Detroit Style Coney Pizza Top View

Detroit-style coney pizza

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This is entirely over-the-top and combines two famous Detroit dishes: a fluffy Detroit deep-dish pizza with the signature toothsome cheesy edges which is also topped like a coney hot dog: with chili, sausages, chopped onions, and a drizzle of mustard. A fabulous gameday centrepiece that can be pre-assembled and baked to order.

Detroit-style pizzas are famous for their rectangular shape, thick crusts, and generous toppings — including a thick layer of cheese that is spread right to the edge of the pizza. As the pizza bakes, the crust shrinks from the sides of the pan causing the cheese to spill over and cauterize along the edges of the pizza. The result? Crisp, chewy, and flavourful cheese crusts which crown an already winning slice. Seriously, make your way over to Buddy’s and order enough for leftovers.

Detroit Style Coney Pizza - Crust
Check out that cheese crust!

Downtown Detroit is also home to two competing institutions founded by brothers: Lafayette and American. And their signature dish is the coney: a hotdog topped with chili, mustard, and chopped onions. The restaurants are next to each other, so try both. I’m not going to weigh in on which one is better, but I have to say that shotgunning both while sitting in the park nearby is best.

Detroit-style coney pizza
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Detroit-style coney pizza

Recipe by Tiny Kitchen CravingsCourse: mainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep u0026 resting time

2

hours 
Cooking time

40

minutes

Ingredients

  • Pizza dough

  • 1 1/3 cups water

  • 2 tsp. quick rise dry active yeast

  • 3 cups all-purpose flour, plus more for dusting

  • 1 tsp. sugar

  • 1/2 tsp. salt

  • 2 tbsp. canola oil, divided

  • Toppings

  • 3 cups shredded mozzarella cheese

  • 2 hot dogs, sliced

  • 1 1/2 cups chili (try this recipe)

  • 1 cup shredded cheddar cheese

  • Garnish

  • 2 tbsp. chopped onions

  • Mustard, for drizzling

Directions

  • Place water in a small microwavable bowl. Follow package instructions for dry active yeast and heat water to the recommended temperature. If you don’t have a thermometer, heat water so that it’s warm to the touch (50% for 30 seconds?). Sprinkle yeast onto the water and set aside to allow the yeast to start blooming.
  • Place flour into the bowl of a stand mixer. Add sugar and salt, mixing thoroughly. Add water. Attach a dough hook to the stand mixer and process the mixture on low speed until a sticky dough starts to form (approximately 2 minutes). Dough should sticks slightly to the bottom of the bowl. Add additional water if the dough is too dry.
  • Oil hands and gather the dough into a ball in one hand. Add 1 tbsp. of oil to the bottom of the mixer bowl and drop the dough back into the bowl, rolling it around until it’s completely coated. Cover the bowl and store it in a warm location away from direct sunlight. Allow it to develop for at least 1 hour.
  • Heat oven to 375°F (200°C). Grease the bottom and sides of a deep rectangular pan using the remaining oil (my pan is 11″ x 14″ x 2.5″, non-stick dark aluminum. If you have concerns about the pizza sticking to your pan, I recommend switching the oil to shortening and adding a dusting of flour).
  • Dust hands and the surface of the dough with flour and lift it out of the bowl, stretching it out into an oblong and laying it into the pan. Lift the edges of the dough to stretch it to the corners and edges of the pan so that it’s an even thickness throughout. Cover the pan and let the dough rise for 15 minutes.
  • Uncover the pan. Using a fork, dock the dough by pricking the surface at regular intervals. This prevents large air bubbles from forming as the pizza cooks, causing the toppings to shift unexpectedly.
  • Cover the pizza with cheese, while also piling the cheese along the edges and corners of the pizza. Pour chili over the top of the pizza in rows (I created three rows parallel to the long edge). Top pizza with hot dogs and cheddar cheese.
  • Cover with foil and bake pizza on the centre rack for 10 minutes. Remove the foil and bake for another 25-30 minutes. Cheese should be browned and well cooked around the edges, and lightly browned at the centre.
  • Remove the pizza from the oven and place the entire tray on a cooling rack for 5 minutes. Using a spatula, lift an edge of the pizza and transfer the pizza onto the cooling rack to cool for another 5 minutes. Transfer to a cutting board. Garnish with chopped onions, drizzle (sparringly) with mustard. Do not over-garnish the pizza, as the onions and mustard can overpower the other flavours. Cut pizza and serve.