Name: Mushroom and Truffle Oil Detroit Pan Pizza
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: American cuisine
Ingredients: 1.5 cup warm water (between 105-115°F); 2.25 tsp active dry yeast; 1 tsp granulated sugar; 3.5 cup bread flour; 1 tsp salt; 2 tbsp olive oil (plus more for oiling the pan); 3 cup low-moisture mozzarella cheese (shredded, preferably brick cheese or a blend); 1 cup fontina cheese (shredded); 8 oz cremini mushrooms (sliced); 4 oz shiitake mushrooms (sliced, stems removed); 2 tsp garlic (minced); 1 tbsp olive oil (for sautéing mushrooms); 1 tbsp truffle oil (for drizzling, or to taste); fresh parsley (chopped, for garnish (optional))

A stunning close-up of a Mushroom and Truffle Oil Detroit Pan Pizza, presented on a rustic wooden cutting board. The thick, chewy crust boasts incredibly crispy, dark golden-brown caramelized cheese edges. The surface is adorned with a generous layer of melted, bubbling mozzarella and fontina cheeses, studded with perfectly sautéed cremini and shiitake mushrooms, and glistens with a drizzle of aro

Step into the world of Detroit-style pizza, a uniquely satisfying American cuisine born from automotive factory blue steel pans. This Mushroom and Truffle Oil Detroit Pan Pizza elevates the classic, known for its thick, airy, and chewy crust with an incredibly crispy, caramelized cheese edge that makes every bite a textural marvel. We're taking that iconic foundation and layering it with sophisticated, earthy flavors. Imagine a rich blend of creamy mozzarella and nutty fontina cheese, forming a delectable base that melts perfectly into the corners of the pan. Over this cheesy canvas, we scatter a medley of deeply savory sautéed mushrooms – cremini and shiitake bringing their umami depth to the forefront. The final flourish, a generous drizzle of aromatic truffle oil, infuses the entire pizza with a luxurious, captivating perfume and taste, transforming it into an elegant culinary experience. This isn't just pizza; it's a gourmet journey that manages to be both comforting and refined, perfect for a special gathering or a treat-yourself night in. The process is surprisingly approachable, promising a show-stopping result that will impress family and friends. Get ready to create a masterpiece that pays homage to Detroit's ingenious pizza heritage while embracing elevated, contemporary flavors.

Preparation time: 30 min
Cooking time: 25 min
Total time: 55 min
Servings: 4

Instructions

Prepare the Dough

1In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
2Add bread flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a spoon or in a stand mixer with a dough hook until a shaggy dough forms.
3Knead the dough for 5-7 minutes until smooth and elastic. Lightly oil a large bowl, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare Toppings and Assemble

1While the dough rises, heat 1 tablespoon of olive oil in a skillet over medium heat. Add sliced cremini and shiitake mushrooms and cook until softened and lightly browned, about 5-7 minutes.
2Add minced garlic to the mushrooms and cook for another minute until fragrant. Remove from heat and set aside.
3Preheat your oven to 500°F (260°C). Generously oil a 10x14-inch Detroit-style pizza pan or a dark rectangular baking pan with olive oil, ensuring corners are well coated for the crispy crust.
4Punch down the risen dough and transfer it to the oiled pizza pan. Gently press and stretch the dough to cover the bottom of the pan evenly. If the dough resists, let it rest for 10 minutes and then continue stretching.
5Evenly spread the shredded mozzarella and fontina cheeses over the dough, ensuring the cheese goes all the way to the edges of the pan. This is key for the caramelized cheese crust.
6Distribute the sautéed mushrooms and garlic over the cheese.
7Bake on the lowest rack for 15-20 minutes, or until the crust is golden brown underneath and the cheese edges are deeply caramelized and crispy. If the top needs more browning, you can finish under the broiler for 1-2 minutes, watching carefully to prevent burning.
8Carefully remove the pizza from the oven. Let it rest in the pan for 2-3 minutes, then use a spatula to loosen and transfer to a cutting board. Drizzle generously with truffle oil.
9Slice into squares and garnish with fresh parsley if desired. Serve hot.

Instructions

Prepare the Dough

1In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
2Add bread flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a spoon or in a stand mixer with a dough hook until a shaggy dough forms.
3Knead the dough for 5-7 minutes until smooth and elastic. Lightly oil a large bowl, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare Toppings and Assemble

1While the dough rises, heat 1 tablespoon of olive oil in a skillet over medium heat. Add sliced cremini and shiitake mushrooms and cook until softened and lightly browned, about 5-7 minutes.
2Add minced garlic to the mushrooms and cook for another minute until fragrant. Remove from heat and set aside.
3Preheat your oven to 500°F (260°C). Generously oil a 10x14-inch Detroit-style pizza pan or a dark rectangular baking pan with olive oil, ensuring corners are well coated for the crispy crust.
4Punch down the risen dough and transfer it to the oiled pizza pan. Gently press and stretch the dough to cover the bottom of the pan evenly. If the dough resists, let it rest for 10 minutes and then continue stretching.
5Evenly spread the shredded mozzarella and fontina cheeses over the dough, ensuring the cheese goes all the way to the edges of the pan. This is key for the caramelized cheese crust.
6Distribute the sautéed mushrooms and garlic over the cheese.
7Bake on the lowest rack for 15-20 minutes, or until the crust is golden brown underneath and the cheese edges are deeply caramelized and crispy. If the top needs more browning, you can finish under the broiler for 1-2 minutes, watching carefully to prevent burning.
8Carefully remove the pizza from the oven. Let it rest in the pan for 2-3 minutes, then use a spatula to loosen and transfer to a cutting board. Drizzle generously with truffle oil.
9Slice into squares and garnish with fresh parsley if desired. Serve hot.

Nutrition Information

Calories: 851 kcal
Protein: 35 g
Fat: 46 g
Carbs: 75 g

Nutrient	Per serving
Calories	851 kcal
Protein	35 g
Fat	46 g
Carbs	75 g

Tips

Don't skimp on oiling the pan; it's essential for the signature crispy, fried crust of Detroit-style pizza.
For an even richer flavor, marinate the sliced mushrooms in a touch of olive oil, garlic powder, and a pinch of thyme before sautéing.
Allow the pizza to rest briefly after baking before cutting; this helps the cheese set and makes for cleaner slices.