Detroit-Style Pizza � This "Rock City" Pizza Rocks

The next time you hear people arguing about whether Chicagoor New York has the best pizza, politely interrupt them, and make sure they know about Detroit-style, since it really should be part of the discussion. And by discussion, I mean heated argument.

Even though Detroit-style pizza is often referred to as �deep dish,� I don�t think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred, blistered, thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a very unique experience.

If you can�t get the classic 14� X 10� Detroit pizza pan, you can also use a 12� cast iron skillet, although you may need to not use quite as much dough, since I forget how much surface area that has, but it should be close. You can also use two 8� X 8� metal cake pans, but no matter what you go with, be sure it�s at least a few inches deep, otherwise things could get ugly.

Since I�m new to this style of pizza, if you�re from Detroit, please let me know how close I got, and if there�s anything obvious I�m missing. I know I needed more, and thicker, pepperoni, but other than that, I was really happy with how this came out, and hope everyone gives it a try soon. Enjoy!

Ingredients for one 14x10 Detroit-Style Pizza:

For the dough:

1 cup warm water

1 package dry active yeast (2 1/4 teaspoons)

1 teaspoon sugar

2 teaspoons olive oil

1 teaspoon kosher salt

2 1/2 cups bread flour

For the sauce (you�ll have a little extra):

one (24-oz) jar marinara sauce

2 teaspoons dried oregano

1 teaspoon red chili flakes

1 teaspoon garlic powder

The rest:

8 ounces sliced pepperoni

12 ounces brick cheese (I used 8 oz. of Monterey Jack and 4 oz. of cheddar)

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Chicago Deep Dish Pizza, or �Pizza� As We Call It In New York

The biggest problem with Chicago-style deep dish pizza, especially for a New Yorker, is that it�s called �pizza.� I�m not sure what else it could�ve, or should�ve been called, but when you grow eating thin-crust, and all of a sudden someone hands you a plate of this, with a fork, and calls it pizza, it�s quite the shock to the system.

Having said that, for the home cook at least, this deep dish pizza is actually much easier to pull off than your classic thin-crust, which really benefits from a 700 F. pizza oven. Another advantage is that we don�t have to worry about too much, or too many toppings, which is usually the fatal flaw of a poorly made NY-style pizza.

One key, besides the buttery, cornmeal-infused crust, is to be sure your sauce is very thick, and flavorful. Some Chicago pizzerias simply use seasoned, coarsely crushed tomatoes, but I prefer using a sauce, as long as it�s reduced at least as much as you see here. Your favorite will work, but just in case you don�t have one of those, here�s a link to our official pizza sauce recipe.

I went with a pretty basic sausage and cheese version here, but you can, and probably should, add other things like peppers, mushrooms, and onions. Same goes for switching up the cheeses, but I do like the combo of fresh, and firm mozzarella. I don�t think it�s quite as good if you use all one, or the other. Regardless, I really hope you give this �pizza� a try soon. Enjoy!

For the dough (enough for a 12-inch cast iron skillet):

1 1/3 cups warm water

2 1/4 teaspoons instant or rapid-rise yeast

2 teaspoons white sugar

1 1/2 teaspoons fine salt

1/4 cup melted butter

1/4 cup olive oil, plus more for the pan

1/2 cup cornmeal

3 3/4 cups flour, plus more as needed

For the fillings/toppings (in order of application):

4 ounces sliced provolone

8 ounces fresh mozzarella

1 pound spicy Italian sausage, removed from casing

4 ounces firm, low-moisture mozzarella

3 to 4 cups very thick pizza sauce (I made a double batch)

2 ounces (about 1 cup very finely grated) Parmigiano-Reggiano cheese

1 tablespoon olive oil for the top

more cheese and parsley to garnish

- Bake at 425 F. for about 35 minutes

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Proper Pesto

There are lots of recipes people claim taste better if made by hand, but there�s no easier case to prove than pesto. That the name means, �to crush,� should tell you something, and while this method does take considerably more physical effort, when you taste this you�ll forget every pestle-pounding minute.

The intensity of the flavors is beyond compare, and as if by some kind of magic, this gorgeous spread develops an addictive spiciness. You can taste each ingredient, and yet when smashed together, new and wonderful flavors are released. If you�re in the market, I recommend the marble mortar seen herein, as long as the inside has some texture to it. If it seems smooth and glassy, keep looking.

Of course, you can play around with the ratios of the five ingredients, and easily adjust this to your tastes, but no matter how they�re combined, taking the time to crush them by hand is well worth the effort. I hope you give this fresh basil pesto a try soon. Enjoy!

4 cloves garlic peeled

1/4 teaspoon kosher salt

1 large bunch basil (about 4-5 ounces)

3 tablespoons pine nuts

2 ounces Parmigiano-Reggiano, grated on microplace (about 1 1/2 cups unpacked)

1/2 cup mild extra virgin olive oil

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