{"id":52562,"date":"2025-03-05T09:51:49","date_gmt":"2025-03-05T14:51:49","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=52562"},"modified":"2025-04-26T14:46:15","modified_gmt":"2025-04-26T18:46:15","slug":"detroit-style-pizza","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/detroit-style-pizza\/","title":{"rendered":"Detroit Style Pizza"},"content":{"rendered":"

This Gluten Free Detroit Style Pizza recipe is LEGIT. There\u2019s a bit of waiting involved, but the final taste & texture are amazing, and your house will smell like a pizzeria!\t<\/p>\n

\"A<\/p>\n

So, I\u2019ve shared a great gluten-free pizza crust recipe before, and that original recipe was perfectly fine for satisfying any pizza craving I might have.<\/p>\n

It was definitely a gluten-free crust, both in the way the dough handled, and the final product. A very GOOD gluten free crust, but still.<\/p>\n

Lately, I\u2019ve been frustrated because there\u2019s a local pizza joint - Mai Pai<\/a> - makes such wildly good gluten-free pies, anything I\u2019ver ever tried pales in comparison.<\/p>\n

And I\u2019m REALLY GOOD at gluten free baking!<\/p>\n

Anyway, they\u2019re an award winning tiki style restaurant that makes Detroit style pizzas, both regular and gluten free. Absolutely mind blowing pizza.<\/p>\n

I knew I\u2019d have to figure out how to make something similar, both to deal with my frustration AND because they have limited hours! <\/p>\n

After a bunch of research, I decided that they\u2019re probably using Caputo\u2019s Gluten-Free flour. It\u2019s a special Italian flour, and known to make the BEST gluten free bread products. \t<\/p>\n

So, I played around with it and eventually landed on the BEST gluten-free pizza recipe possible. <\/p><\/div>\n

This gluten-free pizza dough behaves like regular dough, rises like regular dough, and bakes up super airy, with a structure that actually supports air pockets... like regular dough.<\/p>\n

My homemade pizza was ALMOST as good as Mai Pai\u2019s, and the only thing that set theirs apart is one that I couldn\u2019t do anything about, without a major investment. <\/p>\n

My crust wasn\u2019t QUITE as crispy along the outer edge, simply because my oven does NOT get as hot as their commercial oven. <\/p>\n

Anyway, it was still an absolutely fantastic pizza, and it\u2019s since become our go-to recipe for pizza night. <\/p>\n

In honour of Mai Pai, this easy recipe is done up Detroit-style as well - a pan pizza with a long fermentation, a crust that\u2019s essentially fried during the baking process. Toppings and cheese go on before the sauce, which is done in a stripe formation, rather than spread.<\/p>\n

Feel free to bake yours traditional style (sauce, cheese, toppings) if you prefer - there\u2019s no need to par bake the crust.<\/p>\n

Of course, there are all kinds of different options for what you can top it with, so have fun topping it with all of your favorite things!<\/p>\n

Anyway, it\u2019s a great recipe - let\u2019s look at what you\u2019ll need, and how to make it:<\/p><\/div>\n

\"A\t\t\t\t<\/p>\n

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Ingredients<\/h2>\n

This recipe uses MOSTLY simple ingredients. With one exception - a very specific, imported gluten-free flour blend - you\u2019ll be able to find everything you need in any grocery store.<\/p>\n

Some ingredient notes for you:<\/p>\n

Caputo Fioreglut Flour<\/h4>\n

If you\u2019ve been following this blog - or, before it, my gluten free cookbooks - for a while, you know that I am *vehemently* anti-all purpose gluten free flour mixes.<\/p>\n

Just due to the way different flours have different flavours and properties, you\u2019re WAY better off using ingredients individually, in ratios specific to whatever you want the flour to do.<\/p>\n

I was skeptical of the Caputo flour at first, but between the amazing reviews, and my STRONG suspicion that it was what our favourite local pizza place was using... it was definitely something I was willing to try.<\/p>\n

Caputo Gluten Free Flour<\/a> is a blend of gluten-free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, thickener, guar, and flavouring.<\/p>\n

So, if you\u2019re allergic to *wheat*, this may not be a great option for you... though apparently it\u2019s safe for anyone else on a gluten-free diet - even for celiacs!<\/p><\/div>\n

I\u2019ve got to say, this stuff made the absolute most beautiful gluten-free pizza dough I\u2019ve ever seen.<\/p>\n

... and I\u2019ve made a LOT of gluten-free doughs over the years! Once I had it kneaded together, it looked and behaved like regular pizza dough. <\/p>\n

The only way, visually, that you could see a difference was that the inside was more white than the inside of a non gf pizza crust.<\/p>\n

As a note, though - you\u2019re going to want to look at this as being a gluten free bread flour, specifically. While it\u2019s great at breads and bread based recipes like homemade gluten-free pizza crust, I hear it\u2019s not great at things like cookies, cakes, etc.<\/p>\n

We bought our first bag on Amazon - spendy, but worth it! - but then found a local import grocery store that carried it at a much lower price. SCORE! Check your local Italian grocers, you may find similar deals.<\/p>\n

As always, this recipe is *highly* unlikely to work if you substitute any other kind of gf flour for the Caputo Fioreglut Gluten-Free Flour. <\/p>\n

All gf flour mixes behave differently, based on their content - and that goes at LEAST double for this recipe, on account of the wheat starch involved.<\/p><\/div>\n

\"A<\/p>\n

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Toppings<\/h4>\n

You can top the pizza any way you want, really. For this one, we did a double pepperoni deluxe pizza.<\/p>\n

We used regular pepperoni right against the crust, then topped the whole thing off with \u201ccup\u201d style pepperoni, for a bit of flare.<\/p>\n

Beyond that, we used pepperoni, bacon, mushrooms, green peppers, and red onions.<\/p>\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Shredded Mozzarella Cheese (I get Pizza Mozzarella specifically)
\nPizza Sauce (I use either homemade, or Rao\u2019s Marinara)
\nActive Dry Yeast
\nGranulated Sugar
\nExtra Virgin Olive Oil
\nBaking Powder
\nSalt
\nCooking Spray (I use olive oil spray)<\/p>\n

... I just really don\u2019t have anything to add, for these last few ingredients. Basic pantry staples, if you do any baking!<\/p><\/div>\n

\"A<\/p>\n