This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read our disclosure policy.
Look at this pretty crunchy deep dish crust. I tell you what; this Detroit Style Coney Island Pizza Recipe is special. It takes two Detroit classics and puts them together in one beautiful Pizza.
We have been covering the Detroit style pizza and we also decided to take a swing at making a Coney Dog. Why not mash up the two and make a Detroit Style Coney Island Pizza? We are going to take the best elements of the two and try and make a great pizza that pays tribute to both of the legendary Detroit recipes. Some may ask if this really needs to be made. I say yes! But bear with me, as we are not going to make a ‘hot dog’ pizza. We are going to try and make something that tastes great and captures the flavor of these two recipes.
Making this a Coney Island Pizza
Coney Island Sauce is best known for its use in the Detroit classic, the Detroit Coney Dog. In our previous recipe on the Detroit Coney Dog, we learned that an essential and special part of this recipe is the Coney Island Sauce. We tried our best to make a traditional Coney Island Sauce for that hot dog and we are just going to move it over to this pizza. It seemed like the sauce really could stand on its own, in place of tomato sauce and toppings. That is what we went with.
No Mustard, Hotdogs, or Onions
I had originally toyed around with the notion of making this Detroit Pizza the full Detroit Dog Monty, but after some deliberation, I decided to keep it simple. Instead of trying to add all the other elements of a Detroit Dog to a pizza, I decided the Coney Sauce alone would be enough to capture the spirit. So, forget about the hot dogs and topping it with mustard and onions. This sauce is so big to begin with that it covers enough for the sauce and the toppings!
Cheddar Cheese and The Coney Island Pizza
Neither the Detroit Style Pizza or the Coney Dog traditionally have cheddar cheese. It just felt right and the slight bite of the cheddar really adds to the flavor. It also helps give that Detroit crust trademark of a crispy crust.
Enjoy this unique and interesting Detroit Style Coney Island Pizza. If you make this, please make sure to let me know what you think! Share this on Pinterest and if you like what we are doing here, please make sure to sign up to get emails!
Products I Used In this RecipePrint
Two Detroit classics come together for this interesting and delicious mashup, the Detroit Style Coney Island Pizza! Have a go at this delicious pizza recipe!
- 200 grams luke warm water
- 2 grams sugar
- 1 grams salt
- 3 grams Dry Instant Yeast
- 65 grams canola oil + 1 tablespoon to oil pan
- 350 grams bread flour
- 1 pound Cheddar Cheese, chopped into small cubes
- 1 pound ground beef heart
- 1/2 pound ground chuck
- 1/4 cup beef suet
- 1/4 cup water (plus more)
- 2 teaspoons garlic salt
- 2 teaspoons chili powder
- 2 teaspoons cumin powder
- 2 teaspoons paprika
- 6 Saltine Crackers
- Mix salt, sugar, and water in large bowl
- Sprinkle yeast on top and let sit for 5 minutes
- Add 65 grams of oil
- Slowly mix in Bread Dough until it is all mixed
- Put in Mixer with Bread Hook on low for two minutes or knead by hand for 5 minutes
- Put in Oven with oven light on for 2 hours to let dough rise. If it is cooler in your house, also add a separate container of hot water to sit in oven along side dough
- While Rising, add all sauce ingredients to blender and blend
- Time to cook the sauce. Add heart, chuck, and suet to skillet and brown
- Once browned, add water, garlic salt, chili powder, cumin, and paprika
- Allow to simmer for 30 minutes. Add water when needed to keep from going dry
- While simmering, crush crackers to a fairly fine consistency with a rolling pin or in a food processor.
- Once done simmering, mix cracker in Coney Sauce and set sauce aside. It should have a nice chili-like consistency.
- After two hours, add remaining oil to Detroit Pizza Pan and spread all around
- Stretch dough to cover bottom of pan
- Put Pan back into the oven with the light on for another 30 minutes to allow it to rise
- Once 30 minutes has passed, remove pizza and preheat to 550 Farenheight, making sure one rack is on bottom space.
- Press out any large bubbles from the dough and make sure dough covers bottom. Stretch out, as necessary.
- Add cheese evenly across dough.
- Top evenly with sauce.
- Once preheated, add pizza to bottom rack for 13-17 minutes. Watch to make sure it doesn’t burn, but you do want a nice golden brown crust with darker edges.
- Remove and rest for 5 minutes
- First, use knife to release crust on all sided. Then, use spatulas to remove entire pizza and put on cutting board.
- Use pizza cutter to cut into 12 pieces.
Keywords: Coney Island Pizza