Detroit-style pizza, with its distinctive rectangular shape, airy crumb, crispy cheese edges, and rich tomato sauce, has taken the pizza world by storm. But achieving that authentic texture and taste at home often raises the question: can you truly make Detroit-style pizza in a glass pan? The short answer is yes, but with considerations. Let’s delve deeper into the nuances of this culinary adaptation, exploring the pros, cons, and essential techniques.
Understanding Detroit-Style Pizza: The Steel Pan Legacy
The hallmark of Detroit-style pizza lies in its unique baking process, deeply intertwined with the use of blue steel pans, originally repurposed automotive drip pans from Detroit’s manufacturing past. These pans possess exceptional heat retention and distribution properties, crucial for creating the signature crispy, caramelized cheese crust that extends right to the edges. The high heat of the oven, coupled with the steel pan, encourages the cheese to render and crisp up beautifully, forming that sought-after lacy, almost burnt, border.
The dough itself is also a key component. Typically a high-hydration dough, it’s proofed twice and pressed into the pan, creating a thick, airy, focaccia-like base. The sauce, often applied in dollops after baking, adds a tangy counterpoint to the rich cheese and crispy crust.
The Role of the Pan in Achieving Authentic Results
The pan material significantly influences the final product. Steel heats up quickly and evenly, contributing to the crust’s rapid rise and crisping. Its dark color also enhances browning. The straight sides of the pan are essential for containing the dough and cheese, allowing them to rise vertically and form the characteristic rectangular shape.
Glass Pans: A Viable Alternative?
While steel pans are the gold standard for Detroit-style pizza, glass pans offer a readily available alternative for home cooks. Glass pans are typically made from tempered glass, designed to withstand high oven temperatures. They offer the advantage of being easy to clean and allowing you to monitor the crust’s browning from below. However, glass pans have distinct characteristics that impact the final pizza.
Pros of Using a Glass Pan
Glass pans are ubiquitous in most kitchens, eliminating the need for a special purchase. They are relatively inexpensive compared to dedicated Detroit-style steel pans. Furthermore, glass is non-reactive, meaning it won’t impart any metallic taste to the pizza. Observing the bottom crust through the glass is also a practical benefit, helping to prevent burning. Finally, cleaning glass pans is generally straightforward, especially if properly greased.
Cons of Using a Glass Pan
Glass is a poor conductor of heat compared to steel. This can result in a slower rise and less pronounced crisping of the crust, especially around the edges. The cheese might not caramelize as deeply, lacking the signature burnt-cheese flavor characteristic of authentic Detroit-style pizza. Glass also retains heat differently than steel, potentially leading to uneven cooking if not properly managed.
Adapting Your Technique for Glass Pans
Successfully making Detroit-style pizza in a glass pan requires adapting your technique to compensate for the pan’s properties. Here’s how:
Optimizing Dough Hydration and Proofing
A higher hydration dough (around 75-80%) will compensate for the slower heat transfer in the glass pan. This extra moisture helps create a more open and airy crumb. Ensure adequate proofing, both in bulk and in the pan, to allow the dough to fully develop its flavor and rise. A longer proofing time in the pan, perhaps an hour or more, is beneficial.
Preheating is Key
Thoroughly preheat your oven and the glass pan before adding the dough. This helps to maximize the initial heat shock and promote better crust development. Placing the empty glass pan in the oven while it preheats for about 15 minutes can make a difference.
Cheese Placement and Quantity
Generously oil the pan before adding the dough. This helps prevent sticking and encourages the edges to crisp up. Use a generous amount of cheese, extending it all the way to the edges of the pan. Brick cheese is the traditional choice, but a blend of mozzarella and provolone can also work well. The key is to use a cheese that melts well and has a relatively high fat content.
Baking Temperature and Time
Bake at a slightly lower temperature than you would with a steel pan. Start at around 425°F (220°C) and adjust as needed. Monitor the pizza closely and adjust the baking time accordingly. Rotate the pan halfway through baking to ensure even browning. The goal is to achieve a golden-brown crust and bubbly, slightly browned cheese.
Broiling for Enhanced Crispiness
For the final few minutes of baking, consider broiling the pizza to enhance the crispiness of the cheese edges. Watch it carefully to prevent burning. This can help mimic the intense heat of a steel pan and create that signature Detroit-style char.
Letting It Rest
After baking, let the pizza rest in the pan for a few minutes before cutting and serving. This allows the cheese to set and prevents it from sliding off the crust.
Troubleshooting Common Issues
Even with careful technique, you might encounter some challenges when making Detroit-style pizza in a glass pan. Here’s how to address them:
- Soggy Crust: Increase the baking time or temperature slightly. Ensure the oven is properly preheated. Consider using a pizza stone or baking steel on the rack below the glass pan to radiate more heat.
