Detroit Upside Down Recipe

Bloom yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C) with sugar and active dry yeast. Stir and let sit until foamy, about 5–8 minutes.

Mix dough

In a large bowl, whisk together flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Alternatively, mix in a stand mixer with a dough hook on medium-low for 5 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Punch down & rest

Gently deflate the dough, shape into a ball, cover and let rest 10 minutes while you prepare pan and toppings.

Prepare pan oil

Preheat oven to 500°F (260°C). In a small saucepan or skillet over low heat, combine 3 tbsp olive oil and 1 tbsp butter. Add 2 minced garlic cloves and cook gently for 30–45 seconds until fragrant but not browned. Remove from heat and stir in chiffonaded basil, red pepper flakes, and 1/4 tsp salt. Let cool slightly.

Oil the pan

Generously oil a 10x14-inch (or 12-inch) Detroit-style rectangular or square steel pan with 1–2 tsp of the garlic basil oil, making sure oil covers bottom and up the sides. Reserve remaining garlic basil oil to drizzle later.

Prepare ricotta

Season the drained ricotta with 1/4 tsp salt and 1/8 tsp black pepper; stir until smooth. If ricotta is very wet, line a sieve with cheesecloth and drain for 15–30 minutes before seasoning.

Assemble cheeses in pan

Spread half of the shredded mozzarella evenly over the bottom of the oiled pan (this will become the top crust when inverted). Sprinkle half the grated Grana Padano over the mozzarella. Drop spoonfuls (about 1/2-inch dollops) of seasoned ricotta across the cheese layer evenly. Finish by scattering the remaining mozzarella and Grana Padano in a loose, even layer—do not compact; this helps achieve the characteristic crisp edges.

Shape dough into pan

Gently stretch or press the rested dough into a rough rectangle slightly smaller than the pan. Place the dough on top of the cheese layer in the pan. Using lightly oiled fingers, gently press the dough toward the edges; let it relax and rest for 10 minutes and then continue stretching until it reaches the edges. The dough should come up the sides slightly. If it springs back, rest 5 more minutes.

Second rise in pan

Cover the pan loosely with plastic wrap or a towel and let rise at room temperature until puffy and nearly doubled, about 30–45 minutes.

Prepare tomato drizzle

While the dough proofs, make the tomato drizzle: in a small saucepan, warm 1 tsp olive oil over medium-low heat. Add 1/2 minced garlic clove and cook 20–30 seconds until fragrant. Add crushed San Marzano tomatoes, 1/4 tsp salt and 1/4 tsp sugar. Simmer gently, stirring occasionally, until slightly thickened, about 8–10 minutes. Stir in 2 chopped basil leaves and remove from heat. Taste and adjust seasoning; keep warm.

Bake pizza

Place the pan on the middle rack of the preheated 500°F (260°C) oven. Bake until cheese is deeply golden at the edges and crust is deeply browned on the bottom, about 12–18 minutes. Rotate the pan halfway through if your oven has hot spots.

Crisp edges

If edges need more color or crisping, move the pan to the top rack for the last 1–2 minutes while watching closely to avoid burning.

Cool briefly and invert

Remove the pan from the oven and let sit 2 minutes to settle. Run a thin spatula around the edges if needed. Place a large cutting board or serving tray over the pan and carefully invert to release the pie so the cheese layer becomes the top. If any cheese sticks to the pan, scrape it gently back onto the crust.

Apply basil garlic oil and tomato drizzle

Using a spoon, drizzle the reserved garlic basil oil across the top to add gloss and herb flavor. Spoon the warm tomato drizzle in a decorative pattern across the mozzarella. Finish with a sprinkle of the remaining Grana Padano if desired, and tear fresh basil leaves over the top. Drizzle with 1 tsp extra virgin olive oil.

Slice and serve

Let the inverted Detroit Upside Down rest 3–4 minutes, then cut into 6-8 squares. Serve hot.