Name: Detroit-Style Broccoli Rabe and Provolone Pizza (Standard)
Total time: 2 h 30 min
Yield: 8 slices
Cuisine: American
Ingredients: 3 cups All purpose flour; 1 1/2 tsp Instant yeast; 1 tsp Salt; 1 cup Warm water; 1 tbsp Olive oil; 1 bunch Broccoli rabe, trimmed; 2 cups Shredded low-moisture mozzarella; 1 cup Shredded mild provolone; 3 cloves Garlic, sliced; 1/2 tsp Red pepper flakes

Recipe tier

A straightforward, accessible version of the Detroit classic, featuring crispy, cheese-crusted edges and a tender interior topped with sautéed bitter greens.

Total 2h 30m

Serves 8 slices

Steps 4

Ingredients 10

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Soul kitchen · 165 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 25m Cook 125m Plate 5m Reset 10m

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Dough
3 cups 360 g All purpose flour
1 tsp 7 g Instant yeast
1 tsp 5 g Salt
1 cup 240 mL Warm water
1 tbsp 15 mL Olive oil
Toppings
1 bunch 300 g Broccoli rabe, trimmed
2 cups 225 g Shredded low-moisture mozzarella
1 cup 115 g Shredded mild provolone
3 cloves 15 g Garlic, sliced
tsp 1 g Red pepper flakes

Equipment

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Instructions

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Combine all Dough ingredients in a bowl, knead until smooth, and let rise in an oiled 9x13 pan for 90 minutes until doubled.
Blanch the Broccoli rabe in boiling water for 2 minutes, then sauté with Garlic and Red pepper flakes until tender.
Spread the Mozzarella and Provolone evenly across the dough, ensuring the cheese touches the edges of the pan to create the crust.
Top with the cooked greens and bake at 475 degrees Fahrenheit for 15-18 minutes until the edges are dark brown and the bottom is crisp.