. Add garlic and ginger and stir to cook for 1 more minute.
Add canned tomatoes, poking a hole in each tomato and crushing in your hand before adding to the pan. Add sugar, gochujang, soy sauce, salt, sesame oil, and basil. Cook for 30 minutes until slightly reduced, stirring often.
Remove sauce from heat and blend until smooth (it can still retain some texture if you’d like). Set aside.
Add a splash of sesame oil to a pan over medium heat. Add corn, gochugaru, and salt, and sauté until slightly charred. Remove from heat and set aside.
Combine all ingredients of the ranch dressing and set aside.
Preheat the oven to 550 degrees. Stretch dough in the pan to the edges, pulling up on the corners and pushing up to form a crust. Spread cheese wall-to-wall, making sure to get cheese on the sides of the pan as well. Spread corn and bulgogi evenly over the pizza. Ladle sauce in three rows, lengthwise.
Cook pizza for 12-15 minutes until pizza is golden brown (the cheese along the edges should look almost burnt). Remove from pan, and drizzle ranch all over. Cut in 8 equal pieces and serve.