Shawn Randazzo
World-renowned pizzaiolo and world pizza champion who helped popularize Detroit-style pizza globally. Founder of Detroit Style Pizza Company, Randazzo was instrumental in bringing this unique regional style to international recognition. Known for his expertise in creating the perfect thick, square pizza with crispy edges and a light, airy interior. His dedication to perfecting Detroit-style techniques earned him multiple awards and established him as a leading authority on this distinctive pizza style.
Detroit Style Dough
Note: Deduced from documented techniques, competitions, and Detroit style pizza methodology
Ingredients
- High-protein bread flour 1 kg
- Water 700-750 ml
- Sea salt 20-25 g
- Active dry yeast 3-5 g
- Olive oil 30-40 ml
Technique
Mix flour, water, salt, and yeast. Add olive oil during mixing. Knead until smooth and elastic. Bulk ferment 1-2 hours, then transfer to oiled rectangular steel pan. Press dough to edges, ensuring it reaches corners. Cold ferment 24-48 hours. Bring to room temperature before baking. The high hydration and long fermentation create a light, airy crumb with crispy edges.
Notes
Detroit style requires specific rectangular steel pans (typically 10x14 inches). The pan must be well-oiled to create the signature crispy bottom and edges. Cheese should be placed to the edges to create the caramelized 'frico' edge. Bake at 260-280°C for 12-15 minutes. Sauce is typically added in stripes on top after baking (or before for some variations).
Iconic Pizzas
Detroit Red Top
Classic Detroit style with pepperoni, mozzarella cheese placed to the edges, and sauce stripes on top after baking - the signature Detroit style presentation.
Ingredients
- Low-moisture mozzarella (Wisconsin brick cheese preferred)
- Pepperoni
- Tomato sauce
- Oregano
Technique
Press dough into well-oiled steel pan, ensuring it reaches all corners. Place cheese (especially Wisconsin brick cheese) all the way to the edges. Add pepperoni. Bake at 260-280°C for 12-15 minutes until edges are golden and crispy. Add sauce in stripes on top after baking. The cheese-to-edge technique creates the signature caramelized 'frico' edge.
Detroit Supreme
Loaded Detroit style pizza with multiple toppings, cheese to the edges, and sauce on top - showcasing the style's ability to hold substantial toppings.
Ingredients
- Wisconsin brick cheese or low-moisture mozzarella
- Pepperoni
- Italian sausage
- Green peppers
- Onions
- Mushrooms
- Tomato sauce
Technique
Press dough into oiled pan. Add cheese to edges first, then distribute toppings evenly. Bake until golden and crispy edges form. Add sauce stripes on top after baking. The thick crust and pan-baking method allow for generous toppings without compromising structure.
Detroit Margherita
Detroit style interpretation of the classic Margherita, with fresh mozzarella, basil, and sauce - demonstrating the style's versatility.
Ingredients
- Fresh mozzarella
- San Marzano tomatoes
- Fresh basil
- Extra virgin olive oil
- Sea salt
Technique
Press dough into pan. Add fresh mozzarella to edges. Bake until golden. Add crushed San Marzano tomatoes in stripes, fresh basil, and drizzle with olive oil. The Detroit style's thick, airy crust provides a unique base for classic Italian flavors.
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