Another pizza coming your way – this time a Detroit Style Sausage Fennel Pizza! I can’t stop!
Detroit style pizza is clearly having a moment in the WGC test kitchen as I’ve created 3 kinds of pizza with this dough in the last few weeks. I can’t get enough. This Sausage Fennel Pizza is the 2nd one to grace the website and the next one is coming soon. Put your party pants on… they are all incredible.
If you’re not familiar with Detroit Style Pizza, here’s the deal. It’s a rectangular pizza with a thick crust that is crispy and chewy and LOADED with cheese. I took the liberty to test it in a large cast iron skillet this time around because not all of us have pizza style rectangular sized baking dishes and we NEED TO COVER THE BASES. So we gave it a little spin – equally as delish.
The crust is perfection. The cheese is ooey and gooey and yes it might seem like a lot when you’re prepping the recipe, but don’t skimp on it. TRUST ME. You need that cheese to melt and caramelize around the edges to really give you all the different flavors that come with this Detroit Style Sausage Fennel Pizza.
And just a quick note on the sausage: you can use any sausage you prefer. I love an Italian sausage because it comes with all sorts of herbs and spices that add additional flavor to the finished dish. Just take whatever kind of sausage you want out of the casing before you start to sauté!! Happy cooking.
Detroit Style Sausage Fennel Pizza
For the Pizza
- 3 tablespoons olive oil
- 1 batch Detroit style pizza dough, recipe below
- 8 ounces sausage
- 1/2 small fennel bulb, very thinly sliced
- 8 ounces brick style whole-milk mozzarella cheese, cut into 1/2-inch cubes
- 1/2 cup olive oil, mixed with 8 cloves of chopped garlic
- red fresno chiles to garnish
- red pepper flakes and basil to garnish
For the Dough
- 2 1/4 cups all purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon rapid rise yeast
- 1 teaspoon white sugar
- olive oil as needed
For the Dough
- Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
For the Pizza
- Position an oven rack in the bottom of the oven and preheat to 500 F. Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl and drain any excess fat.
- Pour the remaining olive oil in a large, rectangle metal cake pan (roughly 10 x 14inches) or a 12 inch cast iron skillet. Put the dough in the pan and gently stretch it out to fit so the dough reaches the corners.
- Drizzle half of the garlic oil sauce on top. Layer the sausage and sliced fennel on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan. Drizzle the rest of the garlic oil sauce on top and scatter with sliced red fresnos.
- Bake until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Use spatula to loosen up the edges and remove the pizza from the metal pan and place on a cutting board. Slice into pieces and garnish.