If you were to ask most people in San Francisco where is their favorite pizza place, you'd get a handful of different answers. For many pizza lovers though, Tony's Pizzeria in North Beach is a special place. One of their hidden gems that is slowly finding a home in San Francisco is Detroit-style pizza.
Detroit-style pizza is known for its rectangular shape, airy and light dough, and browned cheese crust. The crust especially puts it on a higher level.
Gordon Ramsey always says he worries when a menu is too big because no restaurant can make all of the different types of cuisine properly. He also worries about the freshness. Well, he would not have to worry about Tony's. The ingredients are fresh, delicious, and expertly used on various styles of pizza. Tony's doesn't have a million things on the menu because it is about pizza. They also have a few other things that are amazing though.
Their calamari is fantastic and so is their meatballs. They also have classic Italian desserts like tiramisu and delicious affogato. Below is an easy way to make your Detroit-style pizza.
Detroit Style Pizza:
- FOR THE DOUGH:
- 2 ½ cups bread flour
- 1 1/2 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup lukewarm water, divided *see notes
- FOR THE PIZZA:
- 2 1/2 cups Pizza Sauce or Marinara Sauce, your favorite kind
- 3 1/2 cups Mozzarella cheese, shredded or cut into small cubes
- 1 cup sliced pepperoni
- Add flour and salt into a bowl, and mix.
- Add yeast, and mix thoroughly.
- Add in water a bit at a time and mix until a somewhat shaggy dough forms. Let dough rest for 15 minutes.
- In the bowl of a stand mixer with a dough hook attachment, knead the dough on low speed for 2 minutes bump the speed up one notch, and knead for 3 minutes more.
- Grease the bowl and add the kneaded dough. Cover lightly and let rise in a warm place until doubled in size (1-2 hours).
- Grease a Detroit-style pizza pan with about 1 1/2 Tablespoons olive oil.
- Add dough and dimpling stretch into the pan. Let the dough rest for 15 minutes and stretch once again until the dough reaches the edges of the pan.
- Let stretched dough rest for an additional 30 minutes covered.
- Preheat the oven to 500 degrees F.
- Add shredded cheese to the dough to the edges of the pan. Make sure the cheese touches the pan to allow for a crispy crust.
- Add pizza sauce in strips over the cheese. Top with desired toppings, in this case, pepperoni.
- Bake for 13-15 minutes, watch it closely. Take out when the crust is bubbling around the edges and the edges are becoming very dark and the toppings are golden brown.
- Run a knife around the edges to loosen the pizza crust. Transfer it to a cutting board to cut and serve.