- Uneven Browning: Rotate the pan halfway through baking. Check your oven’s temperature accuracy and adjust accordingly.
- Lack of Crispy Edges: Ensure you are using enough cheese and that it extends all the way to the edges of the pan. Broil the pizza for the last few minutes of baking. Preheating the glass pan can also help.
- Sticking: Generously oil the pan before adding the dough. You can also use parchment paper lining the bottom of the pan for extra insurance.
Ingredient Considerations: Beyond the Pan
While the pan plays a crucial role, the quality of your ingredients also significantly impacts the final result.
- Flour: Use a high-protein bread flour for a chewy and strong dough.
- Yeast: Use active dry yeast or instant dry yeast, ensuring it’s fresh for optimal rise.
- Cheese: Brick cheese is the traditional choice, but a blend of mozzarella and provolone can work well. Use full-fat cheese for better melting and flavor.
- Tomato Sauce: Use a high-quality canned tomato sauce or crushed tomatoes. Simmer it with garlic, oregano, and a touch of sugar for a balanced flavor.
- Oil: Use olive oil for flavor and to prevent sticking.
Is a Steel Pan Worth the Investment?
While you can achieve decent results with a glass pan, investing in a dedicated Detroit-style steel pan will undoubtedly elevate your pizza-making game. The superior heat retention and distribution of steel result in a crisper, more evenly cooked crust and that coveted caramelized cheese edge. If you’re serious about replicating authentic Detroit-style pizza at home, a steel pan is a worthwhile investment.
Consider these factors when deciding:
- Frequency of Pizza Making: If you make Detroit-style pizza regularly, a steel pan is a great investment.
- Desired Level of Authenticity: If you’re aiming for the most authentic results possible, a steel pan is essential.
- Budget: Steel pans are more expensive than glass pans.
Perfecting Your Detroit-Style Pizza: The Journey, Not the Destination
Making Detroit-style pizza, whether in a glass or steel pan, is a journey of experimentation and refinement. Don’t be discouraged if your first attempt isn’t perfect. With each batch, you’ll learn more about your oven, your ingredients, and your technique. Embrace the process, adjust your methods, and enjoy the delicious results. The quest for the perfect crispy-edged, airy-crumbed, sauce-dolloped Detroit-style pizza is a rewarding one, regardless of the pan you choose. Remember, the most important ingredient is passion!
Recipe for Detroit-Style Pizza (Glass Pan Adaptation)
This recipe is adapted for use with a 9×13 inch glass pan. Adjust baking times as needed based on your oven.
Ingredients:
- Dough:
- 500g Bread Flour
- 400g Water (80% hydration)
- 10g Salt
- 2g Instant Dry Yeast
- 2 tbsp Olive Oil
- Toppings:
- 450g Brick Cheese (or Mozzarella/Provolone blend)
- 1 Jar (24 oz) Crushed Tomatoes
- 2 cloves Garlic, minced
- 1 tsp Dried Oregano
- 1 tsp Sugar
- Olive Oil for drizzling
Instructions:
- Prepare the Dough: In a large bowl, combine flour, salt, and yeast. Add water and mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Add olive oil to the bowl, coat the dough, cover, and let rise for 1.5-2 hours, or until doubled.
- Prepare the Sauce: While the dough rises, make the sauce. In a saucepan, sauté garlic in olive oil until fragrant. Add crushed tomatoes, oregano, and sugar. Simmer for 15-20 minutes, or until slightly thickened.
- Shape and Proof: Generously oil a 9×13 inch glass pan. Gently deflate the dough and transfer it to the pan. Gently stretch and press the dough to fill the pan. Cover and let proof for 1-1.5 hours.
- Preheat and Top: Preheat oven to 425°F (220°C). Grate the cheese. Distribute cheese evenly over the dough, extending to the edges.
- Bake: Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and starting to brown. Broil for the last 1-2 minutes to enhance crispness, watching carefully.
- Finish and Serve: Remove from oven and let rest for 5-10 minutes. Dollop the tomato sauce over the pizza. Drizzle with olive oil and cut into squares. Serve immediately.
Conclusion: Detroit-Style Pizza Within Reach
While a steel pan may be the purist’s choice, making delicious Detroit-style pizza in a glass pan is absolutely achievable. By understanding the properties of glass and adjusting your technique accordingly, you can create a satisfying and flavorful pizza with a crispy crust and delectable toppings. So, gather your ingredients, preheat your oven, and embark on your Detroit-style pizza adventure. The reward is a taste of Detroit, right from your own kitchen. Remember that experimentation and personal preference are key to unlocking your own signature Detroit-style masterpiece!
Can I really achieve crispy corners making Detroit-style pizza in a glass pan, or is a steel pan essential?
While seasoned steel pans are the traditional and preferred choice for achieving the quintessential crispy, caramelized edges of Detroit-style pizza, it is absolutely possible to get decent crispy corners in a glass pan. The key lies in preheating the pan thoroughly, using a generous amount of oil (ideally a neutral oil like canola or vegetable), and ensuring the cheese extends all the way to the edges of the pan. The heat from the oven will transfer to the glass, and the oil will fry the edges of the cheese and dough, providing a satisfying crunch.
However, understand that glass pans don’t conduct heat as efficiently as steel. This means you might not achieve the same level of crispiness and caramelization compared to a steel pan. Experiment with slightly longer baking times and consider using a pizza stone or baking steel on the rack below the glass pan to help radiate heat from below. The bottom crust might brown slightly differently, but with careful technique, a delicious Detroit-style pizza with acceptable crispy edges can be produced in a glass pan.
What type of glass pan works best for Detroit-style pizza?
The ideal glass pan for Detroit-style pizza is a rectangular or square pan with relatively straight sides and a depth of at least 2 inches. This shape mimics the traditional blue steel pans used in Detroit, allowing for the dough to rise evenly and create those characteristic pillowy squares. Look for a pan made from tempered glass, which is more resistant to thermal shock and less likely to shatter at high oven temperatures.
Avoid glass pans with curved sides or decorative edges, as these can hinder the formation of crispy corners and make it difficult to achieve a uniform crust. Also, be sure your glass pan is oven-safe and rated for the temperatures required for baking pizza. Check the manufacturer’s instructions regarding maximum temperature and preheating guidelines to ensure safe and successful baking.
How does using a glass pan affect the dough preparation for Detroit-style pizza?
The dough preparation remains mostly the same, regardless of whether you’re using a glass or steel pan. Hydration is key, aiming for a dough that’s relatively wet (around 70-75% hydration). This helps create the airy, open crumb structure characteristic of Detroit-style pizza. A long, slow cold ferment in the refrigerator (24-72 hours) is also recommended for developing flavor and gluten structure.
However, consider adding a little more oil to the dough recipe if you’re using a glass pan. This will help with browning and crisping in the less conductive material. Also, ensure the dough is evenly distributed in the glass pan and allowed to rise sufficiently before baking. A proper rise is crucial for achieving a light and airy texture that complements the crispy edges.
What type of cheese is best to use when baking Detroit-style pizza in a glass pan, and how should I apply it?
Wisconsin brick cheese is the traditional cheese for Detroit-style pizza, but it can be challenging to find outside of the Midwest. A low-moisture, whole-milk mozzarella is a good substitute, or you can even use a blend of mozzarella and provolone. The key is to use a cheese that melts well and browns nicely.
When applying the cheese to the pizza in a glass pan, ensure it extends all the way to the edges. This is crucial for creating the crispy, caramelized corners. Some chefs even recommend placing small pieces of cheese directly against the edge of the pan to maximize crispiness. Don’t overload the pizza with cheese, as this can prevent the dough from rising properly and lead to a soggy crust.
How do I prevent my Detroit-style pizza from sticking to the glass pan?
Thoroughly greasing the glass pan is essential to prevent sticking. Use a generous amount of oil, such as canola or vegetable oil, coating the bottom and sides of the pan evenly. You can also use a non-stick cooking spray, but be sure it’s oven-safe and rated for high temperatures.
Another trick is to preheat the pan in the oven before adding the dough. This helps create a barrier between the dough and the glass, preventing sticking. Once the pizza is baked, let it cool slightly before attempting to remove it from the pan. Use a spatula or knife to gently loosen the edges, and then carefully lift the pizza out.
What oven temperature and baking time are recommended when using a glass pan for Detroit-style pizza?
A high oven temperature is essential for achieving the crispy corners and well-baked crust characteristic of Detroit-style pizza. Preheat your oven to 450-500°F (232-260°C). Placing a pizza stone or baking steel on the rack below can help radiate heat and promote even baking.
Baking time will vary depending on your oven and the thickness of your crust, but typically, a Detroit-style pizza baked in a glass pan will take 15-25 minutes. Keep a close eye on the pizza and rotate it halfway through baking to ensure even browning. The pizza is done when the crust is golden brown, the cheese is melted and bubbly, and the edges are crispy.
What are some common mistakes to avoid when making Detroit-style pizza in a glass pan?
One common mistake is not using enough oil. Detroit-style pizza requires a generous amount of oil to fry the edges of the crust and create those crispy corners. Don’t be afraid to use more oil than you think is necessary. Another mistake is not preheating the pan properly. A well-preheated pan helps create a barrier between the dough and the glass, preventing sticking and promoting crisping.
Another frequent error is underbaking the pizza. Make sure the crust is golden brown and the cheese is fully melted and bubbly before removing the pizza from the oven. Lastly, avoid overloading the pizza with toppings, as this can prevent the dough from rising properly and lead to a soggy crust. Less is often more when it comes to toppings for Detroit-style pizza